Savory Cipaille Gaspésie (Print Version)
# Ingredients:
→ Main Components
01 -
1 kg chicken breast
02 -
1 kg pork
03 -
3 kg potatoes
04 -
1 kg beef sirloin
05 -
4 large onions
06 -
1.5 liters chicken broth
07 -
Garlic and mixed herbs
08 -
A pinch of pepper
→ For the Pastry Dough
09 -
1 sachet baking powder
10 -
1 kg flour
11 -
500 g margarine
12 -
550 g water
13 -
20 g salt
# Instructions:
01 -
In a mixing bowl, toss in the flour and baking powder. Dice the margarine into smaller bits, throw it in, and sprinkle the salt. Mix everything until smooth. Splash in the water and stir until it's all soaked in. Chill it in the fridge for now.
02 -
Chop the potatoes into cubes. Dice up the onions and all the meats (chicken, pork, beef) into little cubes too. Add salt and pepper to taste. Cover the meat with foil and let it sit in the fridge for 24 hours.
03 -
Combine the marinated meat with the potatoes. Grab an oven-safe dish with a lid. Lay down a 2–4 inch layer of the potato-meat mix. Put square pieces of dough (about 2–3 inches wide) on top. Keep layering and finish with dough on top.
04 -
Pour in the chicken broth until it completely covers the dish. Cover it up and pop it in the oven at 180°C for 4 hours. Check on it every once in a while, but don't stir.
05 -
Serve it with a simple lettuce salad for a fresh side.
# Notes:
01 -
Letting the meat soak in the fridge for 24 hours really packs in the flavor.