Canadian
Cipaille
A small Quebec-style cipaille with cubes of mixed meat, potatoes, onion, and thin pastry layers baked slowly in seasoned broth. The filling becomes tender and savoury while the top crust turns golden and flaky.
Watch it madeChef Gilles Sensei · 15:44
Ingredients
- Pork shoulder, cut into 1 cm cubes120g
- Beef chuck, cut into 1 cm cubes120g
- Chicken thigh, cut into 1 cm cubes100g
- Venison or rabbit, cut into 1 cm cubes100g
- Yellow onion, finely chopped1 small
- Dry white wine or apple cider1/4 cup
- Salt3/4 tsp
- Black pepper1/2 tsp
- Ground allspice1/8 tsp
- Dried savory1/2 tsp
- Bay leaf1
- All-purpose flour3/4 cup
- Cold unsalted butter, cubed3 tbsp
- Cold lard or shortening1 tbsp
- Ice water3 to 4 tbsp
- Potatoes, peeled and diced250g
- Beef or chicken stock, hot1 1/4 cups
- Egg, beaten1/2
Method
- Combine the pork, beef, chicken, venison or rabbit, onion, wine or cider, salt, pepper, allspice, savory, and bay leaf in a bowl.
- Cover and refrigerate overnight, stirring once if possible.
- Make the pastry by rubbing the butter and lard into the flour until the mixture looks like coarse crumbs.
- Add the ice water a tablespoon at a time until the dough just holds together, then wrap and chill for 30 minutes.
- Heat the oven to 325°F.
- Remove the bay leaf from the marinated meat.
- Roll the pastry thinly and cut it into three pieces: two pieces to fit inside a small deep baking dish and one slightly larger piece for the top crust.
- Place half of the meat mixture in a 1-quart deep baking dish, then scatter over half of the diced potatoes.
- Lay one pastry piece over the filling and cut a few small slits in it.
- Repeat with the remaining meat and potatoes, then add the second inner pastry layer.
- Pour in enough hot stock to come just below the top layer of filling without submerging the pastry completely.
- Cover with the top pastry, crimp the edges against the dish, brush with beaten egg, and cut a small steam vent in the centre.
- Cover the dish loosely with foil and bake for 2 hours.
- Remove the foil and continue baking for 1 to 1 1/2 hours, until the meat is tender, the broth is bubbling, and the crust is deep golden.
- Let the cipaille rest for 15 minutes before serving so the juices settle.
Common questions
Can I substitute the venison or rabbit in cipaille with another meat?
Yes. Use extra beef chuck, pork shoulder, or chicken thigh if you can’t get venison or rabbit. Keep the total meat amount the same and choose a mix of fatty and lean cuts for flavor and moisture.
How long does cipaille need to marinate and bake?
Marinate overnight for the best flavor, or at least 8 hours. Bake at 325°F until the pastry is browned and the filling is bubbling and tender, usually about 3 to 4 hours depending on dish depth.
What are the most common mistakes when making cipaille?
The biggest mistakes are cutting the meat too large, skipping the overnight marination, rolling the pastry too thick, and underbaking. Also avoid adding too much liquid; the filling should be moist, not soupy.
How should I store leftover cipaille?
Cool it completely, cover tightly, and refrigerate for up to 4 days. Reheat covered in a 325°F oven until hot through. It also freezes well in portions for up to 3 months.
What should I serve with cipaille?
Serve cipaille with something bright and simple, like green salad, pickles, braised cabbage, or cranberry sauce. Its rich, layered filling is heavy, so a tart or acidic side helps balance the dish.