Cipaille Meat Pot Pie Recipes

Steps:

• Preheat oven 400°F.
• Combine onions and cubed meats; set aside.
• Line large casserole or large roast pan with rolled out pasty dough.
• Layer ingredients in prepared pan.
• Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
• Cover with pastry; Make a hole on center of pie to let steam escape.
• Cover pan with foil.
• Bake for 1 hour.
• Reduce meat to 250°F and continue cooking another 5 hours.
• Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
• Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
• Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
• This will be hit!

Steps:

• 1. Make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, and salt. Add the cold butter, and mix on medium-low speed until the butter has broken down into pea-sized crumbles. Turn down the mixer to low speed and drizzle in 3/4 C. very cold water; continue mixing until the dough just comes together. 2. Turn out the dough and separate out 1/3 from the rest; press the 2 resulting uneven pieces of dough into 1" thick disks. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour or overnight. 3. In a large bowl, combine the rabbit, pork belly, stew meat, lamb, hen legs, duck legs, onions, and garlic. Add half each of the savory, cinnamon, and clove and season with salt to taste. Add the wine and mix well to coat the meat evenly with the marinade. Cover and refrigerate overnight. 4. About 8 hours before you plan to serve the cipaille, assemble the pie. Retrieve the dough and let soften at room temperature for 10-15 min. Preheat the oven to 400 degrees and set rack near bottom of the oven with no racks above it. Place a large rimmed baking sheet on the floor of the oven to catch any drips. 5. Grease the bottom and sides of a deep, 3 1/2 qt. ovenproof casserole with butter. In a medium bowl, add the potatoes, remaining spices, and some Kosher salt and pepper. Toss and set aside. Retrieve the marinated meat from the fridge and set the duck drumsticks and hen legs aside. In a small bowl, whisk the yolks and heavy cream, and set aside. 6. On a lightly floured work surface, using a lightly floured rolling pin, roll out the larger disk of dough to 1 16" circle about 1/8" thick. Gently lift and set the sheet into the casserole, pressing it to the corners and line the sides of the dish with about 1" overhang around the top edges of the pot. Place the marrow bone upright in the center of the casserole. Next, cover the bottom of the casserole with a layer of the mixed meats and onions. Add half of the potatoes, followed by another layer of meats. Add the remaining potatoes, followed by any remaining meats; arrange the reserved hen legs and duck drumsticks so that the bones stick up over the surface of the dish, then add enough stock to just cover the filling. (Reserve the remaining stock for basting). 7. Lightly flour a work surface again, and roll out the remaining dough disk to a 11" circle. Use a paring knife to cut 5 small X's in the dough where the bones will poke through. Lift and place the dough onto the top of the pie, carefully setting the openings around the bones. Pinch the seam all the way around the rim of the pot to seal, trimming away any excess dough. Brush all over with the yolk wash. 8. Bake for 20 minutes, then lower the temperature to 300 degrees and continue baking. Once the top layer of dough no longer looks raw (after about 1 hour of cooking), baste the top of the pie with the remaining stock every 30 minutes. continue baking until the duck legs are very tender and break apart when prodded with a fork, 5-6 hours. The crust should be very dark, but if it starts to burn before the meat is tender, cover the surface with foil and finish cooking. If the drips on the tray at the bottom of the oven start smoking, swap out for a clean tray. 9. Let the cipaille rest at room temperature for about 1 hour before serving to allow the meats to absorb some of the juices. (The pie will be soupy inside.) Serve scooped into bowls.

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.