Rappie Pie (Pâté à la Râpure)
Grated potato squeezed of its starch, mixed with broth and baked over meat until it forms a dense, faintly gelatinous, golden-topped pie.
- Prep
- 60 min
- Cook
- 180 min
- Total
- 240 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 420 kcal
Equipment
- •Cheesecloth
- •Large roasting pan
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 14 g
- carbs
- 55 g
- protein
- 20 g
- calories
- 420
Instructions
- 1
Simmer the chicken in salted water with the onion until fully cooked, then remove, reserving the broth, and shred the meat.
- 2
Grate the potatoes and squeeze them thoroughly in cheesecloth until almost dry, discarding the starchy liquid.
- 3
Stir the hot broth gradually into the grated potato until it turns translucent grey and has the texture of loose porridge.
- 4
Season the potato mixture with salt and pepper.
- 5
Spread half the potato mixture in a greased roasting pan, scatter the shredded meat over it, then top with the remaining potato mixture.
- 6
Dot the top with butter and bake at 180°C for about 3 hours, until the top is deep golden brown and the inside is set.
- 7
Let rest 15 minutes before cutting into squares to serve.
Chef's tips
The broth must be added hot and gradually — this is what cooks the raw starch into the dish's signature translucent texture.
Ingredient substitutions
- chicken → pork or a mix of both, common in some Acadian households
Storage
Keeps refrigerated up to 4 days, and freezes well in portions.
Reheating
Reheat covered in a low oven until warmed through to avoid drying the top.
Common mistakes to avoid
- •Not squeezing enough liquid from the grated potato
- •Using cold broth instead of hot, which prevents the right texture
Serving suggestions
Cooked Rappie Pie (Pâté à la Râpure)?
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