Rappie Pie (Pâté à la Râpure)
A dense Acadian baked dish of grated potato, wrung dry and layered with slow-cooked chicken broth, baked until the top turns deep golden brown.
- Prep
- 60 min
- Cook
- 180 min
- Total
- 240 min
- Servings
- 8
- Difficulty
- Hard
- Calories
- 340 kcal
Equipment
- •Cheesecloth or clean cloth
- •Large baking dish
- •Grater or food processor
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 11 g
- carbs
- 38 g
- protein
- 20 g
- calories
- 340
Instructions
- 1
Simmer the chicken with onion, salt, pepper and water until fully cooked; remove chicken, shred the meat, and reserve the hot broth.
- 2
Finely grate the peeled potatoes, then wring the grated potato tightly in a cloth to press out as much starchy liquid as possible.
- 3
Stir the pressed potato with enough hot reserved broth to loosen it into a thick, spreadable mash-like consistency.
- 4
Layer half the potato mixture in a greased baking dish, scatter over the shredded chicken, then cover with the remaining potato.
- 5
Dot the top with butter and season lightly.
- 6
Bake at 180C (350F) for about 2.5-3 hours until the top is deep golden brown and slightly crisp.
- 7
Let the pie rest for 15 minutes before cutting into squares to serve.
Chef's tips
Wringing the grated potato as dry as possible is the key step; skipping it leaves the finished pie gluey rather than properly set.
Ingredient substitutions
- chicken → clams for a coastal version, or rabbit for an older-style filling
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat covered in a low oven until warmed through; it also freezes well.
Common mistakes to avoid
- •Not pressing enough liquid from the grated potato
- •Using too little broth so the pie bakes dry
Serving suggestions
Cooked Rappie Pie (Pâté à la Râpure)?
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