Cipaille
A layered pot pie built from alternating sheets of pastry and cubed meats, baked long and slow.
- Prep
- 50 min
- Cook
- 300 min
- Total
- 350 min
- Servings
- 10
- Difficulty
- Hard
- Calories
- 640 kcal
Equipment
- •Deep cast-iron pot with lid
Nutrition
Per serving, approximate
- Calories
- 640 kcal
- fat
- 32 g
- carbs
- 52 g
- protein
- 36 g
- calories
- 640
Instructions
- 1
Toss the cubed meats with the onion, savory, salt and pepper and chill for a few hours.
- 2
Line the pot with pastry, then add a layer of meat and potato.
- 3
Lay a sheet of pastry over the layer and repeat until the pot is full, finishing with pastry.
- 4
Pour stock down a hole cut in the centre until it reaches the top layer.
- 5
Cover and bake at 190C for 1 hour, then at 140C for 4 hours.
- 6
Uncover for the last 30 minutes to brown the lid, then rest before serving in wedges.
Chef's tips
Keep checking through the steam hole; cipaille that dries out becomes solid rather than juicy.
Ingredient substitutions
- chicken thighs → rabbit or game where locally available and legal
Storage
Refrigerate up to 4 days; reheat covered.
Common mistakes to avoid
- •Skipping the internal pastry layers
- •Baking hot throughout, which toughens the meat
Serving suggestions
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