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This classic Gaspé cipaille turns a few basic things into a hearty, feel-good meal. It brings out the true coastal Québec flavors and is just right for bringing your crew together around the table.
When I went to Gaspésie the first time, I tried this dish at a fishing family's house. Their warm welcome and generous cipaille really stuck with me. Now, every winter, I make it to relive those memories.
Tasty Ingredients
- Chicken breast: 1 kg - keeps things light and tasty
- Onions: 4 big ones - melt down and make everything smell amazing
- Beef steak: 1 kg - adds that deep, rich note
- Potatoes: 3 kg - makes the meal filling
- Pork: 1 kg - brings juiciness and a bit of fat
- Chicken stock: 1.5 liters - makes a yummy sauce and keeps it moist
- Pepper: just add to your liking
- Garlic & herbs: bring out all the other flavors
For the Pie Dough
- Baking powder: 1 packet - gets the dough nice and light
- Salt: 20 g - sprinkle well so it’s got flavor all over
- Water: 550 g - use cold water, it works much better
- Margarine: 500 g - gives it those flaky layers
- Flour: 1 kg - grab something like T45 or T55 if you can
Step-by-Step Directions
- Bake the cipaille:
- Get that oven up to 180°C. Warm up the chicken stock and gently pour it all over until most of the cipaille is covered. Pop the lid on tight. Slide it into the oven for about four hours at 180°C. Peek once in a while to make sure there’s still enough liquid. It’s done when the potatoes are soft and the meat falls apart.
- Put together the cipaille:
- Take the dough and roll it out, saving about a third for the top. Cut the rest into squares (about 5 to 8 cm). Grab a big, lidded oven dish. Start with a thick 5 cm layer of the potato-meat mix. Put a sheet of dough squares over that. Add another layer of mix, then finish off with more dough squares arranged neatly.
- Get your stuff ready:
- Cut potatoes into chunks (aim for about 2 cm). Cube up all three meats so they cook evenly. Chop up onions real small. Toss the meat with salt, pepper, and herbs to your taste. Cover with wrap and let it all soak up the flavors in the fridge for a whole day.
- Mix the dough:
- Tip the flour and baking powder into a big bowl. Rub in margarine cubes with your fingers until it looks sandy. Add in the salt, then slowly mix in cold water until it all comes together. Don’t overdo it—keep it light. Wrap the dough up and chill it in the fridge while you prep everything else.
Slow and low really is the magic with this one. My grandmother from Gaspé always said the cipaille wasn’t done until the whole house smelled incredible. Waiting it out turns these simple things into a meal you won’t forget.
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Keeping and Reheating
Stick your cipaille in an airtight container in the fridge. It’ll stay good up to four days. Want to warm it up? Just cover and pop it in a 160°C oven for about half an hour. Freezing works too—portion it out and keep it for up to three months. Thaw overnight in the fridge, then reheat in the oven, splashing over a bit of extra stock so it stays nice and moist.
Regional Twists
In Gaspésie, some folks love to add wild game like rabbit or venison for a bolder bite. Elsewhere in Québec, you’ll see versions with duck or even seafood. Some cooks play with spices like clove or a little cinnamon for a warm, fragrant kick. Tackle these fun spins once you’ve nailed the classic—it’s lovely in its original, simple way.
Traditional Sides
This dish goes super well with crisp lettuce salad and sharp dressing to cut through the richness. Gaspé locals also swear by homemade fruit ketchup on the side. And if you’re a purist, grab a big slice of country bread to soak up those tasty juices from the bottom of the dish.
Frequently Asked Questions
- → What types of meat should I use?
A mix of chicken, pork, and beef is the traditional choice for Gaspésie meat pie. Feel free to swap in wild game or other favorites to switch things up.
- → How can I get perfect flaky pastry?
For a flaky crust, combine flour, margarine, baking powder, and salt, then slowly add water until smooth. Keeping the dough chilled is key to a better texture.
- → How long should the meat marinate?
Let the meat soak in the herb and spice marinade for 24 hours in the fridge to lock in those bold flavors.
- → Is the broth really necessary for cooking?
Absolutely! The broth ensures even cooking and keeps the pie tender and moist. Choose chicken broth or any homemade option you prefer.
- → Can I make this dish ahead of time?
Of course! Prepare the dish a day before, then reheat it gently in the oven when you're ready to serve. The flavors only get bolder with time.