What pastry is meat pie made from?

The base of meat pies is made with shortcrust pastry and the lids are made with puff pastry. For convenience, use store bought for both if you wish. In Australia, shortcrust pastry comes frozen in square sheets. If you're in the US or Canada, use refrigerated pie crusts (the rolled up type).

What is a meat filled pastry called?

Empanadas are meat pies popular throughout the Latin world. They probably originated in Galicia in the northwest corner of Spain.

What is the best pastry to use for pies?

If you are making a pie with a crust you'll need to decide which type of pastry to go for. Shortcrust pastry is the best for pies that fully encase a filling as they tend to be firmer and less likely to leak. Puff pastry is great if you prefer just a pastry lid on top of the filling.

What are the three basic types of pie pastry?

There are three types of pastry dough in a classically trained chef's arsenal that should be known by heart. To the uninformed observer, these doughs may seem quite similar, even interchangeable.

Who makes the best meat pie?

A Queensland bakery has taken out the title of Australia's best meat pie. Paradise Bakehouse at Moore Park Beach and Innes Park in the Bundaberg Region beat hundreds of bakeries across the country in the annual Official Great Aussie Pie Competition.

Who has the best meat pie?

The winner of the 34th Official Great Aussie Pie Competition has finally been unveiled. After a tough (but delicious) four days of judging, Paradise Bakehouse in Innes Park, Queensland has been chosen as the winner of Best Plain Meat Pie for 2023.

What is a meat pie called in America?

A pot pie , in US and Canadian dialects, is a type of meat pie with a top pie crust that is commonly used throughout the continent, consisting of flaky pastry.

What is layering pastry called?

Lamination is the process of folding and rolling butter into dough over and over again to create super-thin layers. These layers, which alternate between butter and dough, are what give croissants their signature honeycomb interior structure and their fabulously flaky texture (see "The Science of Croissants," below).

What pastry has layers?

Filo . A relative of the puff pastry, filo is made by layering a series of thin sheets of the pastry on top of its filling, such as in baklava or spring rolls.

What country is famous for meat pies?

This variant of the standard meat pie is considered iconic. It was described by New South Wales Premier Bob Carr in 2003 as Australia's "national dish". New Zealanders regard the meat pie as a part of New Zealand cuisine, and it forms part of the New Zealand national identity.

What are meat pies made of?

Meat: The "meat" in this meat pie is a combination of ground beef and ground pork . Vegetables: You'll need a potato and an onion. Spices and seasonings: This hearty meat pie is flavored with garlic, mustard powder, dried thyme, dried sage, ground cloves, salt, and pepper.

What type of pastry is a pie?

Shortcrust in particular works best for a pie which has a pastry top and bottom, as it can stand up to the wet filling being placed on top. Puff pastry is slightly more complicated - the aim of the game is lamination, or layers! The end result is a delicious flaky pastry with a fantastic buttery taste.

What pastry is pork pies made from?

Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies. Hot water crust is traditionally used for producing hand-made pies.

Are meat pies pastries?

This pastry became a common dish in medieval times, and by the 14th century, came to be called a "pye" or "pie".

Cipaille Or Cipate (Layered Meat Pie) Recipe

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This Cipaille's got more layers than your favorite winter outfit. Beef, pork, chicken, all snuggled up under a pastry blanket. It's like a sleepover, but tastier.

serves/makes:

ready in:

over 5 hrs

1 review

ingredients

2 pounds boneless chicken (white or dark meat)
2 pounds lean beef
2 pounds lean pork
4 medium onions, coarsely chopped
1/4 pound salt pork, thinly sliced
2 cups potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon mixed spices (a British spice mix) or pumpkin pie spice
2 cups chicken stock (as needed)
double crust pie pastry

directions

Cut the chicken, beef, and pork into 1-inch cubes. Place in a large bowl with the onions. Cover the bowl and refrigerate the meat for 12 hours.

When ready to bake the pie, preheat the oven to 400 degrees F.

Place the salt pork in an even layer in the bottom of a 3-quart casserole dish with a lid.

Place a layer of 1/3rd of the meat mixture, 1/3rd of the potatoes, and 1/3rd of the salt, pepper, and spices.

Roll out one of the pie pastries and place it over the potatoes. Cut a small hole in the center of the pie pastry.

Top the pastry with 2 more layers of meat, potatoes, and seasonings.

Place the remaining pie pastry over the top, again cutting out a hole in the middle of the dough.

Place the chicken broth in a measuring cup or other cup with a pour spout. Carefully and slowly pour the chicken stock into the hole in the pastry. Fill until you can view the stock just coming up to the pastry (you may not need all of the stock).

Cover the dish with the lid and place the pie in the oven. Bake at 400 degrees F for 45 minutes or until the stock is simmering.

Reduce the oven temperature to 250 degrees F. Bake, covered, for 5-6 more hours or until the top crust is golden brown.

Remove the pie from the oven and let cool for 10 minutes before serving.

recipe tips

Season the meat mixture well before layering, keeping in mind that flavors will meld and mellow during the long cooking process.

Keep the pastry dough chilled until ready to use for easier handling and to prevent shrinkage during baking.

If accessible, check the stock level halfway through cooking. If it seems dry, add a bit more stock through the hole in the pastry.

Let the pie rest before cutting to allow the filling to set, making it easier to serve neatly.

Leftovers can be refrigerated for up to 3 days or frozen for longer storage. Reheat in the oven to maintain the crust’s texture.

common recipe questions

Why marinate the meat with onions for 12 hours?

This process allows the flavors to meld together, enhancing the overall taste of the pie. The onions also help tenderize the meats.

Can I use other types of meat?

Yes, cipaille is versatile. Venison, rabbit, or duck can be used alongside or in place of the chicken, beef, and pork.

Is there a substitute for salt pork?

If salt pork is unavailable, bacon or pancetta can be a good substitute, though they will slightly alter the flavor.

Why layer the meat and potatoes?

Layering creates a distribution of flavors and textures throughout the pie, making sure every bite is balanced.

What if I don't have mixed spices or pumpkin pie spice?

You can make a simple mix using cinnamon, nutmeg, and allspice in equal parts.

Can I make this pie ahead of time?

Yes, cipaille can be prepared up to the point of baking and then refrigerated or frozen. If baking from frozen, adjust cooking times accordingly.

How do I prevent the bottom crust from getting soggy?

The salt pork underneath helps by absorbing moisture. Additionally, making sure the oven is properly preheated and baking at a high temperature initially helps set the crust.

What's the purpose of pouring chicken stock through the hole in the pastry?

The stock moistens the interior, helping to cook the meat and vegetables thoroughly and keeping the filling juicy.

Can this pie be made in individual servings?

Yes, you can bake them in smaller ramekins or pie dishes, adjusting the cooking time downward to account for the smaller size.

nutrition data

1086 calories, 73 grams fat, 32 grams carbohydrates, 70 grams protein per serving.

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reviews & comments

Guest Foodie REVIEW:
December 23, 2019

I made this last Xmas with 3 layers of pastry, think in older days just water and flour in pastry and my ancestors used wild meats. I uses same as you, a lot of work, but oh so good.Visitors from Israel said it was a tradition at Xmas in Israel,loved it as their mother made. So good?

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Cipaille Or Cipate (Layered Meat Pie) Recipe | CDKitchen.com (2024)