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Sea-Pie
2022-11-08
https://www.metro.ca/userfiles/image/recipes/cipaille-12028.jpg
PT30M
PT4H00M
PT6H30M
In a large glass, ceramic, wood or plastic bowl, combine chicken, chuck roast, pork and bacon with onion, bay leaves, spices, cornstarch, salt, pepper, beef broth base, chicken broth base and red wine.Marinate the meat mixture for two hours at room temperature. If more than two hours, marinate in refrigerator.*Waiting : 2h to 12hPreheat oven to 325 F.When meat is marinated, roll out ¾ of the pie dough, then line the bottom and edges of a cast iron pot or ovenproof dish. Then roll out the rest of the pie dough to the size of the surface of your dish and set aside.Add the cubed potatoes to the dish with the meat and mix.Add the mixture to the dish, lining well so that everything is compact. Be careful, when the pastry goes in the oven, the dish must be covered. So the dough must not touch the cover to avoid sticking. It is necessary to calculate a good inch between the dough and the cover.Add about ½ cup of water to the top, to allow the meat to stay nice and moist while it cooks, then place the top of the pie crust on top, making sure to seal the sides.Make a chimney, then decorate the top with the pie crust scraps.Cover with a lid or aluminum foil and bake for three hours. After three hours, remove the lid, add a little water (about ¼ cup) through the chimney (again, to keep the meat moist), then finish baking uncovered for 1 hour.Let stand for at least 15 minutes before serving.Source : Folks and Forks
8
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1 lb chicken breast, cut into small cubes
1 lb roast beef pallet, cut into small cubes
1 pork tenderloin, cut into small cubes
1 piece of pork lard cut into small cubes
1 large Spanish onion chopped
2 bay leaves
1 teaspoon ground nutmeg
1 teaspoon savory
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon Oregano
2 teaspoons Thyme
2 teaspoons Garlic powder
2 tablespoons Cornstarch
1 teaspoon Salt
Ground pepper
1 1/2 teaspoon beef broth base
1 1/2 teaspoon Chicken Broth base
1/2 cup dry red wine
4 yellow potatoes,peeled and cut into small cubes
1 kg homemade or store-bought pie Dough
3/4 cup warm water
Sea-Pie
8
Main course
0:30
Preparation
4:00
COOKING
6:30
TOTAL TIME
Ingredients
-
1 lb
chicken breast, cut into small cubes
-
1 lb
roast beef pallet, cut into small cubes
-
1
pork tenderloin, cut into small cubes
-
1
piece of pork lard cut into small cubes
-
1
large Spanish onion chopped
-
2
bay leaves
-
1 teaspoon
ground nutmeg
-
1 teaspoon
savory
-
1 teaspoon
ground cinnamon
-
1 teaspoon
ground cloves
-
1 tablespoon
Oregano
-
2 teaspoons
Thyme
-
2 teaspoons
Garlic powder
-
2 tablespoons
Cornstarch
-
1 teaspoon
Salt
-
Ground pepper
-
1 1/2 teaspoon
beef broth base
-
1 1/2 teaspoon
Chicken Broth base
-
1/2 cup
dry red wine
-
4
yellow potatoes,peeled and cut into small cubes
-
1 kg
homemade or store-bought pie Dough
-
3/4 cup
warm water
Preparation
In a large glass, ceramic, wood or plastic bowl, combine chicken, chuck roast, pork and bacon with onion, bay leaves, spices, cornstarch, salt, pepper, beef broth base, chicken broth base and red wine.
Marinate the meat mixture for two hours at room temperature. If more than two hours, marinate in refrigerator.
*Waiting : 2h to 12h
Preheat oven to 325 F.
When meat is marinated, roll out ¾ of the pie dough, then line the bottom and edges of a cast iron pot or ovenproof dish. Then roll out the rest of the pie dough to the size of the surface of your dish and set aside.
Add the cubed potatoes to the dish with the meat and mix.
Add the mixture to the dish, lining well so that everything is compact. Be careful, when the pastry goes in the oven, the dish must be covered. So the dough must not touch the cover to avoid sticking. It is necessary to calculate a good inch between the dough and the cover.
Add about ½ cup of water to the top, to allow the meat to stay nice and moist while it cooks, then place the top of the pie crust on top, making sure to seal the sides.
Make a chimney, then decorate the top with the pie crust scraps.
Cover with a lid or aluminum foil and bake for three hours. After three hours, remove the lid, add a little water (about ¼ cup) through the chimney (again, to keep the meat moist), then finish baking uncovered for 1 hour.
Let stand for at least 15 minutes before serving.
Source : Folks and Forks
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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