Three-Meat Cipâte In A Slow Cooker
Recipe: #20536
August 10, 2015
Categories: Sunday Dinner, Gluten-Free, High Protein, Non-Dairy, Beef Dinner, more
"A tasty french quebec meat pie. Put meats and spices in refridgerator the night before."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (385.8 g)
- Calories 354.8
- Total Fat - 18.9 g
- Saturated Fat - 8.6 g
- Cholesterol - 282 mg
- Sodium - 2492.2 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 2.3 g
- Sugars - 2.5 g
- Protein - 31.3 g
- Calcium - 305.5 mg
- Iron - 5.7 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large bowl, mix together the meats, onions, spices and salt. Cover and refrigerate overnight.
Step 2
Pastry To the dry ingredients of your favourite pie-crust recipe, add 5 mL ground ginger and 2.5 mL ground cloves for every 500 mL of flour.
Step 3
Incorporate 180 mL of cold butter, cubed, and mix into a crumbly texture.
Step 4
Combine 30 mL molasses with 80 mL ice water, and add to dough with minimal kneading.
Step 5
Shape dough into two equal discs. Wrap each in plastic and refrigerate for 30 minutes.
Step 6
Roll out each disc of dough to equal the circumference of your slow cooker.
Step 7
To assemble Put half the meat mixture in the slow cooker, then half the potatoes. Season with pepper.
Step 8
Place one pastry disc atop the potatoes; keep the other in the refrigerator. Add the rest of the meat and then the rest of the potatoes. Pour in the bouillon.
Step 9
Cook on high, covered, for eight hours.
Step 10
Preheat the oven to 230ºC (450ºF).
Step 11
Cover the cipâte with the other pastry disc and bake until nicely golden (about 20 minutes).
Tips
No special items needed.
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