Three-Meat Cipâte In A Slow Cooker

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).