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Three-Meat Cipâte In A Slow Cooker

Created by Marramamba on August 10, 2015

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).