Canadian cipate

Canadian cipate
Average: 3 (3 votes)

Canadian cipate ingredients

  • 2 lb pork, boneless
  • 2 lb Veal
  • 1 3⁄4 lb Beef
  • 1 3⁄4 lb chicken
  • 1 Rabbit
  • 1 patridge
  • 3 large Onions, sliced
  • 6 Celery sticks, chopped
  • 2 Carrots, sliced
  • 1 t Nutmeg
  • 1⁄2 t Cinnamon
  • 1 t Rosemary
  • 4 cloves, whole
  • 1 Bay leaf
  • 2 t Savory
  • 6 oz white wine
  • 1 1⁄2 c Boiling water
  • 1 T Salt
  • pepper, to taste
  • Pie dough

Cooking Canadian cipate

1. Cubei meats and place with onions (1/3 of quantity) in a 5 quart roasting pan. Add a layer of vegetables and spices, then cover first layer of meat and vegetables with pastry, cut openings in pastry for steam to escape.
2. Continue layers in this matter twice more.
3. Always finish your "cipate" with a layer of dough.
4. Pour wine and water in the dough incisions.
5. Cover with a tight lid and cook for 4 hours in a 300f oven and serve.
6. This recipe is served at christmas mainly in french speaking areas of canada.


This has nothing to do with a Cipâte. First thing : cipâte is not a Canadian meal but a Québécois meal. Secondo :There is no
carrot, celery, rosemary or wine in the original recipe.Tertio: cipâte is not served with a sauce but with a home made catsup. Cipâte is a traditional dish and should be prepared the traditional way. If you want to invent a new recipe, by all means, go for it, but if you are calling it a traditional meal, then follow the tradition. Research a little before posting it on the web. What about a coq au vin without wine or a poutine without curd cheese !


My family is quebecoise as well- that recipe does not resemble cipate at all...nutmeg is a no-no, as well as the rosemary, wine, carrots and celery. Potatoes are an absolute must- one of the main ingredients in cipate. and the pastry should not be a pie pastry, but actually a crust made with flour, fat and baking powder


I never realized that a Québecois is not a Canadian.
I always thought that Québec was part of Canada.
cant comment on the recipe


Having lived in Quebec for 35 years I'd never heard of it, but in French New Brunswick, (Edmundston, Kedgwick, Dalhousie, Bathurst, Lameq...) this is a staple.

The basis was always three game meat and three farm meat, add potato, dumplings, and gravey it up. Seasoningi was never more than salt, a little pepper, and cinnamon.


I had it two nights ago on christmas eve during our réveillon. My Grandmere is quebecoise and it has been made in her family for over fifty years. It is also known as Tourtière Du Lac-St-Jean, so I am guessing it originates from this area. My grandmere's recipe has only different meats, potatoes, turnips, and a special crust made with flour and lard. Definately no cinnamon


all with a family have thier own tradition. this meal is not Qebecois nor Canadian. but a variation on Irish French roots to make poor mans food to feed the massess with whatever was on hand.
My wife is French Canadian and there version is a huge multi layered pie with veal/pork and beef.
My hunting buddies do the same when we travel out to Sask. with bison/venison/ .Lets get off on what is real because it is all variations on the same theme enjoying food with people.

the recipe here is interesting but until we try it and taste it lets not judge it.

For the love of food keep cooking.

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