Cipaille — Print Recipe — The Culinary Codex

A towering, layered casserole of seasoned beef, chicken, and vegetables separated by thin pastry sheets, slow-baked until the flavours meld into pure comfort.

Ingredients

500g beef chuck, cubed
500g chicken thighs, cubed
2 onions, diced
3 potatoes, cubed
2 carrots, diced
Pastry dough (flour, butter, water)
2 cups beef broth
1 tsp savoury (herb)
Salt and pepper
1 bay leaf

Instructions

1 Season beef and chicken cubes with salt, pepper, and savoury. Let marinate 1 hour.
2 Roll pastry dough thin and cut into rounds to fit your pot.
3 Layer: pastry, beef, onions, potatoes — pastry, chicken, carrots, potatoes — repeat.
4 Pour beef broth over layers until it just reaches the top layer.
5 Cover tightly and bake at 150C (300F) for 3-4 hours until meat is fork-tender and pastry has absorbed the juices.
6 Rest 15 min. Scoop deep to get all the layers in each serving.

Did You Know?

The name cipaille may derive from "six pates" (six crusts), referring to the many pastry layers in the traditional version.