Cipaille

01 / ABOUT THE DISH

About the dish

This layered meat pie is typically made with meat such as moose, hare, partridge, veal, pork, beef, or chicken. It is believed that the name cipaille originated from sea-pie , an identical pie that is made with meat, fish, or seafood, although some claim that the dish is derived from a layered meat pie called pâte-royale , where the dough needed to be folded six times, hence the other name of the pie, six-pâtes . Nowadays, the alternating layers of pastry and seasoned meat in cipaille are usually submerged in stock, and the pie is then left to simmer in a pot.