Christmas cipâte with leeks
40
450
12 to 15
No
Ingredients
- 908 g (2 lb) of pork, diced
- 908 g (2 lb) of beef, diced
- 908 g (2 lb) of chicken, diced
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 5 ml (1 teaspoon) of mixed spices
- Salt and pepper
- 1 homemade shortcrust pastry (or commercial) of 908 g (2 lb)
- 2 litres (8 cups) of potatoes, peeled and diced into the same size as the meats
- 750 ml (3 cups) of beef broth (to cover meat)
Preparation
Side-by-side mode
- In a large bowl, mix the diced meats, leeks and spices. Salt and pepper. Cover and macerate the preparation for 12 hours in the refrigerator.
- Preheat oven to 275°F (135ºC).
- Divide the shortcrust pastry into two and lower each half over a floured surface. Each pastry must be the same length and width as the cocotte. Set aside.
- Add potato cubes to the meat preparation and mix. In a large cocotte, set half the preparation at the bottom of the cauldron and a layer of shortcrust pastry over it. Repeat the same operation, but add broth to cover all the mixture before setting the last layer of shortcrust pastry. Make some incisions with a knife in the pastry.
- Cover and bake for 7 hours in the oven. Uncover and bake for 30 to 40 more minutes or until the pastry is well-brown.
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