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 refrigerate the preparation for 12 hours.
- Preheat the oven to 275°F (135°C).
- Divide the shortcrust pastry into two and roll 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, place half the preparation at the bottom of the cauldron, then add a layer of shortcrust pastry. Repeat the same operation, but add broth to cover all the mixture before setting the last layer of shortcrust pastry. Make some incisions in the pastry with a knife.
- Cover and oven-bake for 7 hours. Uncover and bake for 30 to 40 more minutes or until the pastry is well-browned.
Did you know that...
Leek roots (rootlets) are edible. Clean and dry them well before frying them for a salad garnish or dip!
See the product
