Cipaille (Layered Meat Pie)


Cipaille or Cipate is a layered mixed meat pie, a classic Quebecoise dish. This pie is with great flavor and often served in a cast-iron pot and simmer with meat broth. We seasoned the pork and chicken breast cubes with clove, nutmeg, cinnamon and fresh thyme, oregano. This pie featuring the repeated layers of seasoned mixed meat layered and the pie pastry similar to the way of making a lasagna. The flavor is rich and deep flavor. One of our best selling Canada Day pies!

20% of July sale amount from this item will be donated to First Nations Child & Family Caring Society to support Indigenous youth.

To order This whole pie ordered online requires min. 36 hours in advance. Pickup at our Granville Island location 

Baking and Reheating Instructions: 

•For Fresh Raw Pies with top crust: Bake at 420 degrees for 10 minutes first and then at 375 degrees for another 40 minutes or until golden brown

•For Frozen Raw Pies with top crust: Bake from Frozen, Bake at 420 degrees for 10 minutes and then at 375 degrees for another 50 to 60 minutes or until golden brown

•For reheating

For Baked Pies & Quiches: Wrap entire pie in aluminum foil and bake in 250 degrees for 20~25 minutes or until in middle of pie is warmed and top crust or topping is crispy.

•Microwave an individual pie (without a foil pan) for 1 minute to warm it. Reheating a slice of pie for 15~25 seconds to warm it. For the best result, reheating the pie with the oven instead of with microwave is highly recommended.

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