Quebecois-Style Mixed Meat Pie (Cipaille)

Quebecois-Style Mixed Meat Pie (Cipaille)
The exposed marrow bone isn’t just carnivore bravado: It’s also a chimney that allows steam to escape past the pastry from the juicy filling within.Grant Cornett

From the coastal town of Gaspé and Quebec’s Lower North Shore, this generous pie is typically filled with a combination of viandes des bois (meat from the woods) and viandes de boucherie (meat from the butcher). Adapted from Au Pied de Cochon La Cabane d’à Côté, in St. Benoît de Mirabel, this recipe includes a marrow bone to release steam during cooking and to enrich the filling. Use meats available in your area, focusing on tougher, bone-in braising cuts and a mix of both lean and fatty pieces.

What You Will Need