Christmas Cipâte with leeks

Author: Les Cultures de chez nous
Cipâte de Noël aux poireaux
Preparation 40
Baking 450
Portions 12 à 15
Freezing No


  • 908 gr (2 pounds) of diced pork
  • 908 gr (2 pounds) of diced beef
  • 908 gr (2 pounds) of diced chicken
  • 1 package of 250 gr (3 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 gr (2 pounds)
  • 8 cups of peeled potatoes, diced into the same shape as ones of the meats
  • 750 ml (3 cups) of beef broth (to cover meat)
LeeksFind our bag in yourlocal grocery store

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  • In a large bowl, mix a cubed meats, leeks and spices. Salt and pepper. Cover and macerate the preparation 12 hours in the refrigerator.
  • Preheat oven at 275 °F (135 ºC).
  • Divide in two the shortcrust pastry and lower each half over a floured surface. Each pastry need to be of the same lenght and width of your cocotte. Set aside.
  • Add potato cubes to your meats preparation and mix. In a large cocotte, lay half of your preparationat the bottom of the cauldron and over it, lay a row of shortcrust pastry. Repeat the same operation, but add broth to cover all the mixture before setting the last shortcrust pastry. Make some incisions with a knife in the pastry.
  • Cover and oven bake for 7 hours. Uncover and let bakes for 30 to 40 more minutes or till the pastry is well brown.

Chef's notes