Cipaille

Method

Brown the beef and pork in batches in a large casserole and set aside. Sauté the onions, carrots and celery until softened, then return the meat to the pot with the stock, thyme, bay leaves, salt and pepper. Simmer for 90 minutes until the meat is tender, then add the potatoes and carrots, cooking for a further 20 minutes until the vegetables are just tender. For the pastry, rub the butter into the flour, baking powder and salt until breadcrumb texture, then bind with water to form a soft dough. Roll out the pastry and cut into strips or rounds. Bring the filling back to a simmer and arrange the pastry pieces over the top, pressing gently onto the surface. Cover and bake at 200°C for 25-30 minutes until the pastry is golden and cooked through.