Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do another recipe out of the
shower cookery book published in 1939 in
Australia this is the eighth edition of
this cookbook uh uh No Nonsense cookbook
recipe after recipe after recipe after
recipe uh really packed in
and this one caught my eye it's under
the miscellaneous pastry section a
special Savory pies and the first one is
called Canadian pie
now
I'm Canadian
um I have never come across something
called Canadian pie
which doesn't really mean anything at
all so I took a really good look at this
pie
and what was in it and as I'm reading
through it I realized it's a c pie it's
an English sea pie
and I couldn't understand why this book
you know initially took me like five
seconds to come to the next conclusion
so I've got beef in this bowl and to
that I'm going to add flour because I'm
supposed to toss it with flour
and salt and pepper so there's the
pepper and
a little bit of salt and we'll just toss
that start tossing that together
so just give this a toss and make sure
that the beef is completely coated in
the flour salt and pepper and this is
beef rib finger Meat I bought it on sale
quite a while ago I used half of it in a
recipe when I bought it and then this
part I I portioned it out and froze it
for a rainy day next time I wanted to do
a stew seems like the appropriate meat
to use in this recipe
anyway so I was trying to figure out
what's the connection with an English
sea pie to Canada like why would it be
Canadian and then you know five seconds
later light goes off my head of course
it's a sipai not a sea pie it's a c pie
or a cipat
um which is a quebecois interpretation
of an English sea pie
uh with a little bit of a quebecois spin
and it's it's written a couple of
different ways
um this is Le Cuisine resonate
um so you take a look at it and it's
it's written as sipat
other recipes you'll look at other
recipe books it's sipai and so that
that's how recipes move around the world
somewhere along the line
a Canadian perhaps a quebecois Canadian
ends up in Australia
is making this sipai what is it well
it's a Canadian it's a Canadian pie and
it just gets written down and ends up in
an Australian cookery book
I think that's fantastic I think that is
a perfect example of how recipes move
around the world and change
when you look at these ingredients I
mean it's pretty close to sipai
and there's layers and in a very common
interpretation in quebecois cooking is
that there should be six layers C six
there should be six layers this one
might come out to six layers who knows
let's see what happens
so first layer is some of this beef
we'll get that in there we'll get a nice
even layer of
cubes of beef
next in
layer of onion
I am going to sprinkle some pepper on
there I'm not going to put any more salt
in because the next layer
is shredded bacon
so
we'll get that in
and another layer of beef and so I think
if I spread this out we will have six
layers so we'll have a layer of beef
onions bacon beef onions bacon
it's a really simple dish
um and you know it goes way way back
into history and I can find this in
English cookbooks like you know right
from the very beginning
okay last bit of beef
onions
and bacon
now the next thing I'm supposed to do is
cover it with water I happen to have
some beef stock
I know for a fact that this would be
much better with stock than water the
stock is going to add quite a bit of
flavor and this could be chicken stock
this could be vegetable stock doesn't
really matter which stock you use if
you've got it go ahead and put it in
chicken stock would be great if you
don't have beef stock I just happen to
have some so I'm going to use it but you
know if you want to follow the recipe to
the exact letter
go ahead and use water
now it says to cook this in a pie dish
or in a casserole I decided to go with
the stub because it's got a really good
heavy tight fitting lid
this is going to go into a moderately
heated oven I've got mine at 250 at this
point which is actually a slow oven but
we'll be fine 250 hour and a half to two
hours just to slowly cook that meat
onion and bacon mixture
okay so it's bubbling away in the oven I
have taken the lid off because it wasn't
really thickening up all that well and
it's been in there for a couple hours so
I'm Gonna Roll Out The Pastry for the
top now
full disclosure this pastry that I have
here
I made a bunch of Pies this week
sweet pies and a couple of savory pies
and this is lard pastry dough
this is all the trimmings from those
from those pastries
um
every time I cut some off added it to
the ball wrapped it up and left it in
the fridge
so this may not roll out perfectly
beautifully
but the dough is going to be fine
and waste not what not this is 1938 or
39 after all
and here's the thing don't fear pie
dough it's really not all that precious
it's pretty easy to work with you can
flip it over you can move it about make
sure there's flour on your board so that
it doesn't stick that is about the only
thing and maybe a little bit of flour on
top
so that it doesn't stick but it's pretty
easy to work with
okay
um
that is the lid
foreign
let's cut it nice and round
probably still enough pie dough
for a roly-poly now
should have a vent hole in the top
let's do that since it is a c pie after
all
okay there we go
lay
pastry on top
sort of fleur-de-lis back in the middle
and back to the oven
foreign
still Mighty hot
hey come on hey Jules hi friends
look at your filler to leave that looks
great so
um
Canadian pie from an Australian cookbook
Canadian pie oh it's it's a Canadian pie
from an Australian a little tongue-tied
cookbook yep Canadian pie from an
Australian cookbook and I kind of
figured that it's that it's broken
telephone
based on
cspad cpat C pi which becomes C pi which
is English
but how does that become Canadian pie
well because I I have to I have to
believe that someone in Australia had a
Canadian cousin that came for a visit
and made something and then it kind of
gets you know yeah
then you know what then you just make it
you just call it whatever you want to
call it right like I am sure that
cinnamon cake with the chocolate chips
has a name
I doubt it's Aunt Eileen's cake but
that's how I know it and that's well
that's how you know it now too and so
you know when you when I look at this is
Le Cuisine resonate and I've got a few
copies of it you look how many layers
six oh there you go I see pie
six layers see Pat
yeah so you know this one starts out
with a turkey chicken or pedri pheasant
um you know and you make sort of a you
make some stuff out of the Pheasant and
then you add pork and you do all of the
layers and
so I don't think it matters
it's got onion yeah
this has got onion beef and bacon it's a
little hot oh yeah mm-hmm
okay so there's really salt and pepper
in it
I had some beef stock so I used beef it
calls for water
I'm putting beef stock
um
the
sipat here in this book uh you there are
many more herbs and spices in it
season it to taste so you know put in
what you want but it's got parsley and
all kinds of other things I of course
would probably throw in some carrots
well yeah I mean and and some potatoes
and you probably thought cabbage it like
yeah um
but I gotta tell you this is you know
it smells amazing and it tastes great
um
and it's
can be the base of so many things and
then you can call it whatever you want
whatever whatever floats your boat you
call it that
because in the end of the you know it's
just stuff in a pot with some pastry on
top
it's lots of versions of that so I'm
digging this uh thanks to the shower
cookery book improved eighth edition
from uh from Australia
thanks for stopping by see you again
soon really good
you can't stop eating them