- With the rack in the middle position, preheat the oven to 170 °C (325 °F).
- Oil the bottom of a 33 X 20-cm (13 x 8-inch) baking dish or with a 4 litres (6 cups) capacity. Line the bottom of the pan with one third of the sliced meat, overlapping. Add one third of each; onion, butter and herbs. Season with salt and pepper. Add a layer of pastry and let it overhang on each side. Repeat with the remaining ingredients, ending up with three layers. Using a small knife, cut the overhanging dough at the rim of the dish. Fold the excess dough inward to seal the pie.
- Cut slots through the pie. Gently pour the broth into the slots until it gets to the meat level. Bake for approximately 2 hours 15 minutes or until the crust is golden brown. Add broth during cooking if necessary. Allow to cool 15 minutes and serve.
This recipe comes from Manon Beaudry, our sales and marketing director, who prepares this pie for post-matches for dinner for her son, Felix. This dish, a kind of simplified “Cipaille” can wait in the oven. Ask your butcher to cut the meat for you, because it would be difficult to obtain as thin slices at home.