Best 3 Pati A La Rapure Rappe Pie Recipes

Pati a la rapure, also known as rapure pie, is a traditional French-Canadian meat pie that is a beloved dish in Quebec. This savory pie features a flaky, buttery crust enveloping a delectable filling made from tender pork or beef, slow-cooked until melt-in-your-mouth perfection. The secret to this dish lies in the unique rapure, a mixture of finely grated potatoes and bread crumbs, which adds a crispy and flavorful layer on top of the pie. With its comforting flavors and satisfying texture, Pati a la rapure embodies the warmth and heritage of French-Canadian cuisine.

This article presents a collection of carefully curated Pati a la rapure recipes that cater to various preferences and skill levels. From classic iterations to creative twists, these recipes offer a culinary journey that will tantalize your taste buds. Indulge in the traditional Pork Rapure Pie recipe, which captures the essence of this iconic dish with its perfectly seasoned pork filling and golden crust. For those who prefer beef, the Beef Rapure Pie recipe delivers a rich and flavorful experience with succulent beef and a medley of aromatic herbs.

If you're looking for a vegetarian alternative, the Rapure Pie with Vegetables recipe showcases a vibrant filling of fresh vegetables enveloped in a flaky crust, making it a wholesome and satisfying meal. And for a unique twist on this classic, the Rapure Pie with Duck Confit recipe combines the crispy rapure crust with tender duck confit, creating a delightful fusion of flavors and textures.

Whether you're a seasoned cook or a culinary novice, these Pati a la rapure recipes provide a step-by-step guide to creating this delectable dish. With detailed instructions, helpful tips, and variations, these recipes ensure that you can recreate the magic of Pati a la rapure in your own kitchen. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will transport you to the heart of French-Canadian cuisine.

Let's cook with our recipes!

PATI A LA RAPURE (RAPPE PIE)

Pati a La Rapure (Rappe Pie) image

A French-Canadian potato casserole-very similar to a hash-brown casserole. Comfort food. Found this on the internet in response to a conversation. I am posting for safe-keeping.

Provided by LiisaN

Categories One Dish Meal

Time 3h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 (5 lb) chicken
3 medium onions, quartered
1 medium carrot, sliced
1 stalk celery, sliced
2 teaspoons salt
8 slices bacon
15 medium potatoes (about 8 pounds)
salt and pepper
2 medium onions, diced
2 carrots, sliced
4 ounces butter

Steps:

In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
Add water until ingredients are just covered.
Bring to boil.
Reduce heat to simmer and skim off any impurities that rise to the surface.
Simmer 2½ hours or until meat is tender.
When done, remove skin and bones from chicken and cut meat into pieces.
Strain stock, discard vegetables and reserve liquid.
Preheat oven to 400°F
Fry bacon until crisp.
Peel potatoes then grate very fine, or purée in a blender.
Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
Reserve all liquid.
Place drained potatoes in a large bowl. Measure liquid.
Measure out an equal amount of chicken stock then discard potato liquid.
In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
Season with salt and pepper.
Stir vigorously.
Cover bottom of a well-greased pan with half of the potato mixture.
Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
Cover with the other half of potato mixture and another layer of onions, carrots and butter.
Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
Serve piping hot.

Nutrition Facts : Calories 615.2, Fat 32.1, SaturatedFat 12.2, Cholesterol 116.8, Sodium 678.9, Carbohydrate 52.8, Fiber 7, Sugar 4.8, Protein 29.2

RAPPIE PIE

Rappie Pie image

Provided by Food Network

Categories main-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 8

Ingredients

2 (3 pound) fryer chickens, cut into 8 pieces
3 onions, unpeeled and chopped
2 carrots, peeled
2 celery stalks
1 onion, peeled and chopped
Salt and pepper
30 pounds potatoes, peeled
1/2 pound salt pork, sliced into 1/4-inch slices

Steps:

Preheat oven to 375 degrees F.
In a roasting pan, roast chicken pieces until golden brown, approximately 1 hour. Remove chicken from the pan and set aside. Deglaze pan with approximately 1 cup of water by scraping the bottom of the pan with a wooden spoon to lift up the brown bits. Transfer liquid to a large stockpot. Once chicken has cooled, separate the meat from the skin and bone and set aside in a bowl. Add bone and skin to stockpot. Pour 2 gallons water into the pot along with unpeeled onions, carrots, and celery. Bring to a boil, reduce the heat and let simmer for 2 hours, covered. Drain fat, bones, and vegetables with cone strainer from the broth into a bowl and return strained broth to stockpot. Add peeled onion, salt, and pepper, to taste. Simmer for another 30 minutes or until onions are tender. Keep warm.
Grate potatoes with either a hand grater or juice extractor. Measuring 2 cups at a time, scoop potato mush into cheesecloth and squeeze until all the liquid is removed. Do not discard liquid until measured for its volume. Place potato pulp into a large mixing bowl, while slowly stirring with a wooden spoon, add hot chicken broth measured to the same volume as the discarded potato starch liquid. Potato mixture consistency is correct when the wooden spoon just slightly falls over when made to stand up in the mix. Season with salt and pepper, to taste.
Preheat oven to 350 degrees F.
In a saute pan, fry the salt pork just to render the fat, remove salt pork, and set aside. Add the rendered fat to the roasting pan. Add a 1-inch layer of potato mixture on top of the fat, then layer reserved chicken meat and repeat process until last layer of potato mixture is on top. Add salt pork strips to the top of your potato pie and bake for 3 hours or until a brown crust is formed.

RAPPIE PIE

Rappie Pie image

This is a traditional Canadian dish. The main ingredient is grated potatoes. This was handed down from my family in Nova Scotia. It was always a special treat because originally it was so much work to make but it really was worth waiting for. The traditional method for the grated potatoes was to get a cookie sheet and drive nails through it to create a giant potato grater. After grating (always scraped a knuckle or two), we'd place the mushy potato into a towel and twist it until all the juice was gone. Ouch! Sometimes the towel would rip, shooting the mix everywhere. Now we use our juicing machine.

Provided by donelectra59

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h5m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons margarine
2 onions, chopped
4 quarts chicken broth
4 pounds boneless, skinless chicken breasts
10 pounds potatoes, peeled and diced
2 tablespoons salt
1 tablespoon ground black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

Nutrition Facts : Calories 733 calories, Carbohydrate 104.2 g, Cholesterol 127.1 mg, Fat 8.8 g, Fiber 13.2 g, Protein 58 g, SaturatedFat 1.9 g, Sodium 3826.4 mg, Sugar 7.6 g

Tips:

Use high-quality ingredients, especially the potatoes. Choose potatoes that are firm and starchy, such as Yukon Gold or Russet potatoes.
Peel the potatoes thinly. This will help them to cook evenly.
Grate the potatoes finely. This will help them to cook quickly and evenly.
Season the potatoes liberally with salt and pepper. This will help to bring out their flavor.
Press the potatoes firmly into the pie plate. This will help to prevent them from falling apart.
Bake the pie for 1 hour, or until the potatoes are golden brown and crispy.
Serve the pie hot with your favorite toppings, such as butter, sour cream, or gravy.

Conclusion:

Pati a la Rapure Rappe Pie is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it can be served as a main course or a side dish. With its crispy crust and creamy filling, this pie is sure to be a hit with everyone who tries it.