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Source: Cuisine maison
25 min4350 kcal
Végétarien
Rappie Pie
Grated potato squeezed bone dry, the lost liquid replaced with hot chicken stock, layered over pulled chicken and baked four hours until the top crusts and the middle turns translucent.
Source
Recette de Canadian regional kitchens · 🏺 Traditionnel · Acadian Nova Scotia, Vancouver Island, small-town Ontario — a country too big for one cuisine, where the best dishes are named after the place that made them.
Acadian · Nova Scotia — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Acadian dish from southwest Nova Scotia and neighbouring areas. Quantities, the squeeze-and-replace method and the timings are this book's own.
Watch it being made · 3 videos
⏱ 330 min🍽 8 portions🔥 520 kcal🇨🇦 Canada
Sans glutenSans produits laitiersSans fruits à coque
Étapes
Simmer the chicken with the onion, salt and water for 1 hour 30 minutes. Lift it out, pull the meat off and keep the stock hot.
Grate the potatoes finely into a big bowl of cold water as you go, so they do not brown.
Working in batches, wring the grated potato out in a clean cloth until it is genuinely dry and crumbly. Weigh what you have.
💡 Squeeze harder than feels reasonable. This is the whole technique — every gram of water left in is a gram of stock that cannot go back in, and the texture depends entirely on that swap.
Stir hot stock into the dry potato, a ladle at a time, until you have added roughly the weight of water you squeezed out. It should be like thick porridge.
Butter a deep tray, spread half the potato, scatter the chicken and salt pork over it, then the rest of the potato. Season each layer.
Bake at 190°C for 4 hours until a hard golden crust forms on top. Serve with molasses.
💡 Astuces
- Rappie comes from râpé, grated. It is Acadian, from southwest Nova Scotia and neighbouring New Brunswick, and it is not made anywhere else.
- Molasses on top divides families. Half of Nova Scotia insists on it and the other half is appalled.
- It sets solid overnight and is sliced cold and fried the next day, which many people prefer to the first serving.
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