Pati a La Rapure Rappe Pie
Discover the rustic charm of Pati à la Rapure, a traditional Acadian rappe pie that combines the comforting flavors of grated Russet potatoes, tender pork shoulder, and savory onions. This hearty dish is a labor of love, featuring hand-grated or food-processed potatoes wrung dry and mixed with their natural starch for an irresistibly creamy texture. Layered with sautéed pork and onion, then baked to golden perfection, this pie is infused with rich chicken stock to keep it moist and flavorful. With a crisp, golden crust and a warm, hearty interior, Pati à la Rapure is perfect for family gatherings or chilly evenings. Serve it fresh out of the oven for an authentic taste of Acadian cuisine that will transport you to the heart of Eastern Canada. Keywords: Acadian rappe pie, Pati à la Rapure recipe, traditional potato pie, pork and potato bake, rustic comfort food.
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Recipe Information
Ingredients
- 10 medium Russet potatoes
- 1 lb Pork shoulder
- 1 medium Onion
- 2 tbsp Butter
- 2 tsp Salt
- 1 tsp Black pepper
- 4 cups Chicken stock (or water)
Instructions
Peel and finely grate the potatoes into a large bowl. You can use a food processor for efficiency, but traditionally, this is done by hand.
Transfer the grated potatoes into a cheesecloth or clean kitchen towel and wring out as much liquid as possible over a bowl. Reserve the liquid for a few minutes to let the starch settle at the bottom.
Carefully pour off the liquid in the bowl, keeping the starchy layer at the bottom. Add this starch back to the grated potatoes and mix well.
Season the grated potatoes with 1 teaspoon of salt and half a teaspoon of black pepper. Set aside.
In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Cut the pork shoulder into small, bite-sized pieces. Add the pork to the skillet with the onions, and cook until lightly browned. Season with 1 teaspoon of salt and half a teaspoon of black pepper. Set aside.
Preheat your oven to 350°F (175°C) and grease a large baking dish (about 9x13 inches).
Spread half of the grated potato mixture evenly in the baking dish to form the base layer.
Add the cooked pork and onion mixture on top of the potato layer, spreading it evenly.
Cover the pork mixture with the remaining half of the grated potato mixture, smoothing it out to create the top layer.
Pour the chicken stock (or water) over the pie, ensuring it is evenly distributed to help keep the pie moist during baking.
Cover the dish with aluminum foil and bake in the preheated oven for 2 hours.
After 2 hours, remove the foil and bake for an additional 1 hour to allow the top to crisp and brown.
Let the pie rest for 10–15 minutes before cutting into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 8872 mg | 386% | |
| Total Carbohydrate | 401.1 g | 146% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 29.3 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 456 mg | 35% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 11775 mg | 251% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
