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Pate a la rapure(Rappie Pie)

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Pate a la rapure(Rappie Pie)

Regional Acadian recipe from Saint Mary's Bay Nova Scotia Canada,made of meat and potatoes



12 servings


2 hrs



Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium




Pate a la Rapure Depending on the number of people you want to feed, 10 lbs of potatoes will yield 2 lbs of grated squeezed potatoes. I usually grate 20 lbs giving me 4 lbs of grated and squeezed potatoes. Adjust accordingly. Boil 2 to 5lbs of chicken, 1 large chopped onion may be added at this point. Reserve liquid, pull meat off bones. Grate potatoes, squeeze potatoes in cheesecloth and reserve liquid and measure amount removed. In a large bowl, put in potatoes and stir in boiling stock a cup or two at a time until water is absorbed, add boiling liquid and stir until most pre-measured stock is used. This will give the desired consistency. Put about half the potato mixture on the bottom of your pan, spread meat and layer remaining potato mixture on top. Put in preheated 400 deg oven for 30 minutes then 350 deg oven for about 2½ hours. Remove from oven and enjoy. Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.

* not incl. in nutrient facts Arrow up button



You are really good.
That's the reason for my daily visit.
Thanks a lot.

michelle o'donnell

number 1 best!


Thank you for the recipe! I am using an off brand of pancake mix, and so therefor dont have a box of Bisquick. I hope they turn out the same as the Bisquick dumplins, because I just love them!


Exactly the way my Grandmother Émélie Mélanson made it. Merçi Beaucoup !



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