Cipate Pie Recipe

Ingredients
<br>- 2 pounds boneless chicken
<br>- 2 pounds flank steak
<br>- 2 pounds pork tenderloin
<br>- ¼ pound salt pork, sliced
<br>- 4  onions, chopped
<br>- ¼ pound sliced ham
<br>- 2 cups peeled and cubed potatoes
<br>- 1 teaspoon salt
<br>- ½ teaspoon ground black pepper
<br>- 2 cups chicken broth
<br>- 1 recipe pastry for a 9 inch double crust pie
<br><p></p>Directions
<br>step 1: Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl.  Stir in onions.  Cover, and refrigerate overnight.
<br>step 2: Arrange salt pork evenly in the bottom of a 3 quart casserole dish with a cover.  Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and  pepper.  Roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle.  Repeat with 2 more layers of meat and potatoes seasoned with salt and pepper.  Cover with remaining pastry, and cut a small hole in the middle of that layer too.  Slowly add enough chicken stock through the hole until liquid appears. Cover dish.
<br>step 3: Bake at 400 degrees F (205 degrees C) for 45 minutes, or until liquid simmers.  Reduce temperature to 250 degrees F (120 degrees C).  Bake for 5 to 6 hours more, or until top crust is a rich golden brown.
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Ingredients
- 2 pounds boneless chicken
- 2 pounds flank steak
- 2 pounds pork tenderloin
- ¼ pound salt pork, sliced
- 4 onions, chopped
- ¼ pound sliced ham
- 2 cups peeled and cubed potatoes
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chicken broth
- 1 recipe pastry for a 9 inch double crust pie

Directions
step 1: Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.
step 2: Arrange salt pork evenly in the bottom of a 3 quart casserole dish with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with salt and pepper. Roll out half of the pastry a little bit thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the middle. Repeat with 2 more layers of meat and potatoes seasoned with salt and pepper. Cover with remaining pastry, and cut a small hole in the middle of that layer too. Slowly add enough chicken stock through the hole until liquid appears. Cover dish.
step 3: Bake at 400 degrees F (205 degrees C) for 45 minutes, or until liquid simmers. Reduce temperature to 250 degrees F (120 degrees C). Bake for 5 to 6 hours more, or until top crust is a rich golden brown.

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