Cipate Pie recipe

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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

Nutrition Info

824.5 calories
carbohydrate: 33.3 g
cholesterol: 172.6 mg
fat: 47.4 g
fiber: 3.7 g
protein: 62.7 g
saturatedFat: 14.6 g
servingSize: -
sodium: 1246.7 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut chicken, beef, and pork into 1 inch cubes, and place in a large bowl. Stir in onions. Cover, and refrigerate overnight.

  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.

  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.

Recipe Yield

1 - 9 inch pie

Recipe Note

This layered meat pie is great if you have the time to prepare it. I am not sure where it comes from, but it is delicious if you like meat pies!!

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