Cipate Pie

Cubes of beef, pork, and chicken are mixed with lots and lots of onions and marinated overnight. Then this mixture is layered into a casserole dish with salt pork, potatoes and pastry. On goes the top crust, and this thick and hearty peasant pie is baked for 5 to 6 hours.

• Calories: 825 Calories

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 recipe pastry for a 9 inch double crust pie
• 2 cups chicken broth
• 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

Recipe Instructions

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.