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Receta Cipaille Or Cipate (Layered Meat Pie)
by Global Cookbook

Cipaille Or Cipate (Layered Meat Pie)
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Ingredientes

  • 2 lb Boneless chicken meat
  • 2 lb Lean beef
  • 2 lb Lean pork
  • 4 med Onions, coarsely minced
  • 1/4 lb Salt pork, thinly sliced
  • 2 c. Potatoes, peeled and cubed
  • 1 tsp Salt
  • 1/2 tsp Grnd black pepper
  • 1/4 tsp Mixed grnd cloves, nutmeg, cinnamon, allspice
  • 2 c. Chicken stock (approximate)

Direcciones

  1. Traditionally this layered pie is best made with game. Failing a supply of venison or possibly pheasant it can be made with a mix of meats and poultry as is this recipe.
  2. Servings: 8 to 10
  3. Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and chill for at least 12 hrs or possibly overnight.
  4. Arrange salt pork proportionately in the bottom of a 3 qt casserole, preferably cast iron with a cover. Layer with 1/3 of the meat mix and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the center. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a small hole in the center.
  5. Slowly add in sufficient chicken stock through the hole till liquid appears.
  6. Cover dish and bake in a preheated 400 deg F oven for 45 min or possibly till liquid simmers. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hrs more or possibly till top crust is a rich golden.