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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
- 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.
- Servings: 8 to 10
- 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.
- 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.
- Slowly add in sufficient chicken stock through the hole till liquid appears.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 8 servings | |
| Calories 696 | |
| Calories from Fat 414 | 59% |
| Total Fat 45.92g | 57% |
| Saturated Fat 16.18g | 65% |
| Trans Fat 1.07g | |
| Cholesterol 196mg | 65% |
| Sodium 758mg | 32% |
| Potassium 1102mg | 31% |
| Total Carbs 9.9g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.32g | 2% |
| Protein 57.14g | 91% |
