Cipate Pie Recipes

Steps:

• Preheat oven 400°F.
• Combine onions and cubed meats; set aside.
• Line large casserole or large roast pan with rolled out pasty dough.
• Layer ingredients in prepared pan.
• Start with 1/3 of the meat, add 1/2 potatoes and continue layering finishing with the meat. Add chicken bouillon until you can see the juice a bit on top.
• Cover with pastry; Make a hole on center of pie to let steam escape.
• Cover pan with foil.
• Bake for 1 hour.
• Reduce meat to 250°F and continue cooking another 5 hours.
• Keep an eye on the pie to make sure it doesn't dry out. Add more bouillon if necessary.
• Tip: Cubed meat and onions should be prepared the day before, covered and refrigerated overnight;this makes it tastier.
• Serve with beets, chow chow, home made ketchup, Heinz ketchup and an assortment of pickles, a side bowl of cooked carrots or string beans.
• This will be hit!

Steps:

• Preheat oven to 350F degrees.
• Mix chicken, pork, beef and veal togheter.
• Add onion and season to taste, then set aside.
• In a deep oven-baking dish, place salted pork fat.
• Cover with several layers of following ingredients: potatoes, meat preparation, small dough squares.
• End with a dough layer.
• Cover completely with water and add a pie shell made with remaining dough.
• Cover the baking dish.
• Cook in oven until dough begins to absorb a little fat.
• Uncover the baking dish and cook for another hour.
• Cover again, reduce to 300F and cook for about 6 hours.
• PIE DOUGH RECIPE------------.
• In a bowl, beat the eggs with the salt and water.
• In another bowl, mix all purpose flour with vegetable shortening, until mixture resembles coarse meal.
• Stir liquid in with two knifes, until dough gather into ball.
• Cover and chill dough for an hour.

Steps:

• Please Read Carefully.
• The chicken, veal, beef and pork can be put into the pie either cooked or raw.
• If your not pre-cooking the meats then remove skin and bone the chicken and cut into cubes.
• Same for the beef, pork and veal, remove any excess fat or nerves from your meat.
• If you are cooking your meat, then cook chicken as you normally would either boiled or baked, cook your beef, pork and veal cubes in frying pan lightly oiled, do not overcook your meat.
• Cut all meats into cubes.
• Mix all vegetables in a large mixing bowl and sprinkle half the salt, pepper, and savory over veggies.
• In a seperate large bowl, sprinkle the remaining salt, pepper, and savory over meats.
• In an earthenware casserole dish, place alternating layers, do one of mixed meats, another layer of veggies.
• Do this until you are almost to the brim of casserole dish.
• Cover your layers with chicken broth.
• To Make Pastry.
• In a mixing bowl sift the flour, salt and baking powder.
• Incorporate the shortening with the aide of two knives, working and cutting the shortening into the flour.
• Keep working the flour and shortening until your pastry looks like crumbles.
• Add the milk and mix with the knives until your pastry forms a ball.
• Take your pastry and kneading into one big ball.
• Spread your pastry with your fingers on top of ingredients.
• Cut slits in pastry for steam to escape from.
• Wrap your casserole dish with plastic wrap and place dish in refrigerator for 4 to 6 hours.
• It is better to let sit in fridge overnight.
• If you want to make this for supper you better start in the early morning.
• Bake in 300°F oven for 2 hours.
• To bake cover the pastry crust with aluminium foil for the first hour and half hour. Remove foil and bake until
• Pastry is brown and your gravy inside is thick.

Steps:

• At least 24 hours in advance, remove bones from meat and cut into cubes of 1.5 cm (include fat, pork and beef) and mix the meat, onion and spices, the first savory, salt and pepper and refrigerate for 24 hours.
• Make the broth by combining the skin and bones off the chicken, the bones of the meat, 3-4 liters of water, vegetables and seasonings in large saucepan. Bring to the boil and simmer gently for about 2 hours. Strain the broth and refrigerate.
• In the morning, prepare the dough: Cut the shortening into the flour mixture, baking powder and salt with a pastry blender or two knives, until the pieces of shortening are pea-sized. Add just enough cold water and beaten egg to form a ball. Avoid excessive handling of the dough. Refrigerate for an hour.
• Peel and cut the potatoes into cubes of 1.5 cm. Put them in a salt water dish to prevent darkening.
• In the bottom of a large pot, alternate rows of meat and potatoes (use half of each ingredient for this step) and lightly sprinkle with some of the 1/2 teaspoon dried savory.
• Roll out half the dough to the pot's diameter and place the disc on the last row. Even alternating rows of meat and potatoes and raises the second disk of dough.
• Heat oven to 250'F. Make sure the pot will fit in the oven.
• Using the (long!) Handle of a wooden spoon, drill a hole 2 cm in diameter in the center of the above-crust (at least break through both layers of crust). Pour the hot stock through hole and fill to the top crust.
• Cover and cook in low oven until the scent makes you crazy!- at least five hours (can go 7 or 8 hours). Serve with homemade coleslaw.