Cipate Recipes

CIPATE

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.

CIPAILLE POT PIE

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!

SEA PIE (SIX PATES)

Steps:

• In a Dutch oven, cook meat over medium-low heat until the mixture begins to brown. Mix in onions and celery, and continue cooking for about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange 2 pie crusts in a single layer on the bottom of a large roasting pan. Spread 1/2 of the meat over the pie crusts. Arrange 2 more pie crusts over the meat layer, and then spread remaining meat on top of the pastry. Top with remaining pastry. Press the pastry to the sides of the pan, and poke 8 small holes in the pastry to allow steam to escape.
• Bake for 1 hour, or until dough is golden brown and the pie is hot and bubbly.