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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Number of Servings: 8 |
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Directions: Cut chicken, beef and pork into 1 inch cubes and place in a large bowl.
Combine with onions; cover and refrigerate for at least 12 hours or
overnight.
Arrange salt pork evenly in the bottom of a 3 quart casserole,
preferably cast iron with a cover. Layer with 1/3 of the meat mixture 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 enough chicken stock through the hole until liquid appears.
Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until
liquid simmers. Reduce temperature to 250 deg F and continue to bake,
covered, for 5 to 6 hours more or until top crust is a rich golden brown.
Comments: Traditionally this layered pie is best made with game. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe.
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