Title: Jean Chretien's Tortiere
Categories: Pork
Yield: 6 Servings

1	lb	Pork - ground
1		Onion - minced
1	ts	Poultry seasoning
1		Tomato - small, cooked and
		Mashed
		Salt and pepper
		Pastry for 1 double-crust
		Pie

Contributed to the echo by: Fred Towner Originally from: Calgary Sun - Monday, June 18, 1990 Jean Chretien's Tortiere

Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit!

Servings: 6

previous

next