Jean chretien's tortiere
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork - ground |
| 1 | Onion - minced | |
| 1 | teaspoon | Poultry seasoning |
| 1 | Tomato - small, cooked and | |
| Mashed | ||
| Salt and pepper | ||
| Pastry for 1 double-crust | ||
| Pie | ||
Directions
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 1-½ 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 ½ hour or until crust is golden. Bon appetit! Servings: 6
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