Tourtiere( french canadian meat pie ) #5*
1 pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground veal |
| ½ | pounds | Ground pork |
| ⅓ | cup | Chopped onion |
| ¼ | cup | Water |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | Pastry recipe | |
Directions
Directions; Prepare pastry, reserve some for top crust and line a 9" pie plate with remainder. Combine all ingredients together in a saucepan. Cook over medium heat until meat has lost its pinkness but is still moist; cool. Roll out top crust; make slits in centre to allow steam to escape.Pour cooled meat mixture into pie shell; cover with top crust, seal and flute edges. Bake in a hot oven at 425 degrees for 20 to 25 minutes or until browned.
NOTE; Baked tourtieres may be frozen and reheated before serving.
Typed by G.Major 01\\25\\95 Submitted By GEORGINA MAJOR On 07-28-95
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