jean chretien's tortiere
- Categories
- Pork
- Yield
- 6 servings
| Measure | 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 |
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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