tourtiere( french canadian meat pie ) #5*
- Categories
- Holiday
- Yield
- 1 pie
| Measure | 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; 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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