Jean chretien's tortiere

Yield: 6 servings

Measure Ingredient
1 pounds Pork - ground
1 Onion - minced
1 teaspoon Poultry seasoning
1 Tomato - small, cooked and
Salt and pepper
Pastry for 1 double-crust

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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