Yield: 1 pie
|½ pounds||Ground veal|
|½ pounds||Ground pork|
|⅓ cup||Chopped onion|
|1 \N||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