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 \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