1 lb Pork – ground Mashed
1 Onion – minced Salt and pepper
1 ts Poultry seasoning Pastry for 1 double-crust
1 Tomato – small, cooked and 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
1-1/2 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 1/2 hour or until
crust is golden.
Yields
6 servings