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Jean Chretien's Tortiere


1 lb Pork - ground
1 Onion - minced
1 tsp Poultry seasoning
1 Tomato - small, cooked and Mashed
Salt and pepper
Pastry for 1 double-crust Pie

Yield: 6 servings

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.

Servings: 6




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.