Recipe number 34734 is

Jean Chretien's Tortiere

The indredients are:
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

The recipe yield is:
6 servings

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. Bon appetit! Servings: 6


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