1/2 lb Ground veal
1/2 lb Ground pork
1/3 c Chopped onion
1/4 c Water
1 ts Salt
1/4 ts Pepper
1 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.