Alex Trebek's Tourtiere Trebek
1 pound ground pork 500 g
3/4 pound ground veal 375 g
1 large onion, chopped
1 teaspoon poultry seasoning 5 mL
1/2 teaspoon thyme 2 mL
1/4 teaspoon ground cloves 1 mL
1/4 cup red wine, beef stock or water 50 mL
1/2 cup fresh bread crumbs 125 mL
Salt and pepper
Pastry for double-crust pie (9 inch/23 cm)
Milk or lightly beaten egg
In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.
Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.
Roll out pastry and line a 9-inch (23 cm) pie plate. Spoon in filling; cover with pastry. Cut steam vents in top and seal edges. Brush lightly with milk or egg.
Bake in 350 degrees F (180 degrees C) oven for 1 hour or until pastry is golden brown.
Makes 4 to 6 servings.