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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


  1. In large pan, combine meat, onions, seasonings and wine; cook over low heat for 1 hour.
  2. Drain fat. Stir in bread crumbs, and salt and pepper to taste. Let cool for about 45 minutes.
  3. 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.
  4. Bake in 350 degrees F (180 degrees C) oven for 1 hour or until pastry is golden brown.

Makes 4 to 6 servings.

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