Alex Trebek’s Tourtiere Trebek

1 pound ground pork
3/4 pound ground veal
1 large onion, chopped
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1/4 cup red wine, beef stock or water
1/2 cup fresh bread crumbs
Salt and pepper
Pastry for double-crust pie (9 inch)
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 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°F (180°C) oven for 1 hour or until pastry is golden brown.

Makes 4 to 6 servings.


Pyrex Glass Bakeware Pie Plate 9″ x 1.2″


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