Gerry Reston's Tourtiere
Suggested wine: Sullyzwicker Red
500 g ground lean pork
500 g ground veal
2 onions, finely diced
1 clove garlic, finely diced
½ tsp. salt
½ tsp. pepper
½ tsp. celery salt 1 tsp. savory
¼ tsp. ground cloves 1 cup water
½ - 1 cup bread crumbs
2 unbaked pie shells
Make Filling: Bring all ingredients except for bread crumbs to a boil. Simmer uncovered on low with frequent stirring for 30 minutes. Add ½ cup bread crumbs. Add more bread crumbs until most of the liquid is absorbed. Let cool
Fill shell with filling and cover with top crust. Seal edges and cut small holes in top to vent.
Bake at 400° 30-40 minutes. Bake until golden brown. Try with Roasted Red Pepper Jelly.