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Pork and Veal pie

2 c All purpose flour
3/4 c Shortening
1 ts Salt
1 lb Pork (ground)
3/4 lb Veal (ground)
1 lg Onion, chopped
1 tb Poultry seasoning
1/2 ts Thyme
1/4 ts Cloves (ground)
1/4 c Dry red wine, beef stock-OR- water
1/2 c Bread crumbs (fresh)


Combine flour, shortening and salt. Add ice water, 1 tb at a time, to make dough stick if necessary. Divide in half, cover and refrigerate. Combine meat, onions, seasoning and stock. Cook over low heat for 1 hour. Drain fat. Stir in bread crumbs and salt and pepper to taste. Let cool 45 minutes. Roll out pastry and line 9-inch pie plate. Spoon in filling and top with pastry. Cut steam vents in top and seal edges. Bake for 1 hour at 350 F.




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