2 lbs. boneless, chicken breasts, cut into strips. Salt and pepper to taste.
2 Tbs. fresh lemon thyme leaves
3/4 lb. ground pork
3/4 lb. ground turkey
4 slices bread, crusts trimmed, torn into pieces
1/4 C Semillon wine
2 Tbs. water
2 Tbs. chopped fresh lemon verbena leaves
Grated zest of 1 lemon
2 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 recipe (2 crust) pie pastry
1 egg yolk, beaten

Season chicken with salt and pepper to taste. Roll in thyme leaves. Mix pork, turkey, bread, wine, water, lemon verbena, lemon zest, eggs, 1/2 tsp. salt and 1/4 tsp. pepper in bowl. Roll 2/3 of the pastry 1/8 inch thick on floured surface. Line bottom and side of 9 inch springform pan with pastry. Layer turkey mixture and chicken strips 1/3 at a time in pan, ending with turkey mixture. Roll remaining pastry into a circle on floured surface. Fit over pie, sealing edge and cutting vents. Roll pastry scraps; cut into decorative pieces. Brush crust with egg yolk. Decorate with cutouts; brush with egg yolk. Bake at 325 degrees for 1 3/4 to 2 hours. Cover edge with foil if needed to keep pastry from browning too quickly. Cool on wire rack. Serve with Semillon Wine Sauce.

Yields 6 to 8 servings.


Semillon Wine Sauce

We think our Semillon Wine Sauce is good enough to be served on other delicious dishes.
Yields 1 1/2 to 2 cups.

2 Tbs. Semillon wine
2 egg yolks
1 Tbs. grainy mustard
1 clove garlic, minced
1 Tbs. chopped fresh parsley
1 Tbs. chopped fresh dill
1/4 tsp. salt
1/8 tsp. white pepper
1/2 C extra-virgin olive oil
1/2 C canola oil

Combine wine, egg yolks, mustard, garlic, dill, parsley, salt and pepper in food processor or blender container. Process until finely chopped and well blended. Add oils gradually with food processor running, allowing the sauce to thicken as oils are added. Add more wine if sauce is too thick.

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