Bison Pastry Pie
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Bison Pastry Pie

Bison Pastry Pie

with Balsamic Grape Salad

Heart-warming meat pies are beloved nationwide, but we think this might be one of the best. Cut into that buttery, flaky crust and tuck in!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time


serving amount

250 g

Lean Ground Bison

340 g

Puff Pastry

(Contains Gluten, Soy)

113 g


56 g

Arugula and Spinach Mix

2 tbsp

Tomato Sauce Base

2 unit

Beef Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

56 g

Green Peas

1 unit

Garlic, cloves

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

85 g

Red Grapes

7 g


Not included in your delivery

0.13 tsp


½ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp



Nutrition Values

Calories1290 kcal
Fat83 g
Saturated Fat36 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber8 g
Protein37 g
Cholesterol120 mg
Sodium1770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Small Bowl
Measuring Spoons
Medium Bowl
Measuring Cups
Baking Sheet
Silicone Brush
8x8" Baking Dish
Large Bowl



Before starting, preheat the oven to 425°F. Wash and dry all produce. Melt 1 tbsp butter (dbl for 4 ppl) in a large non-stick pan over low heat. Meanwhile, strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop. When butter is melted, transfer to a small bowl. Peel, then mince or grate garlic.

Start filling

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mirepoix. Season with salt and pepper. Cook, stirring occasionally, until veggies soften slightly, 2-3 min. Add garlic, peas and half the thyme. Cook, stirring often, until fragrant, 1 min. Transfer veggies to a medium bowl.

Finish filling

Heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then bison. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Stir in tomato sauce base and 1/2 tsp vinegar (dbl for 4 ppl). Sprinkle flour over top. Cook, stirring constantly, until combined, 1 min. Add veggies from the medium bowl, broth concentrates and 3/4 cup water (dbl for 4 ppl). Bring to a simmer. Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Assemble and bake pie

Transfer bison filling to an 8x8-inch baking dish (9x13 for 4 ppl). Unroll puff pastry and discard the wax paper. Lay puff pastry over top of filling, then crimp pastry edges to the sides of the baking dish. Brush top of pastry with melted butter, then sprinkle 1/4 tsp salt (dbl for 4 ppl) and remaining thyme over top. Using a knife, make 3 small slits into top of pastry (6 slits for 4 ppl). Place dish on an unlined baking sheet. Bake in the middle of the oven, rotating dish halfway through, until pastry is golden-brown and flaky, 20-25 min.

Make salad

While pie bakes, halve grapes. Add remaining vinegar, 1/8 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. When pie is almost done, add grapes and arugula and spinach mix to the bowl, then toss to combine.

Finish and serve

Allow pie to rest for 3-5 min. Divide pie between plates. Serve salad alongside.