Bison Pastry Pie
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Bison Pastry Pie

Bison Pastry Pie

with Balsamic-Dressed Grape Salad

Heart-warming steak pie is a beloved English classic, but we've given this version a Canadian twist with flavourful bison to create a rich filling with veggies and thyme. Cut into that crisp, golden top and tuck in!


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

Preparation Time40 minutes
Cooking Time


serving amount

250 g

Lean Ground Bison

340 g

Puff Pastry

(Contains Gluten, Soy)

113 g

Aromatics Blend

56 g

Arugula and Spinach Mix

2 tbsp

Tomato Sauce Base

1 tbsp

Beef Stock Powder

(Contains Soy, Sulphites)

56 g

Green Peas

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

85 g

Red Grapes

7 g


28 g

Seed Blend

Not included in your delivery

0.38 tsp


¼ tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp



Nutrition Values

/ per serving
Calories1280 kcal
Fat80 g
Saturated Fat36 g
Carbohydrate97 g
Sugar22 g
Dietary Fiber8 g
Protein40 g
Cholesterol120 mg
Sodium1740 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
Measuring Cups
Silicone Brush
8x8" Baking Dish
Large Bowl



Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 1 tbsp (2 tbsp) butter to a large non-stick pan. Melt over medium-high heat.While butter melts, strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.Transfer melted butter to a small bowl. Set aside.

Start filling

Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then aromatics blend. Season with salt and pepper. Cook, stirring occasionally, until veggies soften slightly, 2-3 min.Add half the thyme. Cook, stirring often, until fragrant, 30 sec.

Finish filling

Add bison to the pan with veggies. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Season with pepper. Add tomato sauce base, stock powder, flour, 1 tsp (2 tsp) vinegar and 1/4 tsp (1/2 tsp) sugar. Cook, stirring constantly, until mixture is coated, 1 min.Stir in peas and 3/4 cup (1 1/2 cups) water. Bring to a simmer.Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Assemble pie

Transfer bison filling to an 8x8-inch baking dish (same for 4 ppl).Unroll puff pastry and discard the wax paper. (TIP: If pastry is too sticky, rub a little oil on your hands.)Lay puff pastry over top of filling, then crimp edges of puff pastry to the side of baking dish.Brush pastry top with melted butter, then sprinkle remaining thyme and a pinch of salt over top.Using a knife, make three small slits into top of pastry.

Bake pie and make vinaigrette

Place dish on a baking sheet. Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden-brown and flaky, 20-25 min.Meanwhile, halve grapes.Add remaining vinegar, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Finish and serve

Allow pie to cool for 3-5 min before serving. Meanwhile, add grapes and arugula and spinach mix to the bowl with vinaigrette, then toss to combine. Sprinkle seed blend over salad.Divide pie between plates. Serve salad alongside.

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