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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Lean Ground Bison
340 g
Puff Pastry
(Contains Gluten, Soy)
113 g
Mirepoix
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
Thyme
28 g
Seed Blend
Not included in your delivery
0.38 tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
Return the same pan to medium-high. Add 1 tbsp (2 tbsp) butter, then mirepoix. 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.
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.
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.
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.
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.
