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Samosa-Inspired Bison Meat Pies
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Samosa-Inspired Bison Meat Pies

Samosa-Inspired Bison Meat Pies

with Mango Chutney Sauce

Hand pies are not traditionally the quickest thing to make, but one bite into that flaky crust and savoury meat-filled center will make it all worth it! The sweet and tangy mango chutney sauce is the perfect dipping companion!


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

Preparation Time45 minutes


serving amount

250 g

Lean Ground Bison

56 g

Green Peas

50 g


½ cup

Tikka Sauce

(Contains Milk)

340 g

Puff Pastry

(Contains Gluten, Soy)

1 tbsp

White Wine Vinegar

(Contains Sulphites)

113 g

Baby Tomatoes

66 g

Mini Cucumber

56 g

Baby Spinach

4 tbsp

Mango Chutney

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1280 kcal
Fat73 g
Saturated Fat32 g
Carbohydrate114 g
Sugar37 g
Dietary Fiber8 g
Protein38 g
Cholesterol105 mg
Sodium1780 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
Measuring Spoons
Large Bowl
Small Bowl
Baking Sheet
Parchment Paper


Cook bison filling

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.Keep puff pastry in the fridge until step 3. Heat a large non-stick pan over medium-high heat.Meanwhile, peel, then cut shallot into 1/4-inch pieces.When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add bison and shallots. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.** Add peas and tikka sauce. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.Spread filling on a plate. Set aside in the fridge to cool slightly.


Halve tomatoes.Thinly slice cucumber into rounds.Add half the vinegar, 1 tsp mango chutney and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your vinaigrette.)Combine remaining mango chutney, remaining vinegar and 2 tsp water (dbl for 4 ppl) to a small bowl. Season with salt, then stir to combine. (NOTE: This is your mango chutney sauce.)

Assemble pies

Remove puff pastry from the fridge. Unroll puff pastry, discarding the wax paper. (TIP: If puff pastry is too sticky to work with, rub your hands with a little oil.)Diagonally cut pastry into quarters to create 4 triangles.Divide filling over half of each pastry triangle, leaving a 1/2-inch border.Working with one pastry triangle at a time, fold pastry over filling to line up the edges. Crimp the edges with a fork or your fingers to seal.

Bake pies

Transfer pies to a parchment-lined baking sheet, placing them 1 inch apart. Using a knife, make 1 small slit in the top of pastry. Bake in the middle of the oven, rotating sheet halfway through, until golden-brown, 20-24 min.

Finish salad

When hand pies are done, add tomatoes, cucumbers and spinach to the bowl with vinaigrette, then toss to combine.

Finish and serve

Divide salad and meat pies between plates. Serve mango chutney sauce on the side for dipping.

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