HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTourtière Inspired Bacon And Bison Pie
Tourtière-Inspired Bacon and Bison Pie

Tourtière-Inspired Bacon and Bison Pie

with Spiced Tomato Chutney

Bison Special
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Following in the tradition of the classic French-Canadian dish, this meat pie is flavoured with cinnamon, cloves and nutmeg. Not only are these warming spices delicious, they'll have your whole house smelling fantastic in no time!


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

Preparation Time45 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Lean Ground Bison

100 g

Bacon Strips

300 g

Yellow Potato

½ tsp

Pumpkin Pie Spice Mix

113 g

Red Onion

340 g

Puff Pastry

(ContainsGluten, Soy)

56 g

Spring Mix

1 unit

Gala Apple

2 tbsp

Balsamic Glaze


160 g

Roma Tomato

½ tbsp

Smoked Paprika-Garlic Blend


Not included in your delivery

0.63 tsp


0.38 tsp


3 tbsp

Unsalted Butter*


1.5 tbsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1630 kcal
Fat101 g
Saturated Fat45 g
Carbohydrate124 g
Sugar19 g
Dietary Fiber10 g
Protein45 g
Cholesterol161 mg
Sodium1790 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Baking Sheet
Silicone Brush
8x8" Baking Dish
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce. Pumpkin Pie Spice Mix Guide for Step 2 (dbl for 4 ppl): 1/2 tsp mild, 3/4 tsp medium and 1 tsp warmly spiced! Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Roughly mash 2 tbsp butter (dbl for 4 ppl) into potatoes until slightly mashed. (TIP: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. While potatoes cook, peel, then cut onion into 1/4-inch pieces. Cut bacon into 1/4-inch pieces.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Transfer melted butter to a small bowl, then set aside. Add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then half the onions. Cook, stirring occasionally, until onions soften slightly, 1-2 min. Add bison and bacon. Cook, breaking up bison into smaller pieces, until no pink remains in bison and bacon starts to crisp, 4-5 min.** Carefully drain and discard excess fat. Sprinkle 1/2 tsp Smoked Paprika-Garlic Blend, 1/2 tsp Pumpkin Pie Spice, 1/4 tsp salt and 1/4 tsp pepper (dbl all for 4 ppl) over bison and bacon. Cook, stirring often, until fragrant, 1 min. (NOTE: Reference spice guide.)Remove the pan from heat.


Add smashed potatoes to the pan with bison and bacon, then stir to combine. Transfer bison-potato filling to an 8x8-inch baking dish. Unroll puff pastry and discard wax paper. Lay pastry over top of bison-potato filling, then press pastry edges onto the sides of the baking dish. Brush top of pastry with melted butter, then sprinkle with 1/8 tsp salt (dbl for 4 ppl). Using a knife, make 3 small slits in top of pastry (6 slits for 4 ppl). Place the dish on an unlined 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, cut tomatoes into 1/4-inch pieces.


Heat another medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomatoes, 1 tsp Smoked Paprika-Garlic Blend, 1/4 tsp sugar (dbl both for 4 ppl) and half the balsamic glaze. Cook, stirring often, until tomatoes break down and chutney thickens, 6-8 min. Season with salt and pepper, to taste. (TIP: Mash tomatoes slightly with a fork to help them break down.)


Meanwhile, core, then cut apple into 1/8-inch slices. Add remaining balsamic glaze and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. When pie is out of the oven, add spring mix and apples to the bowl with vinaigrette, then toss to combine.


Allow pie to rest for 3-5 min before serving. Divide pie and salad between plates. Serve tomato chutney alongside.