Tourtière-Inspired Bacon Bison Pie
with Spiced Tomato Chutney
Following in the tradition of the classic French-Canadian dish, this meat pie is flavoured with warming cinnamon, cloves and nutmeg. These spices are not only delicious, they'll have your whole house smelling fantastic!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Lean Ground Bison
Pumpkin Pie Spice Mix
(Contains Gluten, Soy)
Smoked Paprika-Garlic Blend
Not included in your delivery
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. Meanwhile, 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, 1/4 tsp salt and 1/4 tsp pepper (dbl all for 4 ppl) and 1/2 tsp Pumpkin Pie Spice Mix over bison and bacon. (NOTE: Reference spice guide.) Cook, stirring often, until fragrant, 1 min. Remove the pan from heat.
Add smashed potatoes to the pan with bison and bacon, then stir to combine. Transfer bison filling to an 8x8-inch baking dish. Unroll puff pastry and discard the wax paper. Lay pastry over top of bison-potato filling, then press pastry edges the side of the baking dish. Brush pastry top with melted butter, then sprinkle with 1/8 tsp salt (dbl for 4 ppl). Using a knife, make 3 small slits in pastry top (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 removed from 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.