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.
Ingredients
250 g
Lean Ground Bison
56 g
Green Peas
1 unit(s)
Shallot
½ cup
Tikka Sauce
(Contains Milk)
340 g
Puff Pastry
(Contains Gluten, Soy)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
113 g
Baby Tomatoes
28 g
Salad Topping Mix
(Contains Soy)
56 g
Baby Spinach
4 tbsp
Mango Chutney
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
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 (2 tbsp) butter, 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.Add half the vinegar, 1 tsp (2 tsp) mango chutney and 1 tbsp (2 tbsp) oil 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 (4 tsp) water to a small bowl. Season with salt, then stir to combine. (NOTE: This is your mango chutney sauce.)
Remove puff pastry from the fridge. (NOTE: For 4 ppl, keep the other puff pastry in 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 edges. Crimp edges with a fork or your fingers to seal.
Transfer pies to a parchment-lined baking sheet, placing them 1 inch apart. (NOTE: For 4 ppl, repeat the same steps with the remaining puff pastry.)Using a knife, make 1 small slit in tops of pastry on each pie. Bake in the middle of the oven, rotating sheet halfway through, until golden-brown, 20-24 min.
When pies are done, add tomatoes, salad topping mix and spinach to the bowl with vinaigrette, then toss to combine.
Divide salad and samosa-inspired meat pies between plates. Serve mango chutney sauce on the side for dipping.
