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!
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
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
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.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 in 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 the edges. Crimp the edges with a fork or your fingers to seal.
Transfer pies to a parchment-lined baking sheet, placing them 1 inch apart. Using a knife, make 1 small slit in the top of each pastry. Bake in the middle of the oven, rotating sheet halfway through, until golden-brown, 20-24 min. (NOTE: For 4 ppl, repeat the same steps with the remaining puff pastry.)
When hand pies are done, add tomatoes, salad topping mix and spinach to the bowl with vinaigrette, then toss to combine.
Divide salad and meat pies between plates. Serve mango chutney sauce on the side for dipping.
