Mini Bison Pies

Directions

• In a medium sized bowl, combine bison, bbq rub, egg, ketchup, Worcestershire, garlic, breadcrumbs and parsley. Mix until just combined, being careful not to over mix. Set aside.
• Roll out dough, and use a glass or cookie cutter to cut into 8-9 rounds. Place half the rounds on cookie sheet. Make 4-5 equal portions of the filling, and place over the rounds.
• Place the other half of the rounds on a cutting board, and use a Halloween (or any decorative design) cookie press to imprint a fun shape.
• Use a knife to cut air holes and lightly brush egg wash around filling.
• Position pressed rounds over top of the filling, and use egg wash to brush the tops, and a fork to press the edges together firmly.
• Place on a parchment lined baking sheet, and bake at 375˚in the oven or on the grill for 35-40 minutes until golden browned and the filling is bubbling.

More Chef Recipes

• Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
• Seventh Fire Burger – Chef Rich Francis
• Surf n’ Turf Bison Burger – Chef Ben Kelly
• Wild Spicin’ Bison Burger – Maddie & Kiki
• Grilled Bison Dressing – Maddie & Kiki
• Warm Bison Steak Salad – Claudio Aprile
• Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik