Bison & Brie Mini Pies

Directions

​Preheat the oven to 400°F (200°C)and lightly spray three mini muffin pans

Dough:

1. In a food processor blend flour, salt and butter and combine until it looks like little peas
2. Add in the water and blend just until it looks like it is sticking
3. Take the dough out of the food processor and combine it by hand until well-blended
4. Roll out the dough on a lightly floured surface until about 1/8inch thick
5. Cut into 36-inch circles (or the size of your muffin pans)
6. Press each circle until the dough covers all the way up each side of the muffin tin to form little dough bowls

​Filling:

1. Mix all the listed ingredients together in a bowl
2. With a 1 oz scoop, place the mixture into the centre of each dough bowl
3. Place the mini muffin pans onto a sheet pan (in case the cheese bubbles over)
4. Bake at 400°F (200°C) for 16-18 minutes, remove from oven and allow to cool
5. When cool, loosen with a spoon and top with caramelized onions.

​​Caramelized Onions: ​

1. In a heated pan add canola oil, then onions and cook until the onions start to brown.
2. Add the roasted garlic and Chinook Honey, being careful not to burn the onions.
3. When the onions are dark golden brown, add the Village Blacksmith Ale and turn up the heat to high; once at a boil, turn down to simmer.
4. Allow the mixture to reduce until the liquid is almost gone.
5. Remove from heat and use on top of each mini pie.