These hand pies boast a harmonious blend of wild and familiar flavors, making them a delicious and satisfying treat. The marriage of bison and pork, along with the aromatic herbs, creates a culinary symphony that is sure to leave your taste buds craving more. Thank us later when you finish chewing.
- 2 saucepans
- Small bowl
Put a saucepan on to boil with water about ½ cup deep. Bring to a boil.
Preheat the oven to 425 degrees F.
Take the pie crusts out of the freezer to let them defrost slightly.
Place the potato into boiling water and cook until tender, about 5 minutes. Drain then mash.
In a separate saucepan, add the beef, pork, onion, and garlic and cook on medium heat until cooked through and evenly browned.
Turn the heat down to low then add the dry spices. Then add the mashed potato.
Fill half of the pie crusts with the meat mixture.
Place the second half of the pie crust on top, crimping the edges with the tip of a fork. Make sure to seal the edges.
Whisk 2 eggs and 1 tbsp of water together in a small bowl.
Prick the top crusts to allow for venting. Then bast with the egg wash.
Place on a sheet pan and put in the oven and bake for about 25 minutes, until the crusts are browned.