Bison Hand Pie

I normally do not go into a long rigmarole before jumping into a recipe because most of us just scroll right to the ingredients and method BUT in this case, using the phyllo and constructing the hand pies requires a bit of information before jumping in...so, apologies.

But I need to mention the wonderful Hackmatack Farm in Berwick, Maine. They raise Bison and Pigs in humane and sustainable ways. I highly recommend seeking them out. Bison is extraordinarily high in protein and cooks a bit different so research a bit about that!

Bison Hand Pies

These Bison Hand Pies quickly became a favorite here. While they are a bit more involved than some of my simpler recipes, they can be batch-cooked and frozen, making them perfect for future meals or snacks.

Before You Begin

Make sure you have everything ready before assembling the hand pies, including melted butter or oil. Both the Sweet Potato Mash and Bison Mix should be cool or at least not hot.

If you prefer to avoid dairy, use a neutral oil spray -we like avocado spray. Phyllo dough has no fat, so the butter or oil is essential for the layers to stick and achieve that signature flakiness.

You can prepare the Bison Mix and Sweet Potato Mash on one day and assemble the hand pies another day.

Tips for Phyllo Dough

• If frozen, thaw in the fridge overnight.

• Gluten-free puff pastry (like Schär) can be used instead.

• This recipe uses about 8 sheets of phyllo. Phyllo dries quickly, so pull only the sheets you need and cover them with a kitchen towel while you work.

• Cut sheets in half for two wide pieces, not skinny strips.

Sweet Potato Mash

• 2 sweet potatoes, peeled and steamed

• 2 tablespoons butter (or fat of choice)

• 1/8 cup coconut milk (or almond milk)

• Salt + pepper to taste (white pepper works great)

• 1/4 teaspoon garlic powder

• 1 tablespoon nutritional yeast

Hand Pie Ingredients

• 1–2 cups Bison Mix

• Sweet Potato Mash (see above)

• 6–8 tablespoons melted butter (or cooking spray)

• 1 ripe avocado, cubed

• 8 sheets phyllo dough (or gluten-free puff pastry)

Method

1. Prepare Sweet Potato Mash and Bison Mix and allow to cool. Set aside.

2. Preheat oven to 350°F (175°C).

3. On a clean, dry surface (or parchment/wax paper), lay one sheet of phyllo dough. Brush with melted butter or spray lightly with oil.

4. Layer a second sheet of phyllo on top and brush again. Repeat so you have three sheets layered and buttered.

5. Along the narrow edge, add a couple of spoonfuls of Bison Mix, about 2 inches from the bottom. Top with sweet potato mash and a few cubes of avocado.

6. Fold in the sides and roll up the mixture to seal. Add extra butter if needed to close the edges. Place on a parchment-lined baking sheet.

7. Repeat until all pies are assembled.

8. Bake for 15 minutes or until lightly golden and flaky.

9. Cool completely before freezing. To freeze, wrap individually in parchment and secure with a small piece of tape. Label for easy use.

To Reheat

• Oven: Preheat to 300°F and warm for 10–15 minutes (depending on thickness).

• Microwave: Safe for a quick reheat if you prefer.

Additional Notes

• Shape: You can form these as turnovers, pockets, or triangles—whatever works for you.

• Extra Uses: Check other recipes for creative ways to use leftover Bison Mix and Phyllo Dough.