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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, apologies.

Of note about phyllo:

  • If phyllo frozen, pull out the night before and place in the fridge.

  • There is gluten free puff pastry made by Scharr that can be used in place.

  • We won't be using all of the phyllo for this recipe, we will need about 8 sheets. Since phyllo dries out quickly, it's worth pulling the 8 sheets and placing under a kitchen cloth and putting the pack back in the fridge. The phyllo should be cut in half to have two wide pieces (don't two make skinny strips).

  • Have everything ready before beginning to build the handpies including the melted butter. The Sweet Potato Mash and Bison mix should be cool (at least not hot).

  • If you do not want to use melted butter (or are concerned about dairy) then you can use an oil spray, we like this avocado spray. Phyllo dough has NO fat, so the butter (or oil) is essential to have it stick together and create that flakiness we are familiar with.

  • You can make the Bison Mix and Sweet Potato Mash one day, and construct the HandPies another day.

Sweet Potato Mash

2 Sweet Potatoes, peeled, cut steamed

2 TBS Butter (or fat of choice)

1/8 Cup Coconut Milk (or Almond)

To Taste Salt + Pepper (White pepper is great here)

1/4 TSP Garlic Powder

1 TBS Nutritious Yeast (Nooch)


1 - 2 Cups Bison 'Mix'

2 Sweet Potato Mash (see above)

1 Box Phyllo Dough (they make gluten free too)

6 - 8 TBS Butter, melted (or cooking spray)

1 Avocado, ripe and cubed


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

  2. Preheat oven to 350 degrees

  3. Working with the phyllo, place one sheet of phyllo on clean, dry surface. You can place on parchment paper, wax paper, clean counter.

  4. Butter (or oil) the piece with the melted butter and a brush

  5. Layer on a second piece of phyllo, repeat one more time so that there is a total of 3 sheet of phyllo buttered together.

  6. Working at the narrow edge, place a couple of spoonfuls of bison mix about 2 inches from the bottom, followed by the sweet potato and a few cubes of avocado.

  7. Fold in the sides and roll up the mix to the top, add butter if needed to ensure that it seals. Set aside on parchment paper until all are assembled.

  8. Place in over on parchment (or baking sheet), and cook for about 15 minutes or until lightly brown and flaky.

  9. Allow to cool completely before placing on a tray in the freezer. Once frozen you can wrap them individually in parchment using essentially the same method described here that was used to roll the handpie. Secure with a tiny piece of tape and label. :)


Preheat oven to 300 and warm through for 10 - 15 minutes (time depends on thickness).

Otherwise, you could zap it in the microwave.


  • You can form these however you like, some folks do more of a empanada style (like a turnover), some do the pocket, some do the triangle. It really isn't going to matter.

Be sure to check out other recipes to use up the Bison Mix and the Phyllo Dough.


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