Bison Taco Hand Pies with Cilantro Cream

What we would call a savory pop tart - perfect for kids or adults alike.

Photography By Heather Schrock | September 19, 2017

Ingredients

Tacos
  • 1 pound ground bison
  • ¼ cup water
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • All Butter Pie Crust
  • 2 cups Cotija cheese
  • Cilantro Cream
All Butter Pie Crust
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 stick (4 ounces) unsalted farmstead butter, chilled, diced into 1-inch cubes and chilled again
  • 4–5 tablespoons water, chilled in fridge
Cilantro Cream
  • 1 cup fresh cilantro
  • ½ fresh lime, squeezed
  • ¼ cup whole-fat yogurt
  • 2 tablespoon heavy cream
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper to taste

Instructions

Taco Assembly

Preheat oven to 400°F.

Line baking sheet with parchment paper and set aside.

In a sauté pan, cook ground bison. Drain grease from pan. Add water and seasoning ingredients. Cook 5 minutes. Set aside.

Make all-butter pie crust and cut pie crust into 2- by 3-inch rectangles. Place spoonful of bison in center of a rectangle. Top with cheese. Place a second rectangle on top. Brush crust with water, pinch together to seal.
Cook for 10–12 minutes, or until golden brown. Top with cilantro cream.

All-Butter Pie Crust Assembly: by Edible Seattle

Blend flour and salt in a medium mixing bowl. Sprinkle chilled butter cubes into flour and press into the dry ingredients with fingertips, blending together until the mixture looks like fresh breadcrumbs or damp sand. Ideally, no lumps of butter any bigger than a pea will remain, nor will you have any dry flour lurking in the bottom of the bowl.

Add cold water 1 tablespoon at a time, blending gently with a large fork, until dough forms into a ball. Roll crust out to about ⅛ inch thick.

Cilantro Cream

Combine all ingredients in food processor. Blend until smooth. Keeps in refrigerator up to 3 days.

 

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Ingredients

Tacos
  • 1 pound ground bison
  • ¼ cup water
  • 1 teaspoon chili powder
  • ¼ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • All Butter Pie Crust
  • 2 cups Cotija cheese
  • Cilantro Cream
All Butter Pie Crust
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • 1 stick (4 ounces) unsalted farmstead butter, chilled, diced into 1-inch cubes and chilled again
  • 4–5 tablespoons water, chilled in fridge
Cilantro Cream
  • 1 cup fresh cilantro
  • ½ fresh lime, squeezed
  • ¼ cup whole-fat yogurt
  • 2 tablespoon heavy cream
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
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