This play on Cornish pasties are another great use for ground meat, and make a simple make ahead supper when served with a family green salad. These delicious pastries also travel well, so they make a great packed lunch and reheat delightfully.
Makes 8 turnovers
2 recipes of double crust pie dough
1 large carrot, sliced
1 medium onion, finely chopped
12 ounces button mushroom, sliced
1 bunch scallions, finely chopped
4 cloves garlic, diced
1 1/2 pounds ground moose meat
1 can bud light
3 tablespoons chopped fresh basil
1 teaspoon dried oregano
1 teaspoon hot Hungarian paprika
Salt and pepper, to taste
3 tablespoons flour
1 egg, beaten
1. Adjust oven rack to middle position and preheat to 400 degrees. Divide each recipe of pastry into 4 portions (a total of 8 pieces) and roll each segment flat. Set aside and keep cool.
2. In a large skillet melt butter and cook garlic until golden, then add carrot, onion, mushrooms, and half the bunch of scallions and cook until just beginning to soften, about 7 minutes. Add meat, and cook until mostly brown (a bit of red colour left is alright) then add beer, basil, oregano and paprika and bring to a simmer. Cook until the liquid has reduced to the level of the meat. Whisk together flour with 1/4 cup of water until there are no lumps and whisk into the filling and return to a simmer. Season to taste with salt and pepper then cool completely.
2. Once filling has cooled divide it evenly onto one half of each pastry, brush edges with egg mixture and fold pastry over itself and seal the edges together with a fork and trim excess. Coat pastries evenly with egg mixture and cut three ½ inch slits in the top.
3. Bake until crust is fully cooked and golden, about 35 minutes.
Inspired by a more traditional dumpling, these cabbage rolls are seasoned with soy, ginger and chili paste then grilled to add a bit of smokey sweetness. Serve these cabbage rolls with simply steamed rice, or lightly stir fried rice noodles.
*Originally published in the Boston Globe
1 1/2 pounds ground bison
1 bunch green onions, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon soy sauce
1/2 teaspoons fish sauce
1 tablespoon grated fresh ginger
1 teaspoon chili paste
Salt, to taste
1 green cabbage
1 tablespoons toasted sesame oil
1 tablespoons vegetable oil
Toasted sesame seeds, to garnish
1. In a large bowl combine ground bison, half the sliced green onions, garlic, soy sauce, fish sauce, ginger and chili paste then season to taste with salt.
2. Remove large leaves from the outside of the cabbage then remove stems dividing each leaf in half. Place a golf ball sized amount of meat mixture at one end of each divided cabbage leaf then roll cabbage around the meat. Skewer each cabbage roll using double metal skewers or two soaked bamboo skewers. Repeat until all the meat has been used.
3. Mix together sesame oil and vegetable oil and brush the cabbage rolls. Preheat grill to high, then grill the cabbage rolls for 5-7 minutes. Flip and cook for an additional 5-7 minutes, the cabbage should be just starting to char and brown and the meat should be fully cooked. Let sit for 10 minutes before carefully remove skewers, then garnish with remaining sliced green onions and sesame seeds.