1 lb ground/mince bison
1 large shallot, chopped
3 large garlic cloves, chopped
1 cup sharp aged cheddar, grated
Handful fresh parsley, chopped
Sea salt and black pepper
2 tablespoons extra virgin olive oil
24 (4") puff pastry rounds
In a large deep side frying pan, add extra virgin olive oil. Add onions and garlic, saute until soft. Add Bison, stirring occasionally until browned. Mix in parsley. Season with sea salt and black pepper. Set aside to cool.
Preheat oven to 375 F.
In a prepared 12 cup muffin pan.
Line the bottom of the muffin cups with the 4" round and up the sides. Fill with the meat filling and sprinkle some cheese on top. Press the 4" round on top, pinching the edges together to seal. Poke a hole in the center of each pie. Brush with milk. Bake for 30 to 50 minutes or until puffed and golden brown.
