Ingredients

• 1 cup Buckwheat flour
• 1 cup All-purpose flour
• 1/2 cup Cold butter, cubed
• 1/2 teaspoon Salt
• 1/4 cup (or more as needed) Ice water
• 1 tablespoon Vegetable oil
• 500 g Ground bison
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Cremini mushrooms, sliced
• 1/2 cup Dry red wine
• 1/2 cup Beef broth
• 1 teaspoon Fresh thyme, chopped
• 1 Bay leaf
• 1/2 cup Dried or fresh cranberries
• 3 cups Fresh spinach
• 1 tablespoon Maple syrup
• 1 Egg, beaten
• to taste Freshly ground black pepper

Instructions

1. 1

   For the crust: In a large bowl, combine buckwheat and all-purpose flours with salt. Cut in the cold butter with a pastry blender or your fingers until crumbly. Add ice water, one tablespoon at a time, mixing until the dough comes together. Divide in half, form into two discs, wrap, and refrigerate for at least 30 minutes.

2. 2

   For the filling: Heat oil in a large skillet over medium-high heat. Add ground bison and cook, breaking it up, until browned. Drain excess fat.

3. 3

   Add onion and garlic to the skillet and cook for 3-4 minutes until softened. Stir in mushrooms and cook for another 5 minutes. Season with salt and pepper.

4. 4

   Deglaze with red wine, scraping up any browned bits, and reduce by half. Add beef broth, thyme, bay leaf, and maple syrup. Bring to a simmer, then reduce heat and let it gently cook for 10 minutes.

5. 5

   Remove the bay leaf. Stir in cranberries and fresh spinach. Cook until spinach is wilted. Let cool slightly.

6. 6

   Preheat oven to 190°C (375°F). On a lightly floured surface, roll out one disc of dough and carefully line a 9-inch pie plate. Pour the bison filling into the crust.

7. 7

   Roll out the second disc of dough and place it over the filling. Trim excess dough, then crimp the edges to seal. Make a few slits on top of the crust to allow steam to escape. Brush the top with the beaten egg.

8. 8

   Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly. Let rest for 10 minutes before serving.