Buffie Wellies

Directions

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   Prepare the bison:
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   1.
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   Salt and pepper the meat.
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   2.
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   Heat skillet over high heat until hot.
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   3.
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   Add olive oil.
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   4.
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   Sear bison in skillet, tossing continuously to make sure you sear all sides.
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    Cook just until browned on the outside.
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    The inside will still be very rare.
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    5.
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    Remove from heat and allow to cool to room temperature and then refrigerate until cold.
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    Prepare the duxelles:
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    1.
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    Melt butter in a skillet over low heat.
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    2.
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    Sweat shallots until translucent.
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    3.
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    Add mushrooms and cook for two to three minutes.
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    4.
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    Season with salt, pepper, and oregano.
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    5.
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    When mushrooms begin to release their own liquid, add the wine or port.
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    6.
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    Continue to cook until liquid has almost evaporated.
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    7.
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    Transfer mixture to the food processor and pulse until a smooth paste consistency.
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    8.
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    Allow to cool to room temperature and then refrigerate until cold.
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    Assemble:
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    1.
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    Thaw puff pastry.
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    It is important when working with puff pastry to keep it as cool as possible.
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    Also, make sure you handle it gingerly.
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    2.
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    Use a very sharp knife to cut dough into 36 pieces, approximately 1 inch by 2 inches.
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    Keep the dough you are not working with in the refrigerator.
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    3.
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    For each piece, roll or press dough into a slightly larger rectangle.
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    4.
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    Place 1/2 to 3/4 teaspoon of the duxelles on top of a single piece of buffalo.
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    5.
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    Place the duxelles topped buffalo on one end of the dough.
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    Wrap remaining dough overtop.
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    6.
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    Crimp the three open sides with a fork.
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    7.
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    Place on a cookie sheet.
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    8.
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    Bake for 15-20 minutes in a pre-heated 425 degree (F) oven.
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    Buffie wellies are done when they are browned all over.
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    Notes:
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    It is possible to make buffie wellies ahead and freeze them.
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    Thaw thoroughly before baking.
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    When we attempted to keep assembled wellies in the fridge overnight before baking, the pastry was less puffy and browned unevenly.