Preheat oven to 350°F (180°C). Pour hot water over raisins to cover and let soak for 10 minutes. Drain. Set aside.
Brown onions and pine nuts in oil over medium heat. When the liquid evaporates, add the bison and cook while stirring 4-6 minutes.
Fold in raisins, chilli, paprika, cumin, salt and pepper to taste. Mix well. Set aside.
Roll the pastry to 3 mm thickness. Cut 20 circles 3 in. (7.5 cm) in diameter.
Place a small amount of stuffing in the centre of each pastry. Top with a slice of egg and some olives. Wet the edges of the pastry and fold pastry in a half moon shape, press the edges well. Brush the turnovers with the beaten egg. Place in the oven for about 15 minutes. Serve hot.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
Real roasted flavour.
Caramel and roasted malt flavours highlight the bitter hops bouquet of this medium-bodied beer.
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