Due to the nature of puff pastry, please follow these guidelines: Store in the freezer. Thaw in the refrigerator for 8-12 hours before use.Before starting, preheat the oven to 425°F.Wash and dry all produce. Add 1 tbsp (2 tbsp) butter to a large non-stick pan. Melt over medium-high heat.While butter melts, strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.Transfer melted butter to a small bowl. Set aside.

Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then aromatics blend. Season with salt and pepper. Cook, stirring occasionally, until veggies soften slightly, 2-3 min.Add half the thyme. Cook, stirring often, until fragrant, 30 sec.

Add bison to the pan with veggies. Cook, breaking up bison into smaller pieces, until no pink remains, 4-5 min.\*\* Season with pepper. Add tomato sauce base, stock powder, flour, 1 tsp (2 tsp) vinegar and 1/4 tsp (1/2 tsp) sugar. Cook, stirring constantly, until mixture is coated, 1 min.Stir in peas and 3/4 cup (1 1/2 cups) water. Bring to a simmer.Once simmering, cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

Transfer bison filling to an 8x8-inch baking dish (same for 4 ppl).Unroll puff pastry and discard the wax paper. (TIP: If pastry is too sticky, rub a little oil on your hands.)Lay puff pastry over top of filling, then crimp edges of puff pastry to the side of baking dish.Brush pastry top with melted butter, then sprinkle remaining thyme and a pinch of salt over top.Using a knife, make three small slits into top of pastry.

Place dish on a baking sheet. Bake in the middle of the oven, rotating the dish halfway through, until pastry is golden-brown and flaky, 20-25 min.Meanwhile, halve grapes.Add remaining vinegar, 1/8 tsp (1/4 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Allow pie to cool for 3-5 min before serving. Meanwhile, add grapes and arugula and spinach mix to the bowl with vinaigrette, then toss to combine. Sprinkle seed blend over salad.Divide pie between plates. Serve salad alongside.