Irish Pasties
By Traeger Kitchen
These portable pies are originally Cornish, but have since been adopted as traditional Irish pub fare, usually served with crisps (Irish for Fries) and—if you’re feeling daring—gravy for dipping.
Prep Time
30 Min
Cook Time
20 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | Roast Beef, cubed & browned |
| 4 Whole | Potatoes, cooked & cut into 1/2" cubes |
| To Taste | salt and pepper |
| 1 | Piecrust |
| As Needed | milk |
| 2 Cup | beef gravy |
Steps
1
When ready to cook, start the Traeger grill on smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 425 degrees Fahrenheit (220 C) and preheat with the lid closed, for 10-15 minutes.
2
Mix the beef, potatoes, salt, and pepper in a large mixing bowl. Unroll the piecrust, and cut in half. Put a good amount of filling in each half, fold over, and seal shut. Brush with a little milk.
3
Place on a greased basking sheet, and poke a few holes in the top of each pasty. Bake for 16-20 minutes, or until the crust is golden brown.
425 ˚F / 218 ˚C
00:20
4
Remove from the Traeger, brush with butter, and serve with gravy. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.