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Irish Pasties

30

20

Hickory

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.

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  • 1 Pound Roast Beef, cubed & browned

  • 4 Whole Potatoes, cooked & cut into 1/2" cubes

  • salt and pepper

  • 1 Piecrust

  • milk

  • 2 Cup beef gravy

  • 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.

    • 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

  • 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

  • 4

    Remove from the Traeger, brush with butter, and serve with gravy. Enjoy!

    • 2 Cup beef gravy

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