Traditional Pasties

Traditional Pasties
3.2 from 5 ratings
Recipe Courtesy of Traeger Wood Fire Grills'These portable pies are originally Cornish, but have since been adopted as a hearty breakfast snakc or pub fare — if you’re feeling daring — gravy for dipping.
  • 1 pound roast beef, cubed and browned
  • 3 to 4 potatoes, cooked and cut into 1/2-inch cubes
  • 1 piecrust, store bought
  • 2 cup beef gravy
  • salt and pepper, to taste
  • 1 tablespoon butter, melted
  • milk, for brushing
  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 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.
  4. Remove from the Traeger, brush with butter, and serve with gravy. Enjoy!