Poutine Pie
Chips, cheese curds and thick beef gravy baked in a flaky pastry pie on the BBQ. Canadian poutine meets the Aussie pie, cooked over indirect heat.
Ingredients
- For the Base:
- 1 sheet shortcrust pastry (for the bottom)
- For the Top:
- 1 sheet puff pastry (for the golden, flaky lid)
- For the Filling:
- Hot chips (fresh or leftover): enough to fill the pie
- Cheese curds: 1–2 cups
- Thick beef gravy: 1½ cups
- Salt & pepper to taste
Method
Preheat Your BBQ: Set up your BBQ for indirect heat at 180°C (350°F) using Heat Beads® Lump Charcoal. Ensure even heat for consistent cooking.
Prepare the Pie Base: Line a BBQ-safe pie dish with the shortcrust pastry.
Layer the Filling: Fill the pastry with hot chips, scatter the cheese curds over the top, and pour the gravy evenly. Season lightly with salt and pepper. Avoid overfilling—aim for rich, saucy layers rather than a soupy mixture.
Add the Puff Pastry Lid: Place the puff pastry sheet over the filling and crimp the edges to seal. Brush lightly with egg wash for a golden finish.
Cook the Pie: Place the pie on the BBQ using indirect heat. Close the lid and cook for 35–45 minutes, or until the puff pastry is golden, puffed, and bubbling. Rotate if necessary for even browning.
Rest & Serve: Allow the pie to rest for 10–15 minutes before slicing. Serve with extra hot gravy on the side.
Best fuel for a kettle roast
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Based on Heat Beads® testing. Burn times vary with fuel, BBQ and weather.
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