CategoryDifficultyBeginner

Like the Cornish pasty evolved for tin miners, who, unable to return to the surface at lunchtime had a hearty, easy to hold and eat, lunch, the Oggie was born from the same premise.

Welsh Oggie

Yields2 Servings
Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

For the Pastry:
 200 g Flour
 1 Pinch salt
 55 g Butter
 55 g Lard
 2 tbsp Water (cold)
For the Filling:
 26 g Butter
 25 g Leeks (sliced)
 200 g Potatoes (cut into large chunks)
 200 g Lamb (cut into small cubes)
 1 Egg (lightly beaten)
 Salt to taste pepper to taste

1

Pre-heat oven to 220 C/ 425 F Gas 7.

2

Place the flour, butter , lard and salt into a food processor. Mix on a pulse setting until the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in clingfilm or plastic wrap and rest the pastry for 30 minutes.

3

Meanwhile, melt the butter in a saucepan, add the leeks and cook on a low heat for 5 minutes.

4

Add the potato chunks to the pan and cook for another 5 minutes.

5

Add the lamb pieces and brown all over, cook for two minutes, cover with a lid and cook over a low heat for 6 minutes. Season the contents of the pan with salt and pepper and leave to one side to cool.

6

Divide the pastry into 2 and roll each piece into rounds approx 22cm. Brush the rounds with beaten egg.

7

Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little more beaten egg.

8

Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

9

Place the pasties on a greased baking sheet and bake for 15 minutes, then reduce the heat to 180 °C and cook for a further 30 until the Oggie is golden brown.

10

Serve hot or cold. Delicious with pickled onions, tomatoes and chutney, or if hot, with a little warm gravy and peas.

Ingredients

For the Pastry:
 200 g Flour
 1 Pinch salt
 55 g Butter
 55 g Lard
 2 tbsp Water (cold)
For the Filling:
 26 g Butter
 25 g Leeks (sliced)
 200 g Potatoes (cut into large chunks)
 200 g Lamb (cut into small cubes)
 1 Egg (lightly beaten)
 Salt to taste pepper to taste

Directions

1

Pre-heat oven to 220 C/ 425 F Gas 7.

2

Place the flour, butter , lard and salt into a food processor. Mix on a pulse setting until the mixture resembles breadcrumbs, add the water, slowly, through the funnel until the dough comes together in a ball. Wrap in clingfilm or plastic wrap and rest the pastry for 30 minutes.

3

Meanwhile, melt the butter in a saucepan, add the leeks and cook on a low heat for 5 minutes.

4

Add the potato chunks to the pan and cook for another 5 minutes.

5

Add the lamb pieces and brown all over, cook for two minutes, cover with a lid and cook over a low heat for 6 minutes. Season the contents of the pan with salt and pepper and leave to one side to cool.

6

Divide the pastry into 2 and roll each piece into rounds approx 22cm. Brush the rounds with beaten egg.

7

Divide the meat mixture between each pastry circle and place to one side of the circle. Brush the edges with a little more beaten egg.

8

Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

9

Place the pasties on a greased baking sheet and bake for 15 minutes, then reduce the heat to 180 °C and cook for a further 30 until the Oggie is golden brown.

10

Serve hot or cold. Delicious with pickled onions, tomatoes and chutney, or if hot, with a little warm gravy and peas.

Giant Welsh Oggie