Priddy Oggie
A hearty Somerset pasty filled with tender pork fillet, potato, and sharp mature Cheddar, all wrapped in a savoury cheese pastry.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 650 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Mixing bowl
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 650 kcal
- fat
- 32 g
- carbs
- 56 g
- fibre
- 3 g
- protein
- 34 g
- calories
- 650 kcal
Instructions
- 1
Rub the butter into the flour and half the salt until the mixture resembles fine breadcrumbs.
- 2
Stir in 75g of grated Cheddar, then add cold water gradually until a firm dough forms.
- 3
Wrap the pastry dough in greaseproof paper and chill in the fridge for 30 minutes.
- 4
Preheat your fan oven to 180°C and line a large baking tray with greaseproof paper.
- 5
Mix the diced pork fillet, potato, onion, remaining Cheddar, sage, remaining salt, and black pepper together in a bowl.
- 6
Divide the chilled pastry into four equal portions on a lightly floured surface.
- 7
Roll each portion into a circle roughly 20cm wide and 4mm thick.
- 8
Divide the filling evenly onto one half of each pastry circle, leaving a 2cm border.
- 9
Brush the pastry edges with beaten egg, fold over to enclose the filling, and crimp (pinch and fold) firmly.
- 10
Place the pasties on the baking tray, cut a small steam vent in each top, and brush all over with beaten egg.
- 11
Bake on the middle shelf for 45 minutes until the pastry is deeply golden and crisp.
- 12
Rest the pasties on the tray for 10 minutes before serving hot or warm.
Chef's tips
Dice the pork fillet and potato into small 5mm cubes so they cook through at the same rate as the pastry. Keep the butter cold when making the dough to ensure a flaky, crisp crust.
Ingredient substitutions
- pork fillet → pork loin steaks, trimmed of all fat
- fresh sage → 1 tsp dried sage or chopped fresh thyme
Storage
Store cooled pasties in an airtight container in the fridge for up to 3 days.
Reheating
Reheat on a baking tray in a fan oven at 170°C for 15 to 20 minutes until piping hot.
Common mistakes to avoid
- •Dicing the potatoes too large, which leaves them hard and undercooked inside the pasty.
- •Overworking the pastry dough, resulting in a tough and dense crust rather than a tender crumb.
- •Failing to seal the edges tightly, which allows melting Cheddar to leak out onto the tray.
Serving suggestions
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