Welsh Oggie
A hearty South Wales pasty packed with tender Welsh lamb, sweet leeks, potato, and swede, encased in golden, flaky shortcrust pastry.
- Prep
- 30 min
- Cook
- 50 min
- Total
- 80 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Baking tray
- •Mixing bowl
- •Rolling pin
- •Pastry brush
- •Greaseproof paper
- •Sharp knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 38 g
- carbs
- 56 g
- fibre
- 4 g
- protein
- 28 g
- calories
- 680 kcal
Instructions
- 1
Rub the butter and lard into the plain flour and half the salt until the mixture looks like fine breadcrumbs.
- 2
Pour in the chilled water gradually, gathering the dough together with your hands into a firm ball.
- 3
Wrap the pastry in greaseproof paper and chill in the fridge for thirty minutes.
- 4
Mix the diced lamb, potatoes, sliced leeks, and swede in a large bowl.
- 5
Season the filling generously with the remaining salt and coarse black pepper.
- 6
Preheat the oven to 200°C (180°C fan) and line a large baking tray with greaseproof paper.
- 7
Divide the chilled pastry into four equal portions and roll each into a round disc about half a centimetre thick.
- 8
Mound a quarter of the raw filling onto one half of each pastry circle.
- 9
Brush the edges with beaten egg, fold the pastry over, and crimp the seam tightly to seal.
- 10
Place onto the baking tray, brush the tops with egg wash, and cut a small slit in each pasty.
- 11
Bake for twenty minutes, then lower the heat to 180°C (160°C fan) and bake for thirty minutes until deep golden.
Chef's tips
Chop all vegetables and lamb into tiny, uniform cubes so they cook through at the same rate inside the pastry. Do not overwork the dough to keep the finished crust light and flaky.
Ingredient substitutions
- lard → vegetable shortening or additional cold unsalted butter
- Welsh lamb shoulder → diced beef skirt or minced beef
- swede → finely diced turnip or extra potato
Storage
Keep leftover baked oggies in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray at 180°C (160°C fan) for fifteen to twenty minutes until piping hot and crisp.
Common mistakes to avoid
- •Dicing the raw filling too coarsely, which leaves the root vegetables hard and uncooked.
- •Overfilling the pastry cases, causing the seams to burst and lose savoury juices during baking.
- •Forgetting to cut a steam vent in the top, resulting in soggy, bloated pastry.
Serving suggestions
Cooked Welsh Oggie?
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