Giant Welsh Oggie Recipe
A hearty Welsh oggie, filled with lamb, leek, and potatoes, makes for a substantial lunch or dinner.
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Instructions
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Preheat oven to 425 F (220 C).
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Combine flour, butter, lard, and salt in a food processor until breadcrumbs form; slowly add water to create a dough ball, then wrap and rest for 30 minutes.
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Melt butter in a saucepan, cook leeks for 5 minutes, then add potatoes and cook for another 5 minutes.
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Introduce lamb to the pan, brown for 2 minutes, cover, and cook on low heat for 6 minutes, then season and cool.
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Divide pastry into two, roll each into a 22 cm round, and brush with beaten egg.
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Place half of the cooled meat mixture onto one side of each pastry round, brush edges with egg, then fold and crimp to seal.
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Brush the pasties with remaining egg, place on a greased baking sheet, and bake for 15 minutes.
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Reduce oven temperature to 180 C and continue baking for 30 minutes until golden brown.