Welsh Oggies, the Food of Giants

Updated at: Wed, 16 Aug 2023 20:26:07 GMT

Step 1

Gather the .

Step 2

Preheat oven to 425 F / 220 C / Gas 7.

Step 3

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.

Step 4

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

Step 5

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

Step 6

Add the lamb pieces and brown all over, cook for 2 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.

Step 7

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

Step 8

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.

Step 9

Fold the circle in half over the filling so the 2 edges meet. Crimp the 2 edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.

Step 10

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.

Step 11

Notes The pastry for the oggie can also be made my hand by placing the into a large mixing bowl and rubbing the fat and flour between the fingers to create a breadcrumb-like mixture. Add water as above and proceed with the recipe.

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