The Cornish pasty may beknown and loved throughout Great Britain and has long been part of our culinary heritage but many other regions have their own version of this delicious treat.In Wales it is the oggie.
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. Oggies are much, much larger (hence the name Giant oggie) and contain ingredients more familiar to Wales—lamb and leeks.
Ingredients
For the Pastry:
6 ounces (200 grams) all-purpose flour
1 pinch salt
2 ounces (55 grams) butter
2 ounces (55 grams) lard
2 to 3 tablespoons cold water
For the Filling:
1 ounce (26 grams) unsalted butter
1/2 cup (25 grams) leeks, sliced
6 ounces (200 grams) potatoes, cut into large chunks
6 ounces (200 grams) lamb, cut into small cubes
Salt, to taste
Freshly ground black pepper, to taste
1 large egg, lightly beaten
Steps to Make It
Gather the ingredients.
Preheat oven to 425 F / 220 C / Gas 7.
See Also5 Types of Pastry | KitchenAidPlace the flour, butter , lard and salt into afood 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.
Meanwhile, melt the butter in a saucepan, add the leeks and cook on a low heat for 5 minutes.
Add the potato chunks to the pan and cook for another 5 minutes.
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.
Divide the pastry into 2 and roll each piece into rounds approximately 22 centimeters. Brush the rounds with beaten egg.
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.
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.
Place the pasties on a greased baking sheet and bake for 15 minutes, then reduce the heat to 180C and cook for a further 30 until the oggie is golden brown.
Serve hot or cold. Delicious with pickled onions, tomatoes and chutney, or if hot, with a little warm gravy and peas.
Notes: The pastry for the oggie can also be made my hand by placing the ingredients 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.
| Nutrition Facts (per serving) | |
|---|---|
| 1244 | Calories |
| 84g | Fat |
| 85g | Carbs |
| 35g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 1244 |
| % Daily Value* | |
| Total Fat 84g | 108% |
| Saturated Fat 41g | 207% |
| Cholesterol 294mg | 98% |
| Sodium 1031mg | 45% |
| Total Carbohydrate 85g | 31% |
| Dietary Fiber 5g | 16% |
| Total Sugars 2g | |
| Protein 35g | |
| Vitamin C 9mg | 46% |
| Calcium 74mg | 6% |
| Iron 7mg | 40% |
| Potassium 881mg | 19% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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