With a name like Giant Welsh Oggie, what exactly are you expecting? Best described as a homemade, Cornish pasty, which we’ve included in the steps below, filled with leeks, potatoes and cooked lamb that is salty and buttery and everything you can imagine, and better! Traditionally most enjoyed with mushy peas and piping hot gravy on top.
To make Giant Welsh Oggie, you will need the following ingredients:
Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
In a food processor combine 6 ounces of flour, 2 ounces of butter, 2 ounces of lard and a pinch of salt by pulsing a few times until coarse crumbs form.
While still pulsing, slowly add 2-3 tablespoons of water until dough forms a ball-shape.
Wrap the dough in plastic wrap and chill for 30 minutes.
In a pan over low heat, melt 1 ounce of butter and add ½ cup of sliced leeks. Cook for 5 minutes.
Add 6 ounces of potatoes, cut into chunks and cook for a further 5 minutes.
Add 6 ounces of lamb, cut into pieces and cook for 2 minutes until browned then cover with the lid and continue cooking for another 6 minutes.
Season with salt and pepper and set aside to cool slightly.
After resting, divide the pastry in two pieces and roll them out into approx 9 inch, round shapes. Brush with some beaten egg wash and then divide the lamb mixture between the two pastries, placing it along one side of each of the circles. Brush the edges with some more beaten egg wash and fold the circles over the filling so that the edges meet. Crimp the edges to seal.
Transfer the pasties to a lined baking sheet and using sharp knife, make several slits in the top. Finally brush the entire pastry with any leftover egg and bake in the preheated to 425 °F oven for 15 minutes, before reducing the heat to 360 °F and cooking for another 30 minutes until golden brown.
Enjoy your pastry served hot or cold.
Join the great British bake off and get making this Giant Welsh Oggie for yourself. Savory pastries are sometimes my favorite. Which do you prefer? Let us know and tag us online when you try out our recipes. Use our hashtag #cookmerecipes!
This Giant Welsh Oggie is simply great. My wife and I made it for a cozy night in, and it turned out perfect. The mix of flavors is truly exceptional.
So easy, delicious! My husband and I enjoyed making these together last weekend. The flavors brought back memories of my grandmother's kitchen, and we loved every bite. Perfect for a cozy night in.
Delicious! Made this for my family on a chilly night and it warmed everyone up. The flavors melded perfectly, especially with the gravy. Will definitely be making again. Thank you for a fantastic recipe!
OMG, the Giant Welsh Oggie is like a hug in a pie! Made it last weekend for the fam and it was gone in a flash. The leeks and lamb combo is just perfect. Even my picky kiddos were like, 'more please!' Can’t wait to whip this up again!
So super delicious!
Enjoyed every bite!
Delicious! Made it for a family gathering. Everyone couldn’t stop talking about how much they loved the flavors. Nostalgic and filling—took me back to my childhood visits to Wales.
OMG, this Giant Welsh Oggie's a total game-changer! I whipped it up for our Friday night dinner and my husband couldn’t stop raving about it! The combo of leeks and lamb is soooo delish! I felt like a pro chef! 😍 Will def make again!
J'ai adoré faire le Giant Welsh Oggie pour ma famille. Les enfants ont aimé le mélange de leeks et d'agneau, c'était tellement simple à préparer. Cela m'a rappelé les repas chauds que ma mère faisait quand j'étais jeune.
Made this Oggie for dinner with my wife. We loved the tender meat and flaky crust. So satisfying.
I didn't use lamb instead I went for beef cause I feel like lamb is just too expensive where I live but I'd say this was a really good recipe .
EASILY one of my favorite recipes this and the bara brith welsh bread are just the bomb!!
One of my favorite British meals for sure I really loved making it and it tasted fantastic.
Delicious nothing more to say about it other than that.
I added some peppers to the inside of this and also a bit of tomatos too I wanted a lot more things on the inside so it could have a bit more flavor.
