- 6 ounces All-purpose flour
- 1 pinch Salt
- 2 ounces Butter
- 2 ounces Lard
- 2-3 tbsp Watercold
For the Filling
- 1 ounce Butter
- ½ cup Leeksliced
- 6 ounces Potatoescut into small chunks
- 6 ounces Lambcut into small cubes
- Saltto taste
- Black pepperto taste
- 1 Eggslightly beaten
Giant Welsh Oggie
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:
Steps to make Giant Welsh Oggie
1 | Preheat oven | |
2 | Prepare dough | 2 |
3 | Add water | 3 |
4 | Chill | 30 |
5 | Cook leeks | 6 |
6 | Add potatoes | 5 |
7 | Add lamb | 8 |
8 | Season | 1 |
9 | Prepare pastry | 10 |
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. | ||
10 | Bake | 45 |
11 | Serve | |