- 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 | |
Preheat the oven to 425 °F. Line a baking sheet with parchment paper. | ||
2 | Prepare dough | 2 |
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. | ||
3 | Add water | 3 |
While still pulsing, slowly add 2-3 tablespoons of water until dough forms a ball-shape. | ||
4 | Chill | 30 |
Wrap the dough in plastic wrap and chill for 30 minutes. | ||
5 | Cook leeks | 6 |
In a pan over low heat, melt 1 ounce of butter and add ½ cup of sliced leeks. Cook for 5 minutes. | ||
6 | Add potatoes | 5 |
Add 6 ounces of potatoes, cut into chunks and cook for a further 5 minutes. | ||
7 | Add lamb | 8 |
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. | ||
8 | Season | 1 |
Season with salt and pepper and set aside to cool slightly. | ||
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 |
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. | ||
11 | Serve | |
Enjoy your pastry served hot or cold. | ||
