|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 84g||108%|
|Saturated Fat 41g||207%|
|Total Carbohydrate 85g||31%|
|Dietary Fiber 5g||16%|
|Total Sugars 2g|
|Vitamin C 9mg||46%|
|*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.|
The Cornish pasty may be known 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.
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
Gather the ingredients.
Preheat oven to 425 F/220 C/Gas 7.
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.
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 180 C and cook for a further 30 until the oggie is golden brown.
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.