Giant Welsh Oggie Recipe

Giant Welsh Oggie Elaine Lemm
Prep: 25 mins
Cook: 45 mins
Total: 70 mins
Servings: 2 servings
Yield: 2 oggies
Nutrition Facts (per serving)
1244 Calories
84g Fat
85g Carbs
35g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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.)

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

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 425 F / 220 C / Gas 7.

  3. 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.

  4. Meanwhile, melt the butter in a saucepan, add the leeks and cook on a low heat for 5 minutes.

  5. Add the potato chunks to the pan and cook for another 5 minutes.

  6. 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.

  7. Divide the pastry into 2 and roll each piece into rounds approximately 22 centimeters. Brush the rounds with beaten egg.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

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