Welsh Oggie

Welsh Oggie

The Welsh Oggie is a pasty, similar to the Cornish Pasty. It was the staple of the Welsh tin miners while they were working.

We made these with mutton, and you should too if you can get hold of it. If not lamb works too, but the flavour of mutton enhances these pasties. 

We’ve seen recipes where mint sauce is added to the pasty, but for us, we kept it simple. 

Method

For the filling

1. Initially, set up your Egg for a direct cook at 180°C. You just need your stainless steel grid.
2. Heat a small skillet and add the butter to melt.
3. Add the leek to it and cook for 2 minutes as it softens. 
4. Now add the cubed potato and fry gently for 5 minutes. 
5. Add the lamb, fry for 2 minutes and then cover the pan either with a lid or with a cartouche of baking paper. Cook for a further 5 minutes.
6. Take off the heat and allow to cool.

For the pastry

1. In a food processor, blend together the flour, salt, lard and butter to form breadcrumbs.
2. Now add the water and blend again. 
3. You should be able to pull together the breadcrumbs into a dough. 
4. Once balled, wrap in cling and set aside for 30 minutes or more.

Forming you Oggie

1. Take your dough, and cut into two pieces and form each into a ball.
2. Flour a surface and roll each of the dough balls into a 8″ circle. 
3. Use the egg wash to moisten half of the age of the circles.
4. Into the middle of each piece of pastry, place half of the filling. 
5. Pull the pastry over the filling to form a half-moon shape.
6. Using your fingers crimp the round edge of the pasty to seal it. 
7. Transfer the pasties to some baking parchment and egg wash. 
8. Heat your Egg to 220°C setup for an indirect cook with the ConvEGGtor, stainless grid and baking stone. 
9. Once up to heat, transfer the pasties to the baking stone and cook for 35 minutes until they are golden.