Welsh Oggie

Name: Welsh Oggie
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4 servings
Cuisine: Welsh
Ingredients: For pastry: 350g plain flour, 175g cold butter cubed, pinch salt, 4-5 tbsp cold water; 300g lamb shoulder, diced small; 1 medium potato, peeled and diced small; 1 small swede, peeled and diced small; 1 onion, finely chopped; 1 tbsp fresh thyme leaves; Salt and black pepper; 1 egg, beaten for glaze

Oggie (OG-ee)

Welsh Pasty

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 523 kcal

A robust hand-crimped pastry filled with tender lamb, potatoes, swede, and onion, the Welsh miner's portable meal.

Nutrition & Info

Protein 22.0g

Carbs 48.0g

Fat 27.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy ⚠ eggs

Equipment Needed

mixing bowl rolling pin baking sheet

Presentation Guide

Vessel: wooden board

Garnishes: thyme sprig

Accompaniments: HP sauce, pickled onions

Ingredients

For pastry: 350g plain flour, 175g cold butter cubed, pinch salt, 4-5 tbsp cold water
300g lamb shoulder, diced small
1 medium potato, peeled and diced small
1 small swede, peeled and diced small
1 onion, finely chopped
1 tbsp fresh thyme leaves
Salt and black pepper
1 egg, beaten for glaze

Instructions

1
Make pastry: rub butter into flour and salt until breadcrumbs, add water to form a firm dough. Chill 30 min.
2
Mix diced lamb, potato, swede, onion, and thyme. Season well with salt and pepper.
3
Divide pastry into 4 pieces. Roll each into a 20cm circle.
4
Place a quarter of the filling on one half of each circle, leaving a border.
5
Brush edges with beaten egg, fold over, and crimp the edges firmly to seal.
6
Place on a baking sheet, brush with egg wash. Bake at 200C (400F) for 20 min, then reduce to 170C (340F) for 25 min until golden.

💡

Did You Know?

Welsh miners would hold the crimped edge to eat the oggie with dirty hands, then discard the crust touched by coal-blackened fingers.

Chef's Notes

Equipment Tips

mixing bowl
rolling pin
baking sheet

Garnishing

thyme sprig

Accompaniments

HP sauce, pickled onions

The Story Behind Welsh Oggie

The Welsh oggie evolved alongside the Cornish pasty as a portable meal for miners in the coal valleys of South Wales. The thick crimped pastry edge served as a handle, and the complete meal inside provided sustenance for gruelling shifts underground. The name "oggie" likely derives from the Cornish word for pasty.

🕐 Traditionally enjoyed lunch 📜 Origins: 19th century mining era

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