Welsh Oggie — Print Recipe — The Culinary Codex

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

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

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.