So here it is! The amazing oggie!! This is very much the Welsh version of Cornish pasties but oh, such great flavours and today I’ll be presenting you with a recipe that is to die for (a traditional one I found online but worked perfectly).
Beware though, making the short crust pastry isn’t difficult to make but it does take a full block of butter… Be sure to make others eat this because (ahem) Greg and I ate about 3-4 between each other o.O No joking…
INGREDIENTS FOR PASTRY
– 450g of plain flour
– 1 pinch of salt
– 250g diced chilled butter
– 6 tablespoons of chilled water
– milk or a beaten egg for glazing
INGREDIENTS FOR THE FILLING
– 1 finely chopped onion
– 200g of finely diced leeks
– salt and pepper for seasoning
– 350g of finely diced lean lamb
– 200g of peeled and finely diced potato
– 50ml of vegetable or lamb stock
– 1 tablespoon of mint sauce
Sift the flour and add a pinch of salt into a mixing bowl. Rub in the butter until mixture is dry like breadcrumbs. Sprinkle 6 tablespoons of chilled water evenly over the surface and start to bring the dough together. Add another tablespoon of water if the mixture is too dry. Gather the dough together then lightly kneed on a floured surface for a few seconds until smooth. Wrap with cling film and chill in the fridge for at least 20 minutes.
Put 25g of butter in a small pan and add the onion, leeks, salt and pepper. Fry for about 90 seconds. Add the lamb and fry for another 2 minutes. Add the diced potatoes and stock – simmer for a further 5 minutes. Add the mint sauce and set aside to cool.
ASSEMBLE THE RECIPE
Divide the pastry into 8 pieces then roll out each piece on a lightly floured surface to approximately 22cm round. Spoon an equal amount of the filling onto the pastry and spread evenly, leaving at least 2 inches on the sides. Moisten the edges then fold the pastry over, crimping down the edges as you go, to eliminate any leakage. Brush with the beaten egg or milk. Cook in a pre-heated oven at 230c gas mark 7 for 10 minutes. Turn down the heat to gas mark 5 or 150c for a further 20-30 minutes until golden brown.