For the Pastry: (mass measures are far more reproducible than volume….origin of this recipe is in the UK)
200 grams/6 ounces flour
1 pinch salt
55 grams/2 ounces butter
55 grams/2 ounces lard
2 to 3 tablespoons water (cold)
For the Filling:
26 grams/1 ounce butter
1/2 cup/25 grams leeks (sliced)
200 grams/6 ounces potatoes (cut into large chunks)
200 grams/6 ounces lamb (cut into small cubes)(traditional, but beef works well too)
salt to taste
a bit of rosemary, thyme
pepper to taste
1 egg (lightly beaten)
Method:
Pre-heat oven to 220 C/ 425 F Gas 7.
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.
Meanwhile, melt the butter in a saucepan, add the leeks and cook on a low heat for 5 minutes.
Add the potato chunks to the pan and cook for another 5 minutes.
Add the lamb pieces and brown all over, cook for two 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.(I often make a bit of gravy this, add some wine, then a little thickening)
Divide the pastry into 2 and roll each piece into rounds approx 22cm. Brush the rounds with beaten egg.
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.
Fold the circle in half over the filling so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg.
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.
Original post: https://www.thespruceeats.com/giant-welsh-oggie-recipe-435853