The Crazy Kitchen: Foods of Wales - The Giant Welsh Oggie

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Saturday, 8 November 2014

Foods of Wales - The Giant Welsh Oggie

We recently enjoyed a few days holidaying in a Mororhome in Wales (you can read more about our adventure here). I mostly cooked meals in the [extremely small] kitchen, making full use of the three gas burners and compact oven/grill, although we did enjoy a lovely meal out one night after an exhausting day playing in and around the dunes on Barmouth beach. The rest of the family ate locally caught fish and I sampled some delicious Welsh black steak. 

Barmouth Beach

We even managed a spot of al fresco dining, where we enjoyed some more local produce, in the form of Welsh Oggies (similar to the Cornish pasty), Bara Brith (rich fruit loaf) and Welsh cakes (a cross between a scone & a pancake).

Giant Welsh Oggie
Welsh Oggies

welshcakes & bara brith
Bara Brith & Welsh cakes

I've made my own version of Welsh Oggies here, using Welsh lamb mince, leeks and potatoes to help promote "The Perfect Recipe" campaign where 5 video bloggers from the Jamie Oliver Food Tube network have all taken a trip to a different part of Wales and come up with their own recipes.

You can check out their videos here :
A little bit of Italy in Abergavenny
An alternative Welsh Rarebit
The best of Cardiff Seafood
Welsh outdoor cooking
An introduction to Welsh cheese (my personal favourite)


Giant Welsh Oggie

Giant Welsh Oggies - makes 2

25g butter
150g leeks, thinly sliced
350g potatoes, peeled & diced
450g Welsh minced lamb
2 tbps mint sauce
few good twists of black pepper
pinch of salt
2 x 320g ready rolled puff pastry sheets
1 egg, beaten
  • Melt the butter in a frying pan and add the leeks
  • Fry for 2-3 minutes
  • Add the potatoes and fry for a further 2-3 minutes
  • Add the mince and mint sauce and fry for approx 5 minutes before covering and simmering for a further 5 minutes
  • Remove from the heat and allow to cool
  • Lay the puff pastry sheets out and cut an elongated circle from each as large as you can
  • Brush the pastry sheets with beaten egg
  • Divide the filling into two and pile onto one side of each pastry circle
  • Fold over the other half and press edges to seal before crimping (mine needs a little work still)
  • Brush with more beaten egg and bake in a preheated 200C oven for 10 minutes before reducing the temperature to 180C and baking for an additional 15-20 minutes

Giant Welsh Oggie


This post has been commissioned by Visit Wales

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