Oggys :D

Col_M

Col_M

Col_M

Soldato
Joined
17 Jan 2005
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Location
London
I made these last night, for my first attempt they're actually pretty much spot on :)
The only slight negative is that I had to use parsnip instead of swede because in the two supermarkets I went to over here they didn't have any :( crimping could be better too but that's just cosmetic. I'll have to speak to my Czech friends to find out where I could get swede over here, I know the name of them in Czech but just finding them is tricky, I'd have thought they'd be easy to find as root veggies are pretty much a staple here.

pasties.jpg
 
Oggy is just a more regional name for the humble pasty.
You have a shortcrust pastry - flour, butter and water. The filling is simply lean beef, potato, swede/turnip (in this case I used parsnip) all chopped finely and seasoning, usually on the peppery side.
 
Sounds quite similar to a cornish pasty I guess :)

My experiments with pasty/etc making have always been a bit of a failure. Any tips? :p
 
FrenchTart said:
Sounds quite similar to a cornish pasty I guess :)

My experiments with pasty/etc making have always been a bit of a failure. Any tips? :p
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Yeah, Cornish pasty = oggy,
Oggy is actually the Cornish word for them and you hear them called that down there sometimes.

hmm tips, don't over handle the pastry and chill it to let it relax, it should be quite stretchy and not prone to tearing easily. Make sure you chop the filling quite finely to ensure it cooks well, depending on the size about 45 mins should be enough so you don't dry out the pastry too much. Use egg wash to dampen the crimp but not make it wet and slimy, just tacky is best, then once crimped liberally apply the egg wash all over :)
 
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Col_M said:
Yeah, Cornish pasty = oggy,
Oggy is actually the Cornish word for them and you hear them called that down there sometimes.
Click to expand...

Ahh right. I guess I'm still half asleep as when I saw your mentioning of knowing the Czech word I started searching for "Czech oggy recipe" and such :p
 
No worries, I'm a Westcountry boy so decided to make them as I wanted a taste of home having grown up on them for most of my life :)
 
Hell yeah! ginsters are disgusting, soggy, limp excuses for a pasty whose filling sticks to the top of your mouth and tastes bland, I honestly can't eat them :o
 
platypus said:
Why post these without an ingredient list and method :mad:!
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Sorry, I didn't know it was the norm in here :)

edit:
off the top of my head..

Pastry
450g plan white flour
1 tsp of baking powder
2 tsp salt
2 egg yolks
~120ml of water
butter - can't remember how much, I think 125g but I'll check the recipe when I get home

Filling
350g of lean beef finely chopped
400g of finely chopped potatoes
150g of turnip/swede again finely chopped
lots of pepper and a bit of salt

1 beaten egg

How to make them...
1. combine dry pastry ingredients and butter together in food processor or mixer until crumbs form.
2. add egg yolks and continue to mix.
3. add water slowly until the pastry begins to ball.
4. take pastry out and put in fridge for a 30 mins to an hour.
5. season beef with salt and pepper.
6. take pastry out of fridge and roll out to 6 dinner place size disks (you can use a dinner plate to trim pastry if you like).
7. place potato, turnip and then beef in the centre of each pastry disk.
8. put a sliver of butter on top of each pile of filling (just to add a bit of moisture).
9. use egg wash to slightly dampen the edge of one side of each pastry disk.
10. bring over the un-egg washed side of the pastry and press down gently on the opposite side.
11. roll over the edge starting at one and of the pasty and moving over to the other. (it's hard to explain, have a look at some youtube videos so see the correct technique)
12. use more egg wash to liberally cover the pasties before baking and pierce 2 steam holes in the top of each one.
13. bake at 180c for approximately 45 mins
14. take out of oven and nom
 
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