Welsh Oggie

Instructions

1. Prepare the pastry
   In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Gradually add the cold water and mix until the dough comes together. Form into a ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Prepare the filling
   While the pastry is chilling, prepare the filling. Combine the diced lamb, potatoes, swede, onion, and parsley in a large bowl. Season with salt and pepper and mix well. Ensure all ingredients are cut to similar sizes for even cooking.
3. Roll out the pastry
   Preheat the oven to 180°C (350°F). Divide the pastry into 6 equal portions. On a lightly floured surface, roll each portion into a circle about 20cm (8 inches) in diameter and 5mm thick.
4. Assemble the oggies
   Place a generous portion of the filling mixture on one half of each pastry circle, leaving a 1cm border around the edge. Brush the edges with beaten egg, then fold the other half of the pastry over the filling to create a half-moon shape. Press the edges together firmly.
5. Crimp the edges
   Create a decorative edge by crimping the sealed edge with your fingers or a fork. This not only makes the oggie look attractive but also ensures it's properly sealed. Make a small slit in the top of each oggie to allow steam to escape during baking.
6. Bake the oggies
   Place the oggies on a baking tray lined with parchment paper. Brush the tops with beaten egg for a golden finish. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is cooked through.