How to Make Perfect Home-made Teri oggys - or Welsh pasties

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Home-made Teri oggys - or Welsh pasties.

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prescription of Home-made Teri oggys - or Welsh pasties

  1. Prepare of pastry.
  2. Prepare 500 grams of plain flour.
  3. You need 250 grams of butter.
  4. Prepare 1/2 tsp of salt.
  5. You need 1 tsp of paprika.
  6. You need 3 tbsp of cold water.
  7. You need of filling.
  8. You need 200 grams of potato sliced thinly.
  9. Prepare 200 grams of Swede sliced.
  10. You need 100 grams of onions sliced.
  11. You need 150 grams of coarse minced beef ( you can add a bit more meat but traditionally there was little meat to go around so it was mainly a vegetable pasty).
  12. You need 1/2 tsp of salt.
  13. It's 1 tsp of coarse ground black pepper.
  14. It's 1 of egg beaten with 2 tablespoon milk to glaze (optional).

Home-made Teri oggys - or Welsh pasties in succession

  1. To make the pastry.
  2. Put flour and salt into a large bowl.
  3. Add the butter and rub in to the flour until it looks like breadcrumbs.
  4. Stir in the paprika.
  5. Add water a tablespoon at a time and cut in until the dough starts holding together then use your hands to bring together into a ball.
  6. Wrap in cling film and place into refrigerator for an hour.
  7. Make the filling by slicing all of the vegetables and mixing together with salt and pepper.
  8. Quarter the pastry and roll each piece til roughly round place a quarter filling onto one side and top with quarter meat.
  9. It's important to put the meat on top as the fat and juices run into the vegetables during cooking.
  10. Do same to all 4 pasties then transfer to prepared baking baking sheets.
  11. Brush with the egg wash.
  12. Bake at 190ºC, gas 5, in centre of oven for 40-45 minutes.
  13. Take out and let stand for 5 minutes.
  14. You can dice the veg instead but it should be small dice to ensure they cook through within the time, especially the Swede/Rutabaga.