The Oggie Recipe

Mix dry ingredients

In a large bowl combine 4 cups all-purpose flour and 1 tsp salt. Whisk briefly to distribute the salt evenly.

Cut in fats

Add 1 cup cold unsalted butter, cubed, and 1/2 cup cold vegetable shortening (if using) to the flour. Using a pastry cutter, two knives, or your fingertips, cut the fats into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Work quickly so the fat stays cold.

Add cold liquid

Stir in 3 tablespoons cold water and add 4 ice cubes one at a time, tossing with a fork after each to distribute moisture. Add just enough liquid so the dough begins to hold together when pressed—avoid overworking. If needed, add up to 1 additional tablespoon cold water.

Form and chill dough

Gather the dough into a rough disk, wrap tightly in plastic wrap, and flatten slightly. Refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the fats and relaxes the gluten for a tender crust.

Prepare the meat and vegetables

While dough chills, trim and cut 1.5 lbs beef into 1/2-inch cubes. Peel and dice potatoes to yield about 2 cups, peel and dice rutabaga to yield about 1 cup, and finely chop enough onion to make 1 cup.

Season and combine

In a large bowl combine the cubed beef, diced potatoes, rutabaga, and chopped onion. Sprinkle with 2 tsp salt and 1 tsp freshly ground black pepper. Toss to distribute seasoning evenly. Add 1/2 cup beef stock (or water) to help keep the filling moist during baking.

Portion filling

Divide the filling into four equal portions (about 1 to 1 1/4 cups each). Keep refrigerated until ready to assemble so ingredients stay cold.

Preheat oven

Preheat oven to 375°F (190°C). Position rack in middle of oven and line a baking sheet with parchment paper.

Roll out dough

Remove dough from refrigerator. On a lightly floured surface, divide dough into four equal pieces. Roll each piece into a circle approximately 8–9 inches in diameter and about 1/8–1/4 inch thick. Keep the other portions covered while you work to prevent drying.

Assemble pasties

Place one quarter of the filling in the center of each dough circle, mounding slightly toward the center but leaving a 1-inch border around the edge. Brush the border lightly with cold water to help seal.

Fold and crimp

Fold the dough over the filling to form a half-moon. Starting at one end, crimp the edges by folding small pleats toward the sealed edge or use a fork to press the edges firmly together. Make sure the seal is tight so juices don't leak during baking.

Egg wash and vent

Beat 1 egg with 1 tablespoon milk and brush lightly over the tops of each pasty for color, or brush melted butter (2 tbs) for a more traditional finish. Using a small knife, cut a 1/2-inch slit or poke a few small vents in the top of each pasty to allow steam to escape.

Bake

Place assembled pasties on the prepared baking sheet, spaced 1–2 inches apart. Bake in the preheated 375°F (190°C) oven for 45–55 minutes, until pastry is golden brown and the filling is cooked through (beef should be tender and potatoes cooked). If tops brown too quickly, tent loosely with foil.

Rest

Remove from oven and brush once with the remaining melted butter if desired. Let the pasties rest on the baking sheet for 10 minutes to allow the filling to settle and make them easier to handle.

Serve

Serve warm or at room temperature. Traditional pasties are handheld; cut in half to check doneness and enjoy.

If you prefer a glossy, browned top, use the egg wash before baking (included above). Whisk the egg and milk together and brush lightly over each assembled pasty prior to venting and baking.