The Oggie (the Traditional Pasty) Recipe

Make the dough

In a large bowl whisk together 4 cups flour and 1 tsp salt. Add the cold cubed butter and, using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-size butter bits remaining. Sprinkle 3 tablespoons cold water and 2 tablespoons cold milk over the mixture, fold once or twice with a fork to incorporate; add an extra tablespoon cold water if dough is too dry. Bring the dough together with light pressure into a shaggy ball, do not overwork. Divide dough into 4 equal portions, flatten each into a 1/2" disk, wrap in plastic and chill for at least 30 minutes (or up to 2 hours).

Prepare the filling

While dough chills, trim fat and connective tissue from 1 lb steak and cut into 1/2" pieces. Place steak pieces into a large bowl. Add 1 lb diced russet potato, 1 lb diced rutabaga, and 1 finely chopped yellow onion. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tablespoon chopped fresh thyme (or 1/2 tsp dried). Toss together until evenly combined. Set aside while you preheat oven.

Assemble the pasties

Preheat oven to 400°F (200°C) and line two baking sheets with parchment. On a lightly floured surface roll each dough disk into a roughly 9"–10" circle about 1/8" thick. Divide the filling into 4 equal portions and mound each portion slightly off-center on each dough circle, leaving a 1"–1½" border all around. Brush the border with a little beaten egg (if using) or water. Fold the dough over the filling to form a semi-circle, pressing edges to seal. Starting at one end, crimp by folding a 1/2" pleat along the sealed edge (traditional crimp) or press firmly with a fork to seal. Tuck ends under slightly to form a neat edge. Transfer assembled pasties to prepared baking sheets, spacing 2" apart. Brush tops with melted butter (or egg wash for a glossier finish).

Bake

Bake in the preheated 400°F (200°C) oven for 45–55 minutes until crust is golden brown and vegetables are tender when pierced with a skewer and an instant-read thermometer in the meat reads at least 145°F (63°C) for medium-rare to medium, or cook longer to desired doneness (175°F/79°C will give more well-done meat and softer root vegetables). Rotate pans halfway through baking for even browning. If bottoms are browning too fast, slide a second sheet pan underneath. Remove from oven and let rest 10 minutes before serving to allow juices to redistribute.

Finish and serve

Brush the hot pasties with any remaining melted butter. Serve each pasty with a side of red wine gravy or ketchup, as preferred. Pasties can be served whole or halved to show the filling.

While pasties bake, make the gravy. In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, stirring, for 1–2 minutes until the roux is fragrant and lightly golden (do not burn). Slowly whisk in 1 cup beef stock and 1 cup dry red wine until smooth. Bring to a simmer and cook 6–8 minutes until slightly reduced and thickened. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon salt and 1 teaspoon black pepper; adjust seasoning to taste. Keep warm until ready to serve. If too thin, simmer a few minutes longer; if too thick, add a splash of stock or water.

Slice or present pasties whole. Offer ketchup and warm red wine gravy on the side for dipping. Leftover pasties refrigerate up to 3 days and reheat in a 350°F (175°C) oven 15–20 minutes or until warmed through; reheat gravy gently on the stove.