St David's Day: Oggie and Welsh Cake recipes

Updated: Mar 3

For any of our readers in Scotland looking to celebrate this wonderful day with our Celtic colleagues south of the border, look no further than these two most Welsh delights to make your St David's Day heavenly!


Give yourself plenty of time for this one – between an hour and an hour-and-a-half. This makes a hearty snack for 2 people. You’ll need a food processor too.


- 200g of flour

- 55g of butter

- 55g of lard

- 1 pinch salt

- 2 to 3 tablespoons of cold water

- 200g of potatoes cut into chunks

- 200g of diced lamb

- 26g of butter

- 25g of sliced leeks

- Salt and pepper

- 1 egg lightly beaten egg


  • Pre-heat the oven to 220 C/ 425 F Gas 7.

  • To make your pastry, put the butter, flour, lard and a pinch of salt into a food processor. Mix on a pulse setting until the mixture breadcrumbs.

  • Slowly add water and keep mixing until the dough forms a ball. Wrap in clingfilm and leave to rest for 30 minutes.

  • Next, melt the butter in a saucepan, add the leeks and cook on a low heat for 5 minutes.

  • Add the potato chunks to the pan and cook for another 5 minutes.

  • Add the lamb pieces and cook for two minutes until brown all over, then cover and cook over a low heat for a further 6 minutes.

  • Season the contents of the pan with salt and pepper and leave to cool.

  • Divide the pastry into two pieces and roll into rounds. Brush with the beaten egg.

  • Divide the lamb between each pastry round and place to one side of the round. Brush the edges with a little more beaten egg.

  • Fold the pastry round in half over the lamb, so the two edges meet. Crimp the two edges together to create a tight seal. Brush each pastry all over with the remaining beaten egg.

  • Place the pasties on a greased baking sheet and bake for 15 minutes, then reduce the heat to 180 °C and cook for a further 30 until the Oggie is golden brown.

  • Serve hot or cold with whichever sides you prefer!


Welsh Cakes

These treats require about 10 minutes of preparation time and six minutes to cook. This recipe will make 16 tasty cakes! You’ll also need a rolling pin and cake cutter.


- 225g of plain flour

- 85g caster sugar

- Half a teaspoon of mixed spice

- Half a teaspoon of baking powder

- 50g of lard, cut into small pieces, plus a little extra for frying

- 50g of butter, also cut into small pieces

- 50g of currants (you can also use other fillings too!)

- 1 egg, beaten

- A splash of milk


  • Tip the sugar, flour, baking powder, mixed spice and a pinch of salt into a bowl.

  • Use your fingers to rub in the butter and lard until the mixture is crumbly (this is the bit the kids like to do!).

  • Mix in the currants and work in the egg until you have soft dough. Add a little milk if too dry – it should be the same consistency as shortcrust pastry.

  • Roll out the dough on a lightly floured work surface to the thickness of your little finger.

  • Cut out rounds using a 6cm cutter. Re-roll any trimmings to use everything up.

  • Grease a heavy frying pan or a flat griddle pan with lard and place over a medium heat.

  • Cook the cakes in batches for about 3 mins each side. They should be golden brown, crisp and cooked through.

  • Serve with Welsh butter or jam or sprinkle with caster sugar. Yummy!

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