Add the flour, fats and a pinch of salt in to a bowl and rub together

Then add the water bit by bit until you have a rough dough

Tip on to a worksurface and knead until its all combined, and when smooth wrap in cling wrap and place into the fridge to rest for approx 30 mins

Preheat your oven to around 170- fan

Shop your swede onion and steak to the same size season with plenty of salt and black pepper, not sure of the seasoning then fry a little off and have a taste

Line a baking sheet or grease if you prefer, dad always use baking parchment

You can either ivide the dough into four and roll out, or we roll out into one big sheet and use a dinner plate to cut around so we have 4 circles

Place the circle infront of you, add a quater of the mixture to the top half of the disc

Brush the edge with a little water and fold the edge nearest to you up and cover the filling

Gentle press and seal

Now crimb, the laddies in dads bakery could do this with thier eyes closed and i am sure that there is til no machine that can do a proper crimb yet.

This is how i was taught, working left to right, left hand down fold the pasty over your left thumb iwht your right hand, press down with the right thumb and then move along so left thumb down press, pasty over

Glaze with the Egg yolk

In the fridge to rest 30 mins

Glaze then into your preheated oven for 40 mins until all golden

No need to prick as the steam creates the moisture in your Oggy

Serving suggestion paper bag near the beach just perfect.