Make the pastry and roll out to a round. Cut up the meat and vegetables into small cubes. Place the vegetables and meat in the middle of the pastry round. Season and just put a little stock over. Seal the pastry and stand it on its base on a baking tray. Crimp the edges and brush with milk. Bake for about 1-1 1/2 hours in a moderate oven, or as the contents are uncooked, maybe a little longer. This amount makes one huge hoggan or 6 smaller ones.
SMITH-TWIDDY, Helen Celtic Cookbook Y Lolfa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2 MM Format by John Hartman Indianapolis, IN 22 August 1997
Posted to MM-Recipes Digest V4 #222 by cro-magnon@juno.com on Aug 22, 1997
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