Well. I can speak with some family backing here, I can count seven generations back in Cornwall Plenty of variety is allowed, I make what I consider is a masterful pasty with bacon bits. But I think the classic mainstream oggie should have lamb or mutton as the meat ingredient, in chunks, not minced. The onion not cut too fine. The spuds quite chunky. likewise. Loads of black pepper ( add what you think is reasonable, then double it).I don't bother with salt, but most do. I tend to throw in a little smoked bacon instead And some swede(which I think is the American rutabaga).Lay the onions on the pastry, then the meat, then the potatoes and swede. Make your little jam bit at one end if you want a tourist gimmick(it's fun). Glaze with egg and milk when youve sealed it up if you like, looks good. Crimp it down the side or along the top, who cares...your decision.

Half a pound of flour and marge
Makes a lovely clagger
Just enough for you and me
Cor bugger jagger
Chorus:
O how happy us'll be
When us gets to the west country
Where the oggies grow on trees
Cor bugger jagger