Smoked pork and apple tiddy oggy

4 servings

Ingredients

QuantityIngredient
1poundsShortcrust pastry
2teaspoonsDijon mustard
4ouncesSteamed sweet potato; finely chopped
4ouncesSmoked pork chop; fat removed, finely
; chopped
4ouncesApple; cored, peeled and
; chopped
2tablespoonsSkimmed milk
1poundsParsnips; peeled and roughly
; chopped
1poundsCarrots; peeled and roughly
; chopped
1pinchSea salt
Ground white pepper
Ground nutmeg
¼cupWater
¼cupWhole mint leaves
2tablespoonsBrown sugar
2tablespoonsFresh or frozen peas

Directions

TIDDY OGGY

COTTAGE MASH AND PEAS

Mix together the mustard, sweet potato, smoked pork and apple, tossing until well coated with mustard. Pre-heat the oven to 425F/220C.

Divide the pastry into 4 parts, flour your hands and shape each part into a ball. Roll out each ball into a circle roughly 7" in diameter. Then cut out an exact 6" circle with a plate or bowl as a guide, and trim the excess.

Put an even amount of the filling mixture into the centre of each pastry circle, and wet the edges with a pastry brush dipped in water. Enclose the filling by folding the folds in half to resemble a turnover. Seal the edges by pressing together firmly and crimping with your fingers or the tines of a fork.

Brush the pasties with the milk, place on a lightly-greased baking sheet and bake for 30 minutes, or until the crust is golden brown. Remove from the oven and allow to cool for 5 minutes.

For the vegetables, put the parsnips in a steamer tray and steam for 8 minutes. Add the carrots and steam for 10 minutes. Place carrots and parsnips in a bowl and mash roughly. Season with salt, pepper and nutmeg and set aside. Bring water, mint and sugar to the boil in a medium pan, add the peas and simmer until they are tender - about 5-10 minutes for fresh, 3 for frozen.

Serve one tiddy oggy on each plate with the mashed vegetables and peas on the side.

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