Name: Smoked Pork And Apple Tiddy Oggy
Ingredients: 1 lb Shortcrust pastry; 2 ts Dijon mustard; 4 oz Steamed sweet potato; finely chopped; 4 oz Smoked pork chop; fat removed, finely; ; chopped; 4 oz Apple; cored, peeled and; ; chopped; 2 tb Skimmed milk; 1 lb Parsnips; peeled and roughly; ; chopped; 1 lb Carrots; peeled and roughly; ; chopped; 1 pn Sea salt; Ground white pepper; Ground nutmeg; 1/4 c Water; 1/4 c Whole mint leaves; 2 tb Brown sugar; 2 tb Fresh or frozen peas

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Kerr	4	servings

INGREDIENTS

1	lb	Shortcrust pastry
2	ts	Dijon mustard
4	oz	Steamed sweet potato; finely chopped
4	oz	Smoked pork chop; fat removed, finely
		; chopped
4	oz	Apple; cored, peeled and
		; chopped
2	tb	Skimmed milk
1	lb	Parsnips; peeled and roughly
		; chopped
1	lb	Carrots; peeled and roughly
		; chopped
1	pn	Sea salt
		Ground white pepper
		Ground nutmeg
1/4	c	Water
1/4	c	Whole mint leaves
2	tb	Brown sugar
2	tb	Fresh or frozen peas

INSTRUCTIONS

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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