INGREDIENTS

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: <1mg
Sodium: 1076.3mg
Potassium: 1788.3mg
Carbohydrates: 62.9g
Fiber: 20.4g
Sugar: 24.8g
Protein: 14.7g