INGREDIENTS

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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