Tiddy Oggy
1 recipe basic pastry crust - see link
2 teaspoons Dijon mustard
4 ounces steamed sweet potato, chopped fine
4 ounces smoked pork chop, fat removed, chopped fine
4 ounces apple, cored, peeled, and chopped
2 tablespoons 2% fat milk

Cottage Mashed Parsnips, Carrot, and Peas
1 pound parsnips, peeled and roughly chopped
1 pound carrots, peeled and roughly chopped
1/8 teaspoon salt
Ground white pepper to taste
Grated nutmeg to taste
1/4 cup water
1/4 cup whole mint leaves
2 tablespoons brown sugar
2 cups fresh or frozen peas


1. Make the pastry crust and put in the refrigerator to chill. Mix together the mustard, sweet potato, smoked pork and apple, tossing until well coated with the mustard.

2. Preheat the oven to 425F.

3. Remove the dough from the refrigerator and dived it into 4 parts. Flour your hands and lightly shape each part into a ball. Dust a clean surface with a small amount of flour and roll out each pastry ball into a 7 inch circle. Then cut a 6 inch circle using a cutter or bowl. Put an even amount of the filling mixture into the center of each pastry round. Use a pasty brush dipped in cold water to wet the edges. Enclose the filling by folding the rounds in half to resemble a turnover. Seal the edges by pressing together firmly and crimping with you fingers r the times 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 let cool for 5 minutes.

4. The vegetables: Place the parsnips in a steamer tray and steam for 8 minutes. Add the carrots and steam for 10 minutes. Transfer the parsnips and carrots from the steamer to a warm bowl and roughly mash. Season with the salt, pepper, and nutmeg and set aside. In a medium saucepan, bring the water, mint, and sugar to a boil, add the peas, and simmer until they are tender, about 5-10 minutes for fresh, 3 minutes for frozen.

5. To serve: Serve one tiddy oggy on each plate with the mashed vegetables and peas on the side.

British meat pies are always a hit. Graham Kerr serves his low fat version with mashed parsnips, carrots topped with peas.

Smoked Pork and Apple Tiddy Oggy
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