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Рецепт Smoked Pork And Apple Tiddy Oggy

by Global Cookbook

Ингредиенты

1 lb Shortcrust pastry 2 tsp Dijon mustard 4 ounce Steamed sweet potato, finely minced 4 ounce Smoked pork chop, fat removed, finely minced 4 ounce Apple, cored, peeled and minced 2 Tbsp. Skimmed lowfat milk 1 lb Parsnips, peeled and roughly minced 1 lb Carrots, peeled and roughly minced

1 pch Sea salt     Grnd white pepper     Grnd nutmeg 1/4 c. Water 1/4 c. Whole mint leaves 2 Tbsp. Brown sugar 2 Tbsp. Fresh or possibly frzn peas

Инструкции

1. Mix together the mustard, sweet potato, smoked pork and apple, tossing till well coated with mustard. Pre-heat the oven to 425F/220C.
2. 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 possibly bowl as a guide, and trim the excess.
3. Put an even amount of the filling mix 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 possibly the tines of a fork.
4. Brush the pasties with the lowfat milk, place on a lightly-greased baking sheet and bake for 30 min, or possibly till the crust is golden. Remove from the oven and allow to cold for 5 min.
5. For the vegetables, put the parsnips in a steamer tray and steam for 8 min. Add in the carrots and steam for 10 min. 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 in the peas and simmer till they are tender - about 5-10 min for fresh, 3 for frzn.
6. Serve one tiddy oggy on each plate with the mashed vegetables and peas on the side.

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