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Receta Smoked Pork And Apple Tiddy Oggy
by Global Cookbook

Smoked Pork And Apple Tiddy Oggy
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Ingredientes

  • 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

Direcciones

  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.