Tiddy oggy recipe

Tiddy Oggy, or Somerset apple and pork pasties, are great for filling you up at lunch, or make them half the size and serve as party canapes. Using a food processor makes them easy too!

Ingredients

For the pastry:

• 100g (31⁄2oz) lard
• 100g (31⁄2oz) butter
• 450g (1lb) plain flour
• Pinch of salt
• 6tbsp iced water

For the filling:

• 1 medium cooking apple such as Bramley
• Knob of butter
• 1 onion, finely chopped
• 50g (13⁄4oz) celery, finely chopped
• 225g (8oz) pork mince
• 1-2tbsp chopped parsley
• 2tbsp grated mature Cheddar cheese
• 4tbsp toasted breadcrumbs
• 1 free-range egg, beaten
• Salt and freshly ground black pepper

Method

1. Put the lard, butter, flour and salt in a food processor and whizz until the mixture resembles breadcrumbs. Gradually add the iced water, a very little at a time, until the mixture just comes together into a ball. Remove from the dough from the food processor, wrap in cling film and leave to rest in the refrigerator for 30 mins.
2. Peel, core and finely chop the apple. Melt the butter in a small saucepan over a medium heat and fry the onion, celery and apple until the onion is soft and translucent. Transfer to a bowl. Put the mince in the same pan and fry it in its own fat, stirring frequently, until lightly browned. Add to the onion with the parsley, season well with salt and black pepper and stir well. Allow to cool, then chill in the refrigerator until needed.
3. Preheat the oven to 180°C/350°F/gas mark 4. Remove the pastry from the refrigerator and allow it to come almost back to room temperature (this helps to avoid cracking). Roll out the pastry on a floured work surface and cut into 15cm (6in) rounds.
4. Place a spoonful of the mince mixture in the centre of each pastry round, brush the edges with water, then pull up the sides and press together, leaving a hole at the top. Fill the holes with the cheese and top with breadcrumbs. Brush each of the pastries with a little beaten egg to glaze.
5. Place the tiddy oggys on a baking tray and bake in the oven for 30 mins until the pastry is cooked and golden. Serve warm or cold with crab apple jelly and apple chutney.