INGREDIENTS
SHORT CRUST PASTRY
• 100g lard
• 100g butter
• 450g plain flour
• salt
• cold water
• butter for frying
• 1 small onion
• 1 medium cooking apple
• 50g celery
• 225g minced pork
• 1 tbsp fresh parsley – chopped
• salt and pepper
• 1 free range egg for glazing
• 2 tbsp grated cheddar cheese
• 4 tbsp breadcrumbs to cover
TO SERVE:
• crab apple jelly
• apple chutney
• sorrel leaves
For the Semi Final, Jean added a few sorrel leaves as a garnish.
METHOD
1. Place the lard, butter, flour, salt and water in the blender and whiz to make the pastry and leave pastry to rest for 45 minutes.
2. Peel, core and finely chop the cooking apples.
3. Finely chop the onion and celery.
4. Fry the onion, celery and apple until the onion is transparent and transfer to a bowl.
5. Quickly fry the mince until lightly browned.
6. Mix the mince in with the onion, add the parsley and season.
7. Refrigerate the mixture.
8. Roll out the pastry, cut out six inch (12 cm) rounds.
9. Place the mince mixture in the centre of the pastry, brush the edges with water, pull up the sides and press together, leaving a hole at the top.
10. Fill the hole with grated cheddar cheese and top with breadcrumbs.
11. Beat the egg and brush the pastry with egg.
12. Place the Tiddy Oggys on a baking tray and bake in the oven for 30 minutes at 180 degrees Celsius
13. Remove the Tiddy Oggys from the oven and serve with sorrel leaves, crab apple jelly and apple chutney.
