Sort ingredients
willa
QR Code
Listen
Pdf
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.
Peel, core and finely chop the cooking apples.
Finely chop the onion and celery.
Fry the onion, celery and apple until the onion is transparent and transfer to a bowl.
Quickly fry the mince until lightly browned.
Mix the mince in with the onion, add the parsley and season.
Refrigerate the mixture.
Roll out the pastry, cut out six inch (12 cm) rounds.
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.
Fill the hole with grated cheddar cheese and top with breadcrumbs.
Beat the egg and brush the pastry with egg.
Place the Tiddy Oggys on a baking tray and bake in the oven for 30 minutes at 180 degrees Celsius.
For the dressing, place a teaspoon of mustard in a bowl and add a pinch each of salt, pepper and sugar. Add the vinegar then whisk in the olive oil.
Toss the leaves in a little dressing.
Remove the Tiddy Oggys from the oven and serve with the salad and a teaspoon each of crab apple jelly and apple chutney. Finish with a drizzle of dressing round the plate.