Several years ago we were in Burra in South Australia and Maggie ordered a Tiddy Oggie for lunch and it was then that I found out that Tiddy Oggie is supposedly Cornish for “proper pastie”.

It is a traditional pastie however two thirds are savoury and one third sweet, or dessert, so that you get your two course meal in one pastry shell.

Have always wanted to try making them and today inspiration came to me so here they are.

Ingredients
Shortcut Pastry (Frozen or make your own)
Potato
Swede
Onion
Steak
Pie Apple
Salt & Pepper to taste
Egg

Method
Dice the potato, Swede, Onion and steak into equal proportions.

Cut a circle from a sheet of pastry and pile on one third of half of it with the savour mix.  Spindle with salt and pepper.

Cut a small piece of pastry and push it against the mix to make a blocker then place some apple on the remaining third.

Fold over and seal the sides then brush with an egg wash.  Sprinkle some raw sugar over the section that has the apple in it.

Place in camp oven, Weber Q or any other over that has been preheated to around 200 degrees and cook for an hour.

Maggie tells me we should eat more greens so I served these with brussel sprouts and a dish of sauce for the savoury and cream for the dessert.

Chally wrote on Jun 7^th, 2022 at 8:56pm:


Do a Google search for it.   

Looks good, I might have a go, I'm a big fan of a good pastie.

The one thing missing in your tiddy oggie is the handle.

The crust join across the top is not decorative - it should be folded over a couple of times to be quite thick and also baked quite hard.

It gave the miner something grab hold of with dirty hands - the crust was then discarded.