My Nan used to make these and call them tiddly oggies. Apparently, it’s the cornish word for pasty. Traditionally they are made with minced beef and potato but my Nan used to make them with cheese and onion.
I’ve added tomato, mango chutney and oregano. They’re wonderful and everyone will snap them up in a flash so make double the amount you need!
500g ready roll shortcrust pastry
A little flour to roll out pastry
180g mature cheese – diced
6 cherry tomatoes – cut into quarters
2 teaspoons oregano
Half a diced onion
Salt and cracked black pepper to season
2 tablespoons mango chutney
Beaten egg or milk to glaze.
Pre heat oven to 200c / 180c
Firstly roll out your pastry on a floured work surface.
Now get a teacup and place it upside down to cut out your shapes for your tiddly oggies. You need 2 per tiddly oggie as one is going to be the base and one is going to be the lid.
I found that 500g of pastry makes 5 as you get 10 circles.
When you’ve cut them out place 5 of them on a foil lined baking tray and set aside.
In a large mixing bowl add all your ingredients and mix with a wooden spoon to combine thoroughly.
Spoon on the filling across the 5 pastry bases and press on the lids pressing around the sides to crimp the edges and make sure they are fully sealed.
Brush with beaten egg and bake on the middle shelf of the oven for approx 15-20 minutes. When they look golden take them out and watch them disappear before you even get a look in!