Instructions: Mix together the mustard, sweet potato, smoked pork and apple, tossing until well coated with mustard. Pre-heat the oven to 425F/220C.

Divide the pastry into 4 parts, flour your hands and shape each part into a ball. Roll out each ball into a circle roughly 7" in diameter. Then cut out an exact 6" circle with a plate or bowl as a guide, and trim the excess.

Put an even amount of the filling mixture into the centre of each pastry circle, and wet the edges with a pastry brush dipped in water. Enclose the filling by folding the folds in half to resemble a turnover. Seal the edges by pressing together firmly and crimping with your fingers or the tines of a fork.

Brush the pasties with the milk, place on a lightly-greased baking sheet and bake for 30 minutes, or until the crust is golden brown. Remove from the oven and allow to cool for 5 minutes.

For the vegetables, put the parsnips in a steamer tray and steam for 8 minutes. Add the carrots and steam for 10 minutes. Place carrots and parsnips in a bowl and mash roughly. Season with salt, pepper and nutmeg and set aside. Bring water, mint and sugar to the boil in a medium pan, add the peas and simmer until they are tender - about 5-10 minutes for fresh, 3 for frozen.

Serve one tiddy oggy on each plate with the mashed vegetables and peas on the side.

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