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 A “priddy oggy” is a pork and cheese suet crust pasty.  Credited to the town of Somerset in Britain, they are a more modern version of Cornish Pasties. (Rhymes with nasty, not hasty.)

It’s an example  of  one of my favorite kinds of food, fat on fat:  it has pork, milk, and beef fat in one tasty package.  (Although it’s low glycemic index, so there’s that.)

Ingredients:

1/2 a Cornish pasty crust recipe, after one week in the refrigerator–see “Darn Close Cornish Pasty” recipe.

3 oz shredded cheddar cheese

4 pieces of bacon

rustic mustard, for serving (Make sure your mustard is gluten-free.)

Kitchen apparati:

oven

silpat

sturdy glass (It doesn’t even matter if it’s clean.  Mine wasn’t.)

Plastic wrap

cookie sheet

Directions:

Turn the oven to 425 to preheat.  Take your pastry crust out of the refrigerator.  With very clean hands, add a little bit of water to the crust.  Put the crust on a silpat and mash it down.  Put a large piece of plastic wrap on top of the pastry crust and roll it thin.  When it’s rolled out, mash the edges (and middles) together to get a thin crust that is mostly circular.  Rip the bacon into small shreds and place the shreds on one half of the crust.  Shred the cheese on top of the bacon, and pull one half of the silpat over the other, bringing the pastry crust over.  This will be messy.  Smooth the crust over and together with a butter knife until you have a coherent crust.  Then bring up the edges and continue to smooth the edges of the crescent together.  Crimp the edges with the very end of a butter knife.  When the preheat button on the oven beeps, put the silpat on a cookie sheet and put the whole thing in the oven for about 30 minutes.

Cost:  About $5.00 for the whole pasty, which will feed two people their entire daily fat allowance.