Ingredients
Units
Scale
- Recipe for Suet Crust Pastry:
- 8 oz self raising flour
- 8 tbsp cold water
- 4 oz shredded beef suet
- Pinch of salt
- ***
- Bedfordshire Clanger Savory Filling:
- 1 small onion
- 1 clove minced garlic
- 2 tsp minced thyme leaves
- 1 tbsp Stonewall Kitchen roasted garlic and onion jam (or use herb or some form of pepper jelly of your choice)
- 4 oz minced mild ham (you could substitute minced smoked turkey breast meat if you prefer)
- A dash or two of hot sauce
- a dash or two of Mushroom Ketchup (preferred) or Worcestershire sauce
- 1 tsp dried sage, rubbed between the palms
- 1 small potato
- 1 tbsp lard (substitute butter or oil if you prefer)
- Salt and pepper to taste
- ***
- Bedfordshire Clanger Sweet Filling Ingredients:
- 1 Cameo or similar apple
- 1 Bosc or D’anjou pear
- 2 tsp sugar
- 1 tbsp raisins
- 1 tbsp grated orange zest
- 1 tsp lemon juice
Instructions
- —
- Mix the suet and self raising flour well together with a pinch of salt then slowly blend in the water and mix together until a firm but soft dough consistency is achieved.
- Turn onto a surface which has been dusted lightly with flour and knead gently until the pastry is smooth all over.
- Allow to rest in the fridge for at least fifteen minutes before using.
- —
- Peel the potato and cut into small dice.
- Put in a saucepan with water to cover, bring to the boil and cook for five minutes. Drain into a dish and put on one side for the moment.
- Peel the onion and chop into small pieces, mince garlic.
- Put the fat in the saucepan and gently sauté the onion until it becomes transparent but not brown, add garlic until just lightly colored.
- Add the ham, stir well and cook gently for about 5 minutes.
- Remove from the heat and stir in the cooked potatoes and sage. Stir in roasted onion/garlic or herb jelly, mushroom ketchup or Worcestershire, hot sauce and thyme. Season with salt and pepper to taste
- —
- Peel and core the apple and pear, then chop them into small pieces. Mix together in a bowl with the raisins, sugar, orange zest and lemon juice.
- —
- How to Construct a Bedfordshire Clanger
- Ingredients (see above for quantities):
- Suet crust pastry
- Pork mixture
- Sweet apple/pear mixture
- 1 beaten egg
- 1 tbsp milk or water
- Method:
- Lightly dust a working surface, cut the suet crust pastry into equal halves and roll each piece out into an oblong about ¼ inch thick.
- Cut a piece of the pastry from the shorter edge about ½ inch thick and roll into a sausage shape, keeping the length the same.
- Use the rolls of pastry to make a wall to separate the two different fillings by putting the pastry rolls on each larger piece, about a third in from a shorter edge using milk to stick the pastry pieces together.
- Divide the pork mixture between each piece of pastry, placing it on the larger side of the wall division.
- Divide the apple mixture between each piece of pasty, placing it on the smaller side of the wall division.
- Brush the edges of the pastry with the rest of the milk and carefully fold the pastry up, sealing the fillings.
- Press the edges firmly so they stick together. Also press firmly down along the wall area so that the division is sealed.
- Brush each clanger with the beaten egg and cook in a preheated oven at gas mark 7, 220 C, 425 F for 10 minutes, then reduce the temperature to gas mark 5, 190 C, 375 F for a further 30 minutes.
- Serve hot or cold.
- Prep Time: 0 hours
- Cook Time: 0 hours
