Bedfordshire Clanger
A traditional Bedfordshire dish, the clanger is a suet pastry encased in two distinct sections: one savory and one sweet. Historically, it was a complete meal for farm laborers, providing both a main course and dessert in a single, portable package.
🧂 Ingredients
- 450 g Plain flour(plus extra for dusting)
- 1.5 tsp Salt
- 150 g Suet(shredded)
- 75 g Butter(cubed and chilled)
- 2 large Eggs(one for the dough, one for glazing)
- 0.75 cup Ice water(approximately)
- 500 g Pork mince
- 1 medium Onion(finely chopped)
- 6 rashers Smoked streaky bacon(chopped)
- 200 g Potato(peeled and cut into 1cm chunks)
- 1 tsp Dried sage
- 175 ml Cider
- 2 tbsp Parsley(chopped)
- 200 g Plum jam
👨🍳 Instructions
- 1
For the pastry, combine the flour, salt, suet, and chilled butter in a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs.
💡 Tip: Ensure the butter is very cold for a flaky pastry. - 2
Whisk one egg with approximately 0.5 cup of ice water. Gradually add this to the flour mixture, mixing until a dough forms. Add more water if needed. Knead lightly on a floured surface until smooth, then divide into three balls. Wrap in cling film and chill for at least 30 minutes.
💡 Tip: Don't overwork the dough. - 3
For the savory filling, heat oil in a frying pan over medium heat. Add the chopped onion and bacon and cook for 5 minutes until softened and golden. Add the pork mince, breaking it up with a spoon, and cook until browned. Stir in the potato chunks, sage, cider, and chopped parsley. Season with salt and pepper. Cover and simmer for 10 minutes, then uncover and cook for a further 5 minutes, or until most of the liquid has evaporated. Let the filling cool.
💡 Tip: Ensure the filling is cool before assembling to prevent the pastry from becoming soggy. - 4
Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line three baking trays with parchment paper.
💡 Tip: Using parchment paper prevents sticking and makes cleanup easier. - 5
Roll out one ball of dough thinly into a rectangle. Spread about one-third of the cooled pork filling along the center of the dough, leaving a border at the edges. Spoon about one-third of the plum jam at one end of the pork filling.
💡 Tip: Ensure the jam is at the very end to create a distinct sweet section. - 6
Brush the edges of the pastry with the beaten egg. Fold the longer sides of the pastry over the filling, then fold the ends to seal, creating a sausage shape. Carefully transfer to a baking tray, seam-side down.
💡 Tip: Seal the edges well to prevent the filling from leaking out during baking. - 7
Repeat with the remaining dough balls and filling. Brush the tops and sides of the clangers with the remaining beaten egg.
💡 Tip: An egg wash gives the pastry a golden, glossy finish. - 8
Bake for 25-30 minutes, or until the pastry is golden brown and cooked through. Let cool slightly before serving.
💡 Tip: Allow to cool for at least 10 minutes before eating, starting with the savory end and finishing with the sweet.
💡 Pro Tips
- ✓The Bedfordshire Clanger is designed to be a complete meal in one, so ensure both the savory and sweet fillings are well-portioned.
- ✓If the pastry becomes too soft while working with it, return it to the refrigerator to firm up.
- ✓Traditionally, the savory filling could include rabbit or other meats, and the sweet filling could be fruit preserves.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use a different savory filling, such as leftover roast chicken or lamb.
- Experiment with other fruit jams or preserves for the sweet end, like apple or damson.