👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Ensure the butter is very cold for a flaky pastry.
2. 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.

   💡 Proffstips: Don't overwork the dough.
3. 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.

   💡 Proffstips: Ensure the filling is cool before assembling to prevent the pastry from becoming soggy.
4. 4

   Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line three baking trays with parchment paper.

   💡 Proffstips: Using parchment paper prevents sticking and makes cleanup easier.
5. 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.

   💡 Proffstips: Ensure the jam is at the very end to create a distinct sweet section.
6. 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.

   💡 Proffstips: Seal the edges well to prevent the filling from leaking out during baking.
7. 7

   Repeat with the remaining dough balls and filling. Brush the tops and sides of the clangers with the remaining beaten egg.

   💡 Proffstips: An egg wash gives the pastry a golden, glossy finish.
8. 8

   Bake for 25-30 minutes, or until the pastry is golden brown and cooked through. Let cool slightly before serving.

   💡 Proffstips: Allow to cool for at least 10 minutes before eating, starting with the savory end and finishing with the sweet.