Bedfordshire Clanger
Historic Bedfordshire field worker's pasty encased in a crisp suet crust: savory minced pork, onion, and fresh sage filling at one end, sweet spiced Bramley apples at the other, separated by a pastry barrier.
Ingredients
- • Suet crust: 300g self-raising flour, 150g shredded beef or vegetable suet, 1/2 tsp salt, cold water
- • Savory end: 250g minced pork shoulder, 1 small onion (minced), 1 tsp fresh sage (chopped), salt and black pepper
- • Sweet end: 2 Bramley cooking apples (peeled and diced), 2 tbsp dark brown sugar, 1/4 tsp ground cinnamon
- • 1 egg, beaten for glaze
Preparation Steps
Combine flour, suet, and salt in a bowl. Stir in enough cold water to form a firm, rollable dough. Rest chilled for 20 minutes.
Mix minced pork with onion, sage, salt, and pepper for the savory end. In a separate bowl, toss diced apples with brown sugar and cinnamon.
Roll pastry into an oblong. Place savory pork filling on the left half and sweet apple filling on the right half, inserting a pastry ridge in the center. Fold pastry over and crimp edges tightly.
Brush with beaten egg. Score small marks on the sweet end to distinguish it. Bake at 200°C for 35-40 minutes until golden brown and sizzling.