LANGERS RECIPES

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TRADITIONAL BEDFORDSHIRE CLANGER RECIPE - COUNTRYFILE.COM



Traditional Bedfordshire clanger recipe - Countryfile.com image

After hearing rumours of an extraordinary pasty native to the county of Bedfordshire, Clare Hargreaves decided to track it down.

Provided by Clare Hargreaves

Categories     Food and Recipes

Number Of Ingredients 20

Self-raising flour 325g (11oz)
Salt 1tsp
Shredded beef suet 100g (3 /12 oz)
Butter 50g (20z), chilled and chopped
Egg 1, beaten
Egg 1, beaten
Granulated sugar 2tsp
Small onion 1, chopped
Rapeseed oil 1tbsp
Minced pork 225g (8oz)
Dried sage 1tsp
Worcestershire sauce 1tbsp
Cooking apple 1
Frozen peas 50g (2oz)
Salt, to taste
Pepper, to taste
Cooking apple 2
Dates 50g (2oz), stoned and chopped
Orange rind 1, grated
Sultanas 50g (2oz)

Steps:

  • Preheat the oven to 220°C/425°F/Gas 7. To make the savoury filling, put the onion and oil in a frying pan over a medium heat for 2-3 mins, until the onion is soft and golden. Stir in the pork and sage and cook gently for 5 mins, stirring often. Peel, core and chop the apple and add it to the pork mix along with the Worcestershire sauce. Cook for a further 5 mins, then stir in the peas, season to taste and leave to cool.
  • To make the sweet filling, peel and chop the apples, then place in a mixing bowl and stir in the dates, orange rind, sultanas and sugar.
  • To make the pastry, mix the flour, salt, suet and chopped butter into a course breadcrumb-like consistency. Mix in about 125ml water and the beaten egg to form a smooth dough and knead for a minute. Roll the pastry on a floured surface to about ½cm thick and cut into two rectangles about 15cm (6in) long by 8cm (3in) wide, then brush the edge of the long end with beaten egg.
  • On one side of each pastry rectangle, put half of the savoury filling, and on the other put half of the sweet filling. Roll the pastry over the filling to form a sausage roll shape, and press the centre lightly so that the dividing strip sticks to the top. Push the edges together, brush with beaten egg and sprinkle the sweet half with sugar. Bake in the preheated oven for 15 mins, then lower the heat to 190°C/375°F/Gas 5 and bake for a further 25 mins. Serve hot or cold.

Nutrition Facts : Calories 0 calories, FatContent 0 gram fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 0 gram carbohydrates, SugarContent 0 gram sugar, FiberContent 0 gram fibre, ProteinContent 0 gram protein, SodiumContent 0 milligram of sodium

BEDFORDSHIRE CLANGER RECIPE | BRITISH RECIPES | UNCUT RECIPES



Bedfordshire Clanger Recipe | British Recipes | Uncut Recipes image

TRADITIONAL BRITISH RECIPE: The Bedfordshire Clanger is a dish from the English county of Bedfordshire, dating back to at least the 19th century. The clanger is an elongated suet crust dumpling similar to a pasty, with a savoury filling at one end and a sweet filling at the other, comprising a main course and dessert in one package.

Provided by Uncut Recipes

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 12

3 cups Self-Raising Flour
0.75 cup Water
0.6 cup Shredded Beef Suet
0.25 cup Butter
1 Free-Range Egg
1 teaspoon Salt
2 cups Beef Skirt
1 tin Beef Consomme
3 Ripe Pears
2 Onions
1 tbsp Worcestershire Sauce
2 tablespoon Vegetable Oil

Steps:

  • 01 - Heat half the Vegetable Oil in a large frying pan and cook the Onions for about 3 minutes or until soft and translucent. 02 - Once cooked remove the Onions, place the in a bowl, and set aside. 03 - Heat the pan again over a high heat and add the rest of the Vegetable Oil, Season and add the Chopped Meat. Cook over a high heat for about 5 minutes, until evenly browned. 04 - Remove the Meat from the pan and mix with Onions. 05 - Add the Stock to the pan together with the Worcestershire Sauce, and boil until you have only 3 tablespoons left. 06 - Add the Meat and Onions back to the pan and cook over a high heat until the Sauce has reduced to coating the meat. Remove from heat and keep warm. 07 - Preheat the oven to 200C / 392F. 08 - Mix Flour, Salt, Suet and Grated Butter with your fingers into a fine breadcrumb-like consistency. 09 - Mix in about 150ml / 5.2oz / 0.66 cup of Water and the beaten Egg to form a smooth dough and knead. 10 - Once ready, roll out to 1cm / 0.4in thick.

Nutrition Facts : ServingSize 1 portion, Calories 400 cal, FatContent 39 g

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