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Sweet and Savory Bedfordshire Clanger

The Bedfordshire clanger is dinner and dessert all wrapped up in one deliciously buttery pastry!
Print Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings: 2 Clangers
Course: Dinner, Lunch, Main Course, Meal
Ingredients Method

Ingredients
  

Pastry
  • 3 ½ Cup Self-Rising Flour
  • 1 Teaspoon Salt
  • ½ Cup Shredded Vegetable Fat
  • ¼ Cup Butter chilled and cubed
  • 1 Egg beaten
  • 1 Egg for exterior egg wash
  • 2 Tablespoon Granulated Sugar for sprinkling
Savory Filling
  • 1 Onion chopped
  • 1 Tablespoon Canola Oil
  • 3 ½ Cup Minced B'ef or other meat
  • 1 Teaspoon Dried Basil
  • 1 Tablespoon Soy Sauce
  • 1 Apple finely chopped
  • ½ Cup Frozen Peas
  • Salt to taste
  • Pepper to taste
Sweet Filling
  • 1 Apple diced
  • 3 Dated pitted and diced
  • 1 Orange zested
  • ½ Cup Golden Raisins
  • 2 Tablespoon Granulated Sugar

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit.
Savory Filling
  1. Heat up the oil in a frying pan. Add onions and sauté for two to three minutes or until onion is soft and golden.
  2. Stir in Be’f (or actual meat if you prefer) and sage, cook gently for about five minutes, stirring often.
  3. Add in apples, Worcestershire sauce, and peas. Cook for an additional five minutes covered.
  4. Season to taste and leave to cool.
Sweet Filling
  1. Mix apples, dates, orange rind, golden raisins, and sugar.
  2. Set aside and allow the fruits to macerate in the sugar.
Pastry
  1. Combine the flour, salt, vegetable fat, and butter until a breadcrumb-like consistency is achieved.
  2. Add in ½ cup water and the beaten egg to form a smooth dough. Knead for a minute or so until completely smooth.
  3. Roll out the pastry onto a floured surface until about ½ cm thick. Cut the dough into two rectangles (mine were approximately 4 inches by 5 inches). These pastries will be folded in half along the long edge so keep in mind the working room is really about half the size of the pastry.
  4. On one side of each pastry rectangle, put half of the savory filling one on end and the half of the sweet filling on the other end. Leave a space between them.
  5. Brush all of the pastry edges with an egg wash and then fold the pastry over the filling. Crimp the edges and push down on the strip of pastry between the savory and sweet filling. This will create a barrier between the two and prevent mixing.
  6. Brush the entire pastry with a beat egg and spring sugar on the sweet end of the pastry.
  7. Bake for 15 minutes, then lower the heat to 375 degrees Fahrenheit and bake for another 25 minutes.
  8. Enjoy hot or cold!!