Bedfordshire Clanger
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes plus 1 hour resting plus 20 minute putting together
Cooking time: 30 minutes
Makes 9 clangers
For the pastry
- 450g/15.9ozs. plain flour plus more to flour the board
- 1.5 teaspoons salt
- 150g/5ozs. suet (order from the butcher)
- 75g/2.65ozs. butter, cubed and chilled
- 2 eggs
- 1/2-3/4 cup ice water
For the filling
- Oil for frying
- 1 onion, peeled and diced
- 1 quince or 2 apples, peeled, cored and diced
- 1 cup cider
- 450g/15.9ozs. roast pork (or whatever roast you have leftover) cut into small cubes (mine were a bit too chunky)
- 370g/13oz. jar of your favourite jam
Step 1 - Firstly make the filling as it needs to cool completely. Fry the onion in 1-2 tablespoons of oil and then add the quince and apples and cider. Cook until starting to get soft. Add the roast pork and season with salt and pepper. Set aside to cool completely
Step 2 - Make the pastry. Finely process the suet first along with the butter so that it ends up in tiny little pieces. Add the flour and salt and one egg (the other egg with be used to glaze). Then pulse and then slowly add the ice water until it just comes together. Shape into three balls and wrap in cling film and place in fridge for 1 hour.
Step 3 - Preheat oven to 225C/437F and line three baking trays with parchment. Roll out one of the balls of dough until thin but not too thin, you don't want it to break. Trim the edges to form a rectangle and divide the dough into three pieces with a knife. Fill the centre with the pork about thee quarters of the way down with the pork filling and then add a tablespoon of the jam at the bottom.
Step 4 - Beat the egg in a small bowl and brush the pastry around the edge with the egg and roll up and seal well. Carefully transfer the clanger to a baking tray and lay seam side down. Repeat with the rest of the pastry. Brush all of the generously with the egg wash. Bake at 225C/437F for 15 minutes and then reduce heat to 170C/338F and bake for 15 minutes. Serve warm.