Bedfordshire Clangers Recipes

BEDFORDSHIRE CLANGER (CORNISH PASTIES WITH DESSERT)

Steps:

• Preheat the oven to 400 degrees F.
• Pastry: Mix flour and salt in a large bowl. Cut in lard or shortening until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Place dough in refrigerator and make filling.
• Filling: Heat a large skillet over medium-high heat with the vegetable oil. Saute onions until soft. Add carrots, potatoes and/or rutabagas and saute for 10 minutes. Add Garlic and cumin, saute for 2 minutes.
• Add ground beef, ground pork, and green onions to skillet. Saute until meat is just cooked through. Drain grease. Stir in frozen peas. Add salt and pepper to taste.
• Divide dough into 6 portions and roll out each into 9" circles.
• Divide the meat mixture between the pastry rounds and dot with some butter or margarine. At one end of the pastry add some of the fruit pie filling. Damp the edges, draw the edges of the pastry together to form a seam across the top and flute the edges with the fingers. Brush with milk.
• Place on a baking sheet and bake in the oven at 400°F for 45 minutes or until top is golden brown.

BEDFORDSHIRE CLANGER

Steps:

• Mix flour salt and suet together,.
• stir in enough water to give a light elastic dough knead very lightly until smooth.
• Roll out to about 1/4 inch thick.
• Make an oblong and imagine this in two pieces.
• Cut the potatoes up into cubes, cut ham up into bite size pieces, chop onion quite small, chop up parsley roughly.
• Put this mixture in the middle of one side of the pastry, sprinkle with pepper.
• On the other side spread jam quite thickly or a tin of fruit pie filling.
• Roll up the entire thing as you would a swiss roll. Wrap the entire sausage in foil and steam the pudding for 2 -4 hours depending on the filling.
• When the pudding is ready serve the meat and potato half with vegetables. afterwards serve the jam side with custard.

BEDFORDSHIRE CLANGERS

Steps:

• To make pastry, combine flour and salt in a bowl. Cut suet into flour until it resembles coarse crumbs. Mix water in with a fork, a bit at a time, until it becomes a soft dough. Wrap in plastic wrap and refrigerate until ready to use.
• Melt butter in pan over medium heat and saute onion, steak, and kidneys (or mushrooms) until onions are soft and meats are browned. Season to taste with salt & pepper.
• Remove pastry from refrigerator. Divide into fourths. Roll each fourth out on lightly floured surface into a rectangle. Cut a strip from a short side and place down the middle of the rectangle to make two sections.
• On one half of each rectangle, spread the meat mixture. On the other half, place the apples, raisins, and sugar.
• Carefully roll up pastry jelly-roll style. Moisten the ends and seal. Wrap loosely in greased foil and place in a large saucepan.
• Cover with boiling water and simmer for 1 1/2 hours. Check water level occasionally, adding additional boiling water as needed.
• May be served hot or at room temperature. You can also make one great one and share it (as the original recipe stated), with gravy and vegetables for the savoury side and a custard sauce for the sweet.