Bedfordshire Clanger

Ingredients for 2 servings:

• 1 large onion(s), chopped
• 1 tbsp oil
• 225 g minced meat, mixed
• 1 tsp sage
• 1 small apple
• 1 tbsp Worcestershire sauce
• 50 g peas, frozen
• 1 pinch(s) of pepper, to taste
• 2 small apples
• 50 g dates
• 50 g sultanas
• 1 orange(s), zest
• 1 tsp sugar
• 325 g flour
• some baking powder
• 1 pinch of salt
• 100 g tallow, crushed or coconut oil or palm oil
• 50 g butter, cold, chopped
• 1 tsp salt
• 125 ml water
• 1 egg(s)
• 1 egg(s)
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

traditional and good for using up leftovers

Preheat the oven to 220°C (425°F or gas mark 7). For the savory filling: Fry the onion and oil in a pan over medium heat for 2-3 minutes, until the onion is soft and golden. Stir in the minced meat and sage and cook gently for 5 minutes, stirring often. Peel, core, and chop an apple and add it to the meat mixture with the Worcestershire sauce. Cook for another 5 minutes, then stir in the peas and season with pepper. Allow the filling to cool. Tip: This is where any leftovers from the previous day come in handy. The filling can be modified to your liking. For the sweet filling: Peel and chop the apples, then place them in a mixing bowl and stir in the dates, orange zest, sultanas, and sugar. For the pastry: Combine the flour with baking powder and a little salt. Mix the mixture, salt, suet, and chopped butter to a coarse breadcrumb consistency. Mix everything with about 125 ml water and beaten egg to form a smooth dough and knead for one minute. Tip: You can also try using ready-made dough; it’s easier. Roll out the dough on a floured surface to about 1/2 cm thick and cut into two rectangles about 15 cm long and 8 cm wide, then brush the edge of the long end with beaten egg. Place half of the savory filling on one side of each rectangle and half of the sweet filling on the other. Roll the dough into a sausage roll over the filling and press gently in the center to ensure the liner sticks to the top. Crimp the edges together, brush with beaten egg, and sprinkle the sweet half with sugar. Bake the Bedfordshire Clanger in a preheated oven for 15 minutes, then reduce the heat to 190 °C (375 °F or Gas Mark 5) and bake for a further 25 minutes. Serve the Bedfordshire Clanger hot or cold. Always start your meal with the savory side, then leave the sweet for dessert.