Bedfordshire Clangers
Discover the rich history and comforting flavors of Bedfordshire Clangers, a traditional British pastry that masterfully combines savory and sweet in one delightful package. With a buttery, golden shortcrust pastry encasing two distinct fillings—hearty pork sausage meat with tender potatoes and carrots on one side, and lusciously fruity jam (like plum or apple) on the other—this recipe offers a perfect balance of flavors in every bite. Ideal for a picnic, lunchbox treat, or as a unique dinner option, these hand-held pasties are as versatile as they are delicious. Quick to prepare and baked to perfection in under an hour, Bedfordshire Clangers carry the charm of rustic English cuisine straight to your table.
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Recipe Information
Ingredients
- 400 g Plain flour
- 200 g Butter (cold, diced)
- 6 tbsp Cold water
- 1 tsp Salt
- 250 g Pork sausage meat
- 100 g Potato (peeled and finely diced)
- 100 g Carrot (peeled and finely diced)
- to taste Seasoning (salt and pepper)
- 4 tbsp Jam (such as plum or apple)
- 1 Egg (beaten, for glaze)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, mix the plain flour and salt. Add the diced cold butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, and mix until the dough just comes together. Be careful not to overwork it.
Wrap the dough in cling film and refrigerate for at least 30 minutes.
Prepare the savory filling by mixing the sausage meat, diced potato, diced carrot, salt, and pepper in a bowl until well combined.
Divide the chilled dough into 4 equal portions and roll each out into an oval shape, roughly 18x12 cm.
Place the savory filling on one half of the oval, leaving a border around the edge. Place 1 tablespoon of jam on the other half of the oval.
Fold the dough over to enclose both fillings, pinching the edges together firmly to seal. Crimp the edges for a traditional look and ensure no filling escapes.
Repeat the process for the remaining 3 portions of dough and fillings.
Place the clangers on the prepared baking sheet and brush them with the beaten egg to create a golden glaze.
Bake in the preheated oven for 45-50 minutes, or until the pastry is golden and cooked through.
Allow the clangers to cool slightly before serving. These can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
4021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.5 g | 310% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 4420 mg | 192% | |
| Total Carbohydrate | 380.5 g | 138% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 38.5 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 205 mg | 16% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1784 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
