Bedfordshire Clanger: A Sweet and Savory Slice of History

I remember the first time I encountered a Bedfordshire Clanger. It was at a small food festival in the English countryside, the aroma of freshly baked pastry hanging heavy in the air. Intrigued, I watched as a woman with flour dusting her apron explained the history of this unique dish – a hearty pastry pocket divided into savory and sweet sections. The idea of a single handheld meal that could satisfy both my hunger for savory and sweet blew my mind. From that moment, I was hooked, eager to learn the secrets of this intriguing culinary creation.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 6 Large Clangers
• Dietary Type: Not Vegetarian

Ingredients

• For the Crust:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup lard (or 1/2 cup lard and 1/2 cup butter) or 1 cup shortening (or 1/2 cup lard and 1/2 cup butter)
  • 1/2 cup cold water
• For the Savory Filling:
  • 1 tablespoon oil, plus 1 1/2 teaspoons oil
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 2 1/2 carrots, diced
  • 1 rutabaga (or 1 potato, diced – a combination of the two is very good)
  • 1/2 lb lean ground beef, and 1/2 lb ground pork (or 1 lb steak, cut in small pieces)
  • 5 green onions, chopped
  • 1/2 cup frozen peas
  • salt and pepper to taste
• For the Sweet Filling:
  • 1 cup fruit pie filling (apple, cherry, or plum work well)
  • 1/4 cup butter, cut into small pieces
• For Brushing:
  • 1 tablespoon milk

Equipment Needed

• Large bowl
• Measuring cups and spoons
• Large skillet
• Rolling pin
• Baking sheet

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C).
2. Prepare the Pastry: In a large bowl, mix together the flour and salt.
3. Cut in the lard (or lard/butter combination or shortening or shortening/butter combination) using a pastry blender or your fingertips, until the mixture resembles coarse crumbs. This step is crucial for a flaky crust.
4. Stir in the cold water, mixing just until the dough comes together and forms a ball. Be careful not to overmix.
5. Wrap the dough in plastic wrap and place it in the refrigerator to chill while you prepare the filling. This resting period allows the gluten to relax, resulting in a more tender crust.
6. Prepare the Savory Filling: Heat a large skillet over medium-high heat with 1 tablespoon of vegetable oil.
7. Sauté the onions until they are softened, about 5 minutes.
8. Add the diced carrots and rutabaga (or potato, or a combination) to the skillet and sauté for about 10 minutes, or until they begin to soften.
9. Add the minced garlic and cumin, and sauté for another 2 minutes, until fragrant.
10. Add the ground beef and ground pork (or diced steak) and green onions to the skillet.
11. Sauté until the meat is just cooked through, breaking it up with a spoon as it cooks.
12. Drain any excess grease from the skillet.
13. Stir in the frozen peas, and season with salt and pepper to taste. Set aside to cool slightly.
14. Assemble the Clangers: Divide the chilled dough into 6 equal portions.
15. Roll out each portion of dough into a 9-inch circle.
16. Divide the meat mixture evenly between the pastry rounds, placing it on one half of each circle. Dot the meat filling with small pieces of butter.
17. On the other half of the pastry round, add some of the fruit pie filling.
18. Dampen the edges of the pastry with water. This will help the edges seal together properly.
19. Draw the edges of the pastry together to form a seam across the top, encasing both the savory and sweet fillings.
20. Flute the edges with your fingers or a fork to create a decorative and secure seal.
21. Brush the tops of the clangers with milk. This will help them brown beautifully in the oven.
22. Place the clangers on a baking sheet lined with parchment paper.
23. Bake in the preheated oven at 400°F (200°C) for 45 minutes, or until the tops are golden brown.

Expert Tips & Tricks

• For an even richer flavor, consider using a combination of beef suet and butter in the pastry.
• To prevent the bottom crust from becoming soggy, preheat the baking sheet in the oven before placing the clangers on it.
• If the tops of the clangers are browning too quickly, tent them with foil during the last 15 minutes of baking.
• Don’t be afraid to experiment with different savory and sweet fillings! Seasonal vegetables and fruits can add unique flavors to your clangers.

Serving & Storage Suggestions

Serve your Bedfordshire Clangers warm, straight from the oven. They are a complete meal in themselves, perfect for a hearty lunch or dinner. Leftover clangers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) until warmed through, or microwave them in short bursts until heated. You can freeze them for longer storage. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	769.5 kcal	N/A
Calories from Fat	518 g	67%
Total Fat	57.6 g	88%
Saturated Fat	23.4 g	116%
Cholesterol	113.3 mg	37%
Sodium	337.4 mg	14%
Total Carbohydrate	38.6 g	12%
Dietary Fiber	2.9 g	11%
Sugars	2.7 g	N/A
Protein	23.1 g	46%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Clanger: Substitute the meat filling with a mixture of lentils, vegetables, and herbs. Use vegetable suet in the pastry.
• Vegan Clanger: Use a vegan pastry recipe with vegetable shortening. Substitute the meat filling with a lentil and vegetable mixture, and use a plant-based butter alternative.
• Gluten-Free Clanger: Use a gluten-free flour blend for the pastry. Ensure all other ingredients are gluten-free.
• Seasonal Clanger: Adapt the fillings to use seasonal produce. In the autumn, try using pumpkin or squash in the savory filling and apple or pear in the sweet filling.

FAQs (Frequently Asked Questions)

Q: What is a Bedfordshire Clanger?
A: It’s a traditional English pastry with a savory filling at one end and a sweet filling at the other, essentially a whole meal in one pastry.

Q: Can I use different types of meat in the savory filling?
A: Absolutely! Feel free to experiment with chicken, lamb, or even sausage meat for a different flavor profile.

Q: What kind of fruit pie filling works best?
A: Apple, cherry, plum, or any berry filling works well. Choose your favorite, or try a combination for a unique flavor.

Q: How can I prevent the crust from becoming soggy?
A: Make sure to drain any excess grease from the savory filling and preheat the baking sheet before placing the clangers on it.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.

Final Thoughts

The Bedfordshire Clanger is more than just a recipe; it’s a piece of history, a testament to the ingenuity of cooks past. I urge you to try your hand at this delightful dish. Don’t be afraid to experiment with the fillings and make it your own. Share your creations with friends and family, and let the aroma of freshly baked clangers fill your home with warmth and joy. And, of course, I’d love to hear about your experience! Enjoy!