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Nigel Barden's Bedfordshire Clangers
from Paul Hollywood’s Pies & Puds (Bloomsbury)
These pies have a savoury filling at one end & a sweet one at the other. They used to function as complete, portable meals for farm labourers – the savoury portion would be marked by 3 steam holes, & the sweet with 2, so everyone knew which end to eat first. The name may come from an old Midlands word ‘clanging’, which means ‘eating with great relish’.
Prep time 45 mins
Cooking time 45 mins
For the Suet pastry
300g self-raising flour
1 tsp fine salt
100g beef suet
50g cold unsalted butter, cut into roughly 1cm dice
About 200ml very cold water
1 egg, beaten, to glaze
For the savoury filling
1 tbsp vegetable oil
25g unsalted butter
1 small leek, trimmed, quartered lengthways & thinly sliced
1 large potato, about 250g, peeled & cut into 5mm dice
175g uncooked gammon, cut into 1cm cubes
1 tsp English mustard
Salt & pepper
For the sweet filling
50g soft brown sugar
1 small cooking apple, about 150g peeled, cored & diced
1 pear, about 150g peeled, cored & diced
½ tsp ground cinnamon
15g unsalted butter, cut into 4 pieces
Large baking sheet (lipped)
First make the savoury filling.
Heat the oil & butter in a frying pan over a medium heat.
Add the leek & potato & cook gently for about 5 mins, until the leek is soft.
Add the gammon & cook for another 5 mins, until it’s just cooked.
Take off the heat & stir in the mustard & some salt & pepper. Leave to cool.
To make the sweet filling, just mix all the ingredients, except the butter, together in a bowl.
Heat your oven to 220C / gas 7.
Line a large lipped baking sheet with baking parchment.
For the pastry, mix the flour, salt & suet in a bowl.
Add the butter & rub in lightly with your fingertips until the mix resembles breadcrumbs.
Stir in just enough cold water to form a soft dough.
To assemble, lightly dust a work surface with flour & roll out the dough to about 60 x 25cm.
Now cut across into 4 rectangles, about 25 x 15cm.
Trim the edges so they are neat & straight, then roll the trimmings from each portion of dough into a little sausage.
Brush a line of beaten egg across the middle of each piece of pastry & lay the pastry sausage on it.
Pinch to form a ‘dam’ which will keep the fillings separate.
Put one quarter of the savoury filling on one half of each piece of pastry & one quarter of the sweet on the other.
Top the sweet filling with a dot of butter.
Brush the pastry edges with beaten egg.
Fold the pastry over the fillings to form a long sausage roll shape.
Press either side of the central pastry ‘dam’ & press the edges together to seal.
Make 3 diagonal slashes on the savoury ends & 2 on the sweet.
Transfer to the baking sheet, seam down & brush with egg.
Bake for 15 mins, then turn the oven down to 180C / gas 4 & bake for a further 20 mins.
Serve the clangers hot or cold.
Nigel's Top Tips
- Generally, the cooler the pastry the better, making for a light, slightly crumbly pastry, rather than a heavy, greasy one.
- On a hot day it's worth chilling your flour for a little while before commencing.