Bedfordshire Clangers

These are a handheld pasty-like recipe that have a savoury end and a sweet end (think Cornish pasties with dessert included). They are (obviously) from Bedfordshire, England. They were originally made by Bedfordshire housewives and mothers for their menfolk to take with them into the farm fields, for a quick midday meal. The recipe comes from the coobook for the website "The Great British Kitchen" at http://www.greatbritishkitchen.co.uk/recipebook/index.php. The original recipe called to make one huge clanger that was to serve four, but I've included directions for making four small ones. Times are estimated.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

  • 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.
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@Halcyon Eve
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@Halcyon Eve
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"These are a handheld pasty-like recipe that have a savoury end and a sweet end (think Cornish pasties with dessert included). They are (obviously) from Bedfordshire, England. They were originally made by Bedfordshire housewives and mothers for their menfolk to take with them into the farm fields, for a quick midday meal. The recipe comes from the coobook for the website "The Great British Kitchen" at http://www.greatbritishkitchen.co.uk/recipebook/index.php. The original recipe called to make one huge clanger that was to serve four, but I've included directions for making four small ones. Times are estimated."
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  1. MarraMamba
    fabulous fabulous fabulous! I baked them rather than boiled them, was a bit of a chicken with the boiling :) and loved having dessert and dinner in one neat package. Only thing i subbed was mushrooms for the kidney
    Reply
  2. Halcyon Eve
    These are a handheld pasty-like recipe that have a savoury end and a sweet end (think Cornish pasties with dessert included). They are (obviously) from Bedfordshire, England. They were originally made by Bedfordshire housewives and mothers for their menfolk to take with them into the farm fields, for a quick midday meal. The recipe comes from the coobook for the website "The Great British Kitchen" at http://www.greatbritishkitchen.co.uk/recipebook/index.php. The original recipe called to make one huge clanger that was to serve four, but I've included directions for making four small ones. Times are estimated.
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