Apna Food

Apna Food

Bedfordshire Clanger Recipe
Vegetable oil             2 tablespoon
Onions                      2 Finely chopped
Beef skirt                  chopped 500 g
Beef consommé        1 tin
Worcestershire sauce 1 tablespoon
Ripe pears,                 3, peeled, cored and roughly chopped

For the pastry!
Self raised flour   350 g
Salt                      1 tablespoon
Beef suet             60 g  chilled and coarsely grated 
Butter,                  85 g  Shredded
Egg                      1
Water                   160 ml


  1. Heat half the vegetable oil in a large heavy-based frying pan and gently cook the onions for 2-3 minutes until soft. Remove from the pan and put to one side.
  2. Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat. Cook over a high heat for 4-5 minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions.
  3. Add the stock to the pan together with the Worcestershire sauce, and boil until you have only 2-3 tablespoons left, then add the meat and onions back to the pan and cook over a high heat until the sauce has reduced until it is just coating the meat. Remove from heat and keep warm.
  4. Preheat the oven to 200C/Gas 6.
  5. Make the pastry: mix the flour, salt, suet and grated butter with your fingers into a fine breadcrumb-like consistency. Mix in about 160 ml water and the beaten egg to form smooth dough and knead. Once ready, roll out to 1cm thick.
  6. Next, spoon the meat filling in one half and the pear into the other, using a little piece of moulded spare pastry to separate the two in the center. Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray.
  7. Bake for 45 minutes or until the pastry is golden.


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