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
Water 160 ml
- 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.
- 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.
- 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.
- Preheat the oven to 200C/Gas 6.
- 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.
- 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.
- Bake for 45 minutes or until the pastry is golden.