Best Bedfordshire Clanger Cornish Pasties With Dessert Recipes

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BEDFORDSHIRE CLANGER (CORNISH PASTIES WITH DESSERT)



Bedfordshire Clanger (Cornish Pasties With Dessert) image

I saw these made on television last night and the recipe really intrigued me. They were originally made by wives for their husbands to take to work out in the fields or mines. They are a whole meal-in-one pastry making them both sweet and savory. Maybe they are the original TV dinner LOL. The crust would be more authentic and tastier using lard, but taste better using the lard/butter combo. The wives would also make some of the pastry into letters and apply to the top of the clanger their husband's initials so they were easy to identify. They can be made with chicken as well.

Provided by NcMysteryShopper

Categories     One Dish Meal

Time 1h15m

Yield 6 Large Clangers

Number Of Ingredients 19

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
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 rutabagas (a combination of the two is very good) 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
1 cup fruit pie filling
1/4 cup butter
1 tablespoon milk

Steps:

  • Preheat the oven to 400 degrees F.
  • Pastry: Mix flour and salt in a large bowl. Cut in lard or shortening until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Place dough in refrigerator and make filling.
  • Filling: Heat a large skillet over medium-high heat with the vegetable oil. Saute onions until soft. Add carrots, potatoes and/or rutabagas and saute for 10 minutes. Add Garlic and cumin, saute for 2 minutes.
  • Add ground beef, ground pork, and green onions to skillet. Saute until meat is just cooked through. Drain grease. Stir in frozen peas. Add salt and pepper to taste.
  • Divide dough into 6 portions and roll out each into 9" circles.
  • Divide the meat mixture between the pastry rounds and dot with some butter or margarine. At one end of the pastry add some of the fruit pie filling. Damp the edges, draw the edges of the pastry together to form a seam across the top and flute the edges with the fingers. Brush with milk.
  • Place on a baking sheet and bake in the oven at 400°F for 45 minutes or until top is golden brown.

Nutrition Facts : Calories 769.5, Fat 57.6, SaturatedFat 23.4, Cholesterol 113.3, Sodium 337.4, Carbohydrate 38.6, Fiber 2.9, Sugar 2.7, Protein 23.1

BEDFORDSHIRE CLANGERS



Bedfordshire Clangers image

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.

Provided by Halcyon Eve

Categories     Dessert

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces self rising flour (about 1 3/4 cups)
1/2 teaspoon salt
4 ounces butter or 4 ounces vegetable shortening
1/2 cup ice water (or as needed)
1 ounce unsalted butter
1 onion, finely chopped
1 lb chuck steak, diced (or round or similar cut)
1/4 lb ox kidney, cleaned, skinned, cored & diced (or substitute equal weight mushrooms)
salt, to taste
fresh ground black pepper, to taste
2 large cooking apples, peeled, cored and diced (such as Granny Smith, Jonagold, etc)
2 ounces raisins (about 6 tablespoons)
2 tablespoons sugar

Steps:

  • 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.

Nutrition Facts : Calories 963.1, Fat 57.9, SaturatedFat 28.8, Cholesterol 209.8, Sodium 1134.7, Carbohydrate 78.4, Fiber 5, Sugar 27.6, Protein 32.5

BEDFORDSHIRE CLANGER



Bedfordshire Clanger image

This is a traditional dish made in the Bedfordshire area of England. It is a meal that would be prepared, economizing on energy. Usually served on Monday, when the laundry was being done, leaving mother to wash while the meal cooked.

Provided by Cookiecate

Categories     European

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

8 ounces all-purpose flour
1/2 teaspoon salt
4 ounces shredded suet
1/4 pint chilled water
2 large peeled and cubed potatoes
8 ounces country ham
1 yellow onion, peeled and chopped finely large pinch of parsley
4 ounces of any jam or 4 ounces fruit pie filling

Steps:

  • Mix flour salt and suet together,.
  • stir in enough water to give a light elastic dough knead very lightly until smooth.
  • Roll out to about 1/4 inch thick.
  • Make an oblong and imagine this in two pieces.
  • Cut the potatoes up into cubes, cut ham up into bite size pieces, chop onion quite small, chop up parsley roughly.
  • Put this mixture in the middle of one side of the pastry, sprinkle with pepper.
  • On the other side spread jam quite thickly or a tin of fruit pie filling.
  • Roll up the entire thing as you would a swiss roll. Wrap the entire sausage in foil and steam the pudding for 2 -4 hours depending on the filling.
  • When the pudding is ready serve the meat and potato half with vegetables. afterwards serve the jam side with custard.

Nutrition Facts : Calories 557.7, Fat 26.3, SaturatedFat 13.1, Cholesterol 34.8, Sodium 695.7, Carbohydrate 65.5, Fiber 4.2, Sugar 11, Protein 13.9

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