Bedfordshire clanger

The Bedfordshire clanger is an elongated suet-crust pastry with savoury and sweet fillings at opposite ends. Tamsin Burnett-Hall’s baked version fills the larger end with pork mince, bacon, onion, potato, sage and cider. The smaller end holds apples, sultanas, lemon, cinnamon, brown sugar and cornflour.^[1]

The dough combines flour, butter, suet and cold water. A strip of pastry divides the two fillings before the dough is folded over and sealed. Egg glaze covers the surface, with two steam slashes marking the savoury end and three the sweet end. The clangers bake until golden and crisp.^[1]