Bedfordshire Clanger recipe
Andy Bates' old-fashioned clanger wraps chopped beef skirt up in one end, and ripe pears in the other. It's a main and a pudding in one!
Ingredients
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 500 g beef skirt, chopped
- 1 tin beef consomme
- 1 tbsp Worcestershire sauce
- 3 ripe pears, peeled, cored and roughly chopped
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 17.6 oz beef skirt, chopped
- 1 tin beef consomme
- 1 tbsp Worcestershire sauce
- 3 ripe pears, peeled, cored and roughly chopped
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 17.6 oz beef skirt, chopped
- 1 tin beef consomme
- 1 tbsp Worcestershire sauce
- 3 ripe pears, peeled, cored and roughly chopped
- 350 g self-raising flour
- 1 tsp salt
- 85 g shredded beef suet
- 60 g butter, chilled and coarsely grated
- 1 free-range egg
- 150 ml water
- 12.3 oz self-raising flour
- 1 tsp salt
- 3 oz shredded beef suet
- 2.1 oz butter, chilled and coarsely grated
- 1 free-range egg
- 5.3 fl oz water
- 12.3 oz self-raising flour
- 1 tsp salt
- 3 oz shredded beef suet
- 2.1 oz butter, chilled and coarsely grated
- 1 free-range egg
- 0.6 cup water
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 60 mins
- Serves: 4
Step-by-step
- Make the meaty bit of the filling: heat half the vegetable oil in a large heavy-based frying pan and gently cook the onions for 2-3 minutes until soft and translucent. 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 3-4 minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions.
- 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 3-4 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. Meanwhile, make the pastry: mix the flour, salt, suet and grated butter with your fingers into a fine breadcrumb-like consistency. Mix in about 150-160ml water and the beaten egg to form a 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 centre. 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.
You might also like
The tastiest regional foods in the UK
Win the trip of a lifetime to India
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature