Bedfordshire Clanger
A classic Bedfordshire roll with tender suet pastry, housing a savoury beef filling at one end and sweet spiced apples at the other.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Baking tray
- •Greaseproof paper
- •Mixing bowl
- •Frying pan
- •Rolling pin
- •Pastry brush
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 24 g
- carbs
- 58 g
- fibre
- 4 g
- protein
- 22 g
- calories
- 540 kcal
Instructions
- 1
Heat the vegetable oil in a frying pan over medium heat.
- 2
Add the diced beef, onion, potato, half the salt, and black pepper, cooking for 8 minutes until softened, then cool completely.
- 3
Mix the diced Bramley apple and caster sugar together in a separate small bowl.
- 4
Combine the flour, suet, and remaining salt in a large mixing bowl.
- 5
Pour in the cold water gradually, stirring with a knife until a soft, pliable dough forms.
- 6
Divide the dough into four equal balls and roll each on a floured surface into a 15x20cm oblong.
- 7
Place the savoury beef mixture along one half of each dough oblong.
- 8
Spoon the sweet apple mixture along the remaining half, leaving a small pastry gap in the middle.
- 9
Brush the edges with water, roll the pastry over the filling, and crimp (pinch tightly) to seal.
- 10
Cut two small slashes across the pastry above the sweet apple end to distinguish it.
- 11
Place the rolls seam-side down onto a baking tray lined with greaseproof paper and brush with beaten egg.
- 12
Bake at 200°C (180°C fan) for 45 minutes until the suet crust is golden brown and crisp.
Chef's tips
Ensure the cooked beef filling is completely cold before assembling so it does not melt the suet in the pastry. Always mark the sweet end clearly so you know which course to eat first.
Ingredient substitutions
- shredded beef suet → vegetable suet
- diced beef steak → minced pork or gammon
- Bramley cooking apple → diced pears or blackberry jam
Storage
Store cooled clangers in an airtight container in the fridge for up to three days.
Reheating
Reheat on a baking tray in a preheated oven at 180°C (160°C fan) for 15 to 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Overworking the suet dough, which makes the crust tough and chewy rather than light and flaky.
- •Overfilling the pastry, which causes the seams to burst and juices to leak during baking.
- •Forgetting to mark the sweet end, making it difficult to tell which end is savoury.
Serving suggestions
Cooked Bedfordshire Clanger?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from East of England
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
