Best 4 Bedfordshire Clanger Cornish Pasties With Dessert Recipes

CORNISH PASTIES

Steps:

• In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

BEDFORDSHIRE CLANGERS

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.

BEDFORDSHIRE CLANGER (CORNISH PASTIES WITH DESSERT)

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.

BEDFORDSHIRE CLANGER RECIPE

Steps:

• Place the gammon in a deep pan with the cider, bay leaf and sage, so that the liquid is covering the joint. Put on a medium heat. Bring to a slow simmer and cook for 3 hours. Once cooked cut into bite sized pieces.
• Place the butter in a frying pan and wait until the it becomes frothy. Add the onions with a little bit of salt and cook until translucent. Once cooked through add the brown sugar and continue to cook on a low to medium heat until they are golden brown and caramelised. Turn off the heat and allow the onions to cool at room temperature.
• Place the apples in a frying pan with the melted butter and the lemon juice and cook until soft on the outside but still hard in the centre. Add the sugar and the cinnamon and leave to cool.
• Place the peeled and chopped potatoes into salted water and par boil. Then leave to cool.
• For the pastry, sieve the flour and salt into a bowl. Add the suet and the butter and rub in with your fingertips until you have a breadcrumb-like consistency. Add in the water and one egg and bring together. Once formed, make the pastry into a flat circle, clingfilm and place in the fridge to chill (if you're in a rush place the pastry in the freezer).
• Preheat the oven to 180C degrees.
• Once chilled roll out the pastry, 2mm thin and cut 10cm by 15cm.
• Like when making a sausage roll, you only want the filling to cover one half (length-ways) of your pastry, so that you have enough pastry to bring over the top to cover everything neatly.
• For a Bedfordshire clanger you want the savoury filling to fill 2/3rd of the space and the sweet side to fill the remaining third. Place a thin wall of pastry at the two third point to prevent leakage between the two sides when you add the fillings.
• For the savoury side, first place a thin layer of Dijon mustard on the pastry, then pile the gammon, caramelised onions and potatoes on top.
• For the sweet side place the apples with some of the juices.
• Egg wash around the three sides and pull the remaining pastry over the top and seal. Egg wash the top of the clanger and place in the fridge for 10.
• Take the clanger out of the fridge, slash three times on each side, sprinkle with brown sugar on the sweet end and salt on the savoury and bake for 30 minutes or until golden brown.