Bedfordshire Clangers Recipe

Name: Bedfordshire Clangers
Prep time: 45 min
Cook time: 135 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp salt; 8 oz suet; 6-8 tbsp ice water; 2 tbsp butter; 1 medium onion; 8 oz chuck steak; 4 oz ox kidney; fresh ground black pepper to taste; 1 medium cooking apple; 1/2 cup raisins; 2 tbsp brown sugar

Experience a taste of Bedfordshire history with these unique sweet and savory hand pies! Inspired by traditional recipes from Bedfordshire housewives, these individual clangers offer a delightful combination of hearty steak and kidney filling alongside a sweet apple and raisin delight. Perfect for a unique lunch, picnic, or a fun twist on traditional baking. Each clanger is a miniature culinary adventure, combining savory and sweet elements for a truly unforgettable flavor experience. Get the full recipe from The Great British Kitchen!

Prep Time 45 mins

Cook Time 135 mins

Calories 963.1 kcal

Protein 64g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bedfordshire Clangers

2 1/2 cups all-purpose flour
1 tsp salt
8 oz suet
6-8 tbsp ice water
2 tbsp butter
1 medium onion
8 oz chuck steak
4 oz ox kidney
fresh ground black pepper to taste
1 medium cooking apple
1/2 cup raisins
2 tbsp brown sugar

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How to Make Bedfordshire Clangers

**Make the Pastry:** In a large bowl, combine 2 ½ cups all-purpose flour and 1 tsp salt.
Cut in 8 oz suet using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add 6-8 tbsp ice water, mixing with a fork until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
**Prepare the Savory Filling:** Melt 2 tbsp butter in a large skillet over medium heat. Add 1 medium onion (chopped), 8 oz steak (cubed), and 4 oz beef kidneys (trimmed and sliced). Cook until onions are softened and meats are browned, about 8-10 minutes. Season generously with salt and pepper.
**Prepare the Sweet Filling:** In a medium bowl, combine 1 medium apple (peeled, cored, and diced), ½ cup raisins, and 2 tbsp brown sugar.
**Assemble the Clangers:** Preheat oven to 375°F (190°C). Remove pastry from refrigerator. Divide into four equal portions.
Roll each portion into a 6x10 inch rectangle on a lightly floured surface.
Cut a 1-inch strip from one short end of each rectangle. Place the strip down the middle, creating two sections.
Spread the savory filling evenly over one half of each rectangle.
Spread the sweet filling evenly over the other half of each rectangle.
Carefully roll up each rectangle jelly-roll style, moisten the edges with water, and seal tightly.
**Bake:** Wrap each clanger loosely in greased foil. Place in a large saucepan, cover with boiling water, and simmer for 1 ½ hours, checking and adding more boiling water as needed.
Remove from foil and serve hot or at room temperature. Optional: Serve with gravy and vegetables for the savory side and custard sauce for the sweet side.