Barden’s Bites: Bedfordshire Clangers from 'Pies & Puds'





Nigel Barden writes: "This is a modern take on a classic recipe used to feed hungry Black Country farmers. They were eaten hot or cold, having been made in advance and were carried to the fields wrapped in muslins. To be warmed up they'd have been placed on large hot stones, taken from an open fire. It's an intriguing dish to pair a wine with as one half is savoury and the other is sweet, but I think I've straddled the taste divide.

“Martinborough, in the south of New Zealand's North Island, is a great area to grow classic Kiwi Riesling and the 2011 from Te Kairanga (£11.99), has an enticing whiff of apple and pear, balanced with a gentle minerality once in the mouth. This combination is spot on with Bedfordshire's finest Clanger."

Bedfordshire Clangers from Paul Hollywood’s Pies & Puds (Bloomsbury Press)

These pies have a savoury filling at one end and a sweet one at the other. They used to function as complete, portable meals for farm labourers – the savoury portion would be marked by three steam holes, and the sweet with two, so everyone knew which end to eat first. The name may come from an old Midlands word ‘clanging’, which means ‘eating with great relish’.

Makes 4
Prep time 45 mins
Cooking time 45 mins

Ingredients
 
For the Suet pastry
 
300g self-raising flour
1 tsp fine salt
100g beef suet
50g cold unsalted butter, cut into roughly 1cm dice
About 200ml very cold water
1 egg, beaten, to glaze

For the savoury filling
 
1 tbsp vegetable oil
25g unsalted butter
1 small leek, trimmed, quartered lengthways & thinly sliced
1 large potato, about 250g, peeled & cut into 5mm dice
175g uncooked gammon, cut into 1cm cubes
1 tsp English mustard
Salt & pepper

For the sweet filling
 
50g soft brown sugar
1 small cooking apple, about 150g peeled, cored & diced
1 pear, about 150g peeled, cored & diced
50g sultanas
½ tsp ground cinnamon
15g unsalted butter, cut into 4 pieces

Equipment
Large baking sheet (lipped)


Method
 
First make the savoury filling.
Heat the oil & butter in a frying pan over a medium heat.
Add the leek & potato & cook gently for about 5 mins, until the leek is soft.
Add the gammon & cook for another 5 mins, until it’s just cooked.
Take off the heat & stir in the mustard & some salt & pepper. Leave to cool.
To make the sweet filling, just mix all the ingredients, except the butter, together in a bowl.
Heat your oven to 220C / gas 7.
Line a large lipped baking sheet with baking parchment.
For the pastry, mix the flour, salt & suet in a bowl.
Add the butter & rub in lightly with your fingertips until the mix resembles breadcrumbs.
Stir in just enough cold water to form a soft dough.
To assemble, lightly dust a work surface with flour & roll out the dough to about 60 x 25cm.
Now cut across into 4 rectangles, about 25 x 15cm.
Trim the edges so they are neat & straight, then roll the trimmings from each portion of dough into a little sausage.
Brush a line of beaten egg across the middle of each piece of pastry & lay the pastry sausage on it.
Pinch to form a ‘dam’ which will keep the fillings separate.
Put one quarter of the savoury filling on one half of each piece of pastry & one quarter of the sweet on the other.
Top the sweet filling with a dot of butter.
Brush the pastry edges with beaten egg.
Fold the pastry over the fillings to form a long sausage roll shape.
Press either side of the central pastry ‘dam’ & press the edges together to seal.
Make 3 diagonal slashes on the savoury ends & 2 on the sweet.
Transfer to the baking sheet, seam down & brush with egg.
Bake for 15 mins, then turn the oven down to 180C / gas 4 & bake for a further 20 mins.
Serve the clangers hot or cold. 

 
Paul Hollywood puts his signature twist on the traditional classics, with easy-to-follow, foolproof and tantalising recipes for meat and potato pie, pork, apple and cider pie, lamb kidney and rosemary suet pudding, sausage plait and luxury fish pie. He will show you how to create inventive dishes such as chicken and chorizo empanadas, chilli beef cornbread pies and savoury choux buns. If that isn’t enough, here you will find his recipe for the Queen of puddings, as well as spiced plum pizza, chocolate volcanoes and apple and Wensleydale pie. There are also regional recipes like Yorkshire curd tart and the Bedfordshire clanger, and a step-by-step guide to all the classic doughs from rich shortcrust to choux pastry.

Paul Hollywood’s Pies and Puds is simply a must-have. Whether you’re a sweet or a savoury person, a keen novice or an expert baker: it’s time to get baking pies and puds.
 
 
 
Paul Hollywood's Pies and Puds is available on Amazon or via Bloomsbury Publishing's website 
 
MAIN IMAGE BY  MRS MAGIC
 

 
 

Written by: Nigel Barden

Nigel Barden 

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