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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 4 |
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These are a handheld pasty-like recipe that have a savoury end and a sweet end (think Cornish pasties with dessert included). They are (obviously) from Bedfordshire, England. They were originally made by Bedfordshire housewives and mothers for their menfolk to take with them into the farm fields, for a quick midday meal. The original recipe called to make one huge clanger that was to serve four, but I've included directions for making four small ones. Times are estimated. Ingredients:
8 ounces self rising flour (about 1 3/4 cups) |
1/2 teaspoon salt |
4 ounces shredded suet or 4 ounces butter or 4 ounces vegetable shortening |
1/2 cup ice water (or as needed) |
1 ounce unsalted butter |
1 onion, finely chopped |
1 lb chuck steak, diced (or round or similar cut) |
1/4 lb ox kidney, cleaned, skinned, cored & diced (or substitute equal weight mushrooms) |
salt, to taste |
fresh ground black pepper, to taste |
2 large cooking apples, peeled, cored and diced (such as granny smith, jonagold, etc) |
2 ounces raisins (about 6 tablespoons) |
2 tablespoons sugar |
Directions:
1. 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.
2. 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.
3. 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.
4. On one half of each rectangle, spread the meat mixture. On the other half, place the apples, raisins, and sugar.
5. Carefully roll up pastry jelly-roll style. Moisten the ends and seal. Wrap loosely in greased foil and place in a large saucepan.
6. Cover with boiling water and simmer for 1 1/2 hours. Check water level occasionally, adding additional boiling water as needed.
7. 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.
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