Bedfordshire Clanger recipe

1. 1

   Make the meaty bit of the filling: heat half the vegetable oil in a large heavy-based frying pan and gently cook the onions for 2-3 minutes until soft and translucent.

2. 2

   Remove from the pan and put to one side.

3. 3

   Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat.

4. 4

   Cook over a high heat for 3-4 minutes, turning, until evenly browned.

5. 5

   Remove the meat from the pan and mix with the onions.

6. 6

   Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat.

7. 7

   Cook over a high heat for 3-4 minutes, turning, until evenly browned.

8. 8

   Remove the meat from the pan and mix with the onions.

9. 9

   Add the stock to the pan together with the Worcestershire sauce, and boil until you have only 2-3 tablespoons left, then add the meat and onions back to the pan and cook over a high heat until the sauce has reduced until it is just coating the meat.

10. 10

    Remove from heat and keep warm.

11. 11

    Preheat the oven to 200C/Gas 6.

12. 12

    Meanwhile, make the pastry: mix the flour, salt, suet and grated butter with your fingers into a fine breadcrumb-like consistency.

13. 13

    Mix in about 150-160ml water and the beaten egg to form a smooth dough and knead.

14. 14

    Once ready, roll out to 1cm thick.

15. 15

    Next, spoon the meat filling in one half and the pear into the other, using a little piece of moulded spare pastry to separate the two in the centre.

16. 16

    Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray.

17. 17

    Bake for 45 minutes, or until the pastry is golden.

* Per serving · 4 servings · Values may vary.