Bedfordshire Clanger

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


For the savoury filling

  • 1 small onion, finely-chopped
  • 1 tablespoon lard
  • 8oz minced pork
  • 1 teaspoon dried sage
  • 1 cooking apple, peeled, cored and chopped
  • 2oz cooked peas
  • Seasoning


    This is an old ‘packed meal’ containing both a savoury and a sweet filling; it was taken by the men to the fields when the work was too heavy or too far from home for them to return at midday.

    First make the savoury filling. Fry the chopped onion in the lard until soft. Add the pork and sage and cook gently for ten minutes, stirring often. Add the chopped apple after five minutes. Stir in the peas after ten minutes and remove from the heat. Leave aside. Make the sweet filling by mixing all the ingredients together thoroughly.

    Roll out the pastry and cut into two ten-inch circles. Using trimmings, cut a ten-inch strip or roll of pastry and lay it across the centre of one circle. Make it hold with a little beaten egg. Brush the edge of the circle with beaten egg likewise. Hold the pastry circle with both hands grasping the ends of the dividing roll. Lift the two edges and pinch together, pinching the dividing roll too, to make a wall of pastry across the centre of the pastry. Fill one side with half the savoury filling, the other side with half the sweet filling. pinch the pastry edges firmly over them, forming a conventional pasty shape. Glaze with beaten egg, and sprinkle with sugar. Make a second pasty in the same way, and bake at 425°F, 220°C, gas mark 7 for 15-20 minutes or until crisp and golden.