Bedfordshire Clanger
Bedfordshire Clanger is a traditional British dish that consists of a suet pastry dumpling filled with both savory and sweet fillings. The savory end usually contains meat, potatoes, and vegetables, while the sweet end typically includes jam or fruit.
Ingredients
- 1 lb all-purpose flour
- 1/2 lb suet
- 1/2 lb ground beef
- 1 large potato diced
- 1 onion chopped
- 1 carrot diced
- Salt and pepper to taste
- Jam or fruit compote of your choice
- 1 egg beaten (for glazing)
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the flour and suet together with a pinch of salt. Gradually add water and mix until you have a soft dough. Divide the dough into four portions.
- Roll out each portion of dough into a rectangular shape, about 1/4 inch thick.
- On one half of each rectangle, place a layer of ground beef, potatoes, onions, and carrots. Season with salt and pepper.
- On the other half of each rectangle, spread a layer of jam or fruit compote.
- Fold the dough over the fillings to create a long sausage shape. Pinch the edges to seal.
- Place the clangers on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
- Bake in the preheated oven for about 45-50 minutes, or until the pastry is golden brown and cooked through.
- Serve hot and enjoy.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 1115kcal (56%)Carbohydrates: 100g (33%)Protein: 25g (50%)Fat: 67g (103%)Saturated Fat: 35g (219%)Polyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 120mg (40%)Sodium: 75mg (3%)Potassium: 612mg (17%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 2609IU (52%)Vitamin C: 13mg (16%)Calcium: 52mg (5%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
