Everything you need to know about the epic Bedfordshire Clanger
350g plain flour
1 tsp salt
60g unsalted butter
1 egg plus 1 beaten egg to
125ml - 150ml cold water
3 good quality sausages
1 leek, finely sliced
100ml chicken stock
A few sage leaves, roughly
A few rosemary sprigs,
Zest of ½ a lemon
3 apples, peeled and
25g light brown sugar
1 vanilla pod, split down
¼ tsp cinnamon
To make the dough for the clanger, place the flour, suet and butter in a food processor and process until the mixture resembles breadcrumbs. Add the salt and pulse once. Add the beaten egg and 125ml water and process until it forms a slightly sticky dough.If the dough feels dry, add more water 1 tbsp at a time.
Place dough on a flat surface and knead to bring tog-ether then wrap in clingfilm and place in the fridge until it is needed.
To make the sausage filling, fry the leeks in the butter, and once soft, add the sausage meat, breaking up with a fork as you go. Once the sausage meat has browned, add the cider and chicken stock and cook, reducing the liquid until you are left with the sauce just coating the meat. Stir through the chopped herbs and season with salt and black pepper then stir through the lemon zest. Set aside to cool.
To make the apple filling, add the chopped apples, butter, sugar, vanilla pod, salt and cinnamon to a saucepan and cook over a low heat for 10 minutes until the apples are soft.
When you are ready to assemble the clangers, take the pastry dough and divide in two. Working with one half at a time, roll out into a 15cm x 25cm rectangle that is about ½ cm thick - you may need to trim the edges.
Cut this rectangle into three and add some of the sausage filling to the one end of each of the rectangles. Take some of the offcuts from trimming the edges and make a little ‘barrier’ of pastry (this will pre-vent the sausage and apple fillings from mixing and place at the end of the sausage filling. Place a spoonful of the apple filling on the other side of your ‘barrier’- leaving a slight gap between the filling and the edge of the pastry. Roll the pastry around the filling so you end up with a sausage roll shaped pastry roll.
Fold up the edge of the pastry at the end of the apple filling and lay your rolls on a lined baking sheet. So that you remember which side is savoury/sweet.Score the top of the pastry roll that contains the sweet apple filling.
Brush egg wash all over your clangers and place in an oven pre-heated to 180C for 20 mins or until golden.
Serve immediately or leave to cool down and take on a picnic!