Bedfordshire clanger – British pastry parcel with savory sausage and sweet jam

• self-raising flour300g g

  plus extra for dusting

• ground suet↗75g g
• cold butter75g g

  cut into cubes

• egg↗1

  beaten

• pork sausages↗4
• apple↗1

  with skin, diced small (about 150 g)

• sage leaves4

  finely chopped

• plum jam↗200g g

Step-by-step instructions

1. 1

   Sift the flour with the leavening agent into a large bowl, add 1 tsp salt. Add the ground suet and cold butter, rub with your fingers into the flour until the mixture resembles fine crumbs. Pour in 3‑4 tbsp cold water and quickly knead the dough, adding more water if needed. Flatten it into a disc, wrap in cling film and chill for 30 minutes.

2. 2

   Meanwhile prepare the filling: squeeze the meat out of the pork sausage casings into a bowl, add the diced apple and finely chopped sage leaves, mix well.

3. 3

   Dust the work surface with flour, divide the dough into four equal balls. Roll each ball into a square about 20 cm diagonal and ½ cm thick (don’t worry if the edges are slightly uneven). In the center of the top half place a quarter of the meat mixture, shaping it into a sausage. In the center of the bottom half spread 2 generous tbsp of plum jam.

4. 4

   Brush the open edges of the pastry with beaten egg, then join the top and bottom ends so they meet in the middle and seal the filling. Turn the clanger over so the seam is on the bottom, and press the ends with a fork to seal them. Make several small slits along the pastry with a knife to allow steam to escape during baking. The dough can be kept in the fridge for up to a day. Preheat the oven to 200 °C (180 °C with convection/gas 6) and place the pastry on a baking sheet.

5. 5

   Brush the remaining beaten egg over the pastry and bake for 25‑30 minutes until the top turns golden. (See the tip below for air‑fryer preparation.) Let the finished clanger cool for at least 15 minutes before serving: first taste the savory half, then the sweet. It can be stored in the fridge for up to two days.