The Poultry Keeper

milkmaid · Joined: 19 Apr 2005 Posts: 7366 Location: isle of lewis

asking at work if anyone made this and nobody had heard of it

big enough for the 6 of us you could halve it
8 oz flour self raising
4oz of suet
4 to 6 tablespoon of cold water

i just mix this to make a pasty
roll it out into a squarish shape

fry some bacon ,about 1/2 lb
fry onion
you could add mushrooms if you want ,and spread on the pastry
damp edges and roll
grease tin foil ,put a pleat in it in the tin foil ,put in saucepan and steam ,for about 3 hours ,slice serve with gravy and mash ,
it's very filling
if you want to make a veggie version add garlic and lots of peppers and mushrooms and use veggie suet and leave out bacon
Wink

Sedgewort Bramble · Posted: Fri Mar 07, 2008 7:03 pm Post subject:

My mother used to make something very similar.

We called it a Bedfordshire Clanger.

Mum put diced potato in it.

She also did one with beef.

Bob

Gilly C · Joined: 22 Jun 2006 Posts: 2620 Location: South Cumbria

mmmm think I might try that at the weekend , thanks Very Happy

Sedgewort Bramble · Posted: Fri Mar 07, 2008 7:16 pm Post subject:

Oh yes, and a Clanger had savoury fill at one end, and sweet (jam) at the other.

kated · Joined: 01 Nov 2006 Posts: 2021 Location: norfolk

That's interesting - same as Cornish pasties used to have a savoury end and a sweet end too.