Bed­ford­shire clangers

The Daily Telegraph - Saturday - - FOOD DRINK -

MAKES FOUR IN­GRE­DI­ENTS

500g self-rais­ing flour, plus ex­tra for dust­ing

1 tsp salt

125g suet

75g cold but­ter, diced

Up to 300ml ice-cold wa­ter

1-2 beaten egg yolks, for egg wash­ing

METHOD

Briefly pulse the flour, salt and suet to­gether in a food pro­ces­sor un­til mixed. Add the but­ter and pulse un­til you have the tex­ture of bread­crumbs.

With the pro­ces­sor run­ning, add the wa­ter a bit at a time, un­til you have a dough that has formed to­gether but is not too sticky. You might not need to add all of the wa­ter.

Turn the dough out on to a lightly floured sur­face and fin­ish knead­ing with your hands. Di­vide it into four balls and wrap each one in cling film. Leave in the fridge for a cou­ple of hours or overnight.

For the fill­ing, gen­tly heat half of the but­ter in a saucepan and sweat the onion for five min­utes un­til soft. Add the leek and cook for an­other two min­utes, adding a good pinch of salt.

Add the po­tato and ap­ple and cook for 10-15 min­utes or un­til they are soft. Add a few twists of black pep­per.

When the mix­ture is cooked, add the gam­mon, sage leaves and the rest of the but­ter and stir them through. Al­low to cool.

Pre­heat the oven to 220C/200C fan/Gas 7. Roll out the four balls of dough on a lightly floured sur­face into rec­tan­gles mea­sur­ing about 23 x 15cm.

Di­vide the fill­ing mix­ture into four and shape each portion into thin logs length­ways along the mid­dle of each rec­tan­gle. Fold the pasty over, brush­ing the edges with a lit­tle iced wa­ter, crimp the edges to seal the pies in a rec­tan­gu­lar shape.

Brush them lightly with the egg yolk and trans­fer to a bak­ing sheet. Prick the top of each pie with a fork.

Bake for 10 min­utes then turn the oven down to 200C/180C fan/Gas 6. They should be ready after an­other 25 min­utes. Check the pas­try is cooked through and golden brown.

Leave to cool be­fore serv­ing.

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