Bedfordshire Clanger with a Twist

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• For the filling: For the filling:
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 8 ounces (225g) ground beef 8 ounces (225g) ground beef
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) beef broth 1/4 cup (60ml) beef broth
• 1/2 cup (50g) grated cheddar cheese 1/2 cup (50g) grated cheddar cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 30g (Sugars: 2g)
• Protein: 20g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold, cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In the meantime, heat the olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened.
4. 4.
   Add the ground beef to the skillet and cook until browned. Stir in the dried thyme, dried rosemary, salt, and pepper. Pour in the beef broth and simmer for 10 minutes, allowing the flavors to meld together. Remove from heat and let it cool slightly.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   On a lightly floured surface, roll out the chilled pastry dough into a rectangle, about 1/4 inch thick.
7. 7.
   Cut the pastry into individual rectangles, approximately 6 inches long and 3 inches wide.
8. 8.
   Spoon the cooled meat filling onto one half of each pastry rectangle, leaving a border around the edges. Sprinkle grated cheddar cheese over the filling.
9. 9.
   Fold the other half of the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
10. 10.
    Place the clangers on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden brown.
11. 11.
    Remove from the oven and let the clangers cool for a few minutes before serving.

Treat your ingredients with care...

• Ground beef — Make sure to use lean ground beef for a healthier option. You can also substitute it with ground turkey or chicken for a lighter twist.
• Cheddar cheese — Opt for sharp cheddar cheese to enhance the flavor of the filling. Feel free to experiment with different types of cheese, such as Gruyere or smoked cheese, for a unique taste.

Tips & Tricks

• For a vegetarian version, replace the ground beef with a mixture of mushrooms and lentils for a hearty and flavorful filling.
• Serve the clangers with a side of tangy tomato chutney or a dollop of sour cream for added richness.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.
• Make a larger batch of clangers and freeze the extras for a quick and convenient meal option.
• If you prefer a crispier crust, brush the clangers with an egg wash before baking.

Serving advice

Serve the Bedfordshire Clangers warm, either as a main course accompanied by a fresh green salad or as a delightful snack on its own.

Presentation advice

Arrange the clangers on a platter, allowing the golden-brown pastry to showcase its flaky layers. Garnish with a sprinkle of fresh herbs, such as parsley or thyme, for an added touch of color.