Mauritian Clanger

Ingredients

The Mauritian Clanger differs from the original Bedfordshire Clanger in terms of its fillings and spices. While the original version typically features a meat and potato filling, the Mauritian adaptation incorporates Mauritian spices, vegetables, and meat for a more vibrant and flavorful experience. Additionally, the sweet fruit filling in the Mauritian Clanger adds a unique twist to the traditional recipe. We alse have the original recipe for Bedfordshire Clanger, so you can check it out.

• 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) ice water 1/4 cup (60ml) ice water
• For the savory filling: For the savory filling:
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon Mauritian curry powder 1 teaspoon Mauritian curry powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 cup (75g) diced carrots 1/2 cup (75g) diced carrots
• 1/2 cup (75g) diced potatoes 1/2 cup (75g) diced potatoes
• 1/2 cup (75g) diced chicken or beef 1/2 cup (75g) diced chicken or beef
• Salt and pepper to taste Salt and pepper to taste
• For the sweet filling: For the sweet filling:
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1/4 cup (40g) raisins 1/4 cup (40g) raisins
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1/2 teaspoon grated ginger 1/2 teaspoon grated ginger
• 1/2 teaspoon grated lime zest 1/2 teaspoon grated lime zest

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 45g, 10g
• Protein: 10g
• Fiber: 3g
• Salt: 0.8g

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 ice water, a little at a time, and mix 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, prepare the savory filling. Heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the Mauritian curry powder, turmeric powder, cumin powder, and coriander powder to the pan. Stir well to combine the spices with the onions and garlic.
5. 5.
   Add the diced carrots, potatoes, and chicken or beef to the pan. Cook until the meat is browned and the vegetables are tender. Season with salt and pepper to taste. Set aside.
6. 6.
   In a separate bowl, combine the diced pineapple, raisins, brown sugar, grated ginger, and grated lime zest for the sweet filling. Mix well to ensure the flavors are evenly distributed.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Take the chilled pastry dough out of the refrigerator. Divide it into two equal portions. Roll out each portion into a rectangle of about 1/4 inch thickness.
9. 9.
   On one half of each rectangle, spoon the savory filling, leaving a small border around the edges. On the other half, spoon the sweet filling.
10. 10.
    Fold the pastry over the fillings, pressing the edges together to seal. Use a fork to crimp the edges and create a decorative pattern.
11. 11.
    Place the Mauritian Clangers on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry turns golden brown.
12. 12.
    Remove from the oven and let the Clangers cool for a few minutes before serving.

Treat your ingredients with care...

• Onion — Sautéing the onion until golden brown enhances its flavor and adds a caramelized sweetness to the filling.
• Mauritian curry powder — Use a high-quality Mauritian curry powder to achieve an authentic and aromatic taste.
• Pineapple — Ensure the pineapple is ripe and juicy for a burst of tropical sweetness in the sweet filling.
• Butter — Make sure the butter is cold and cubed when incorporating it into the pastry dough to achieve a flaky texture.
• Turmeric powder — Be cautious while handling turmeric powder, as it can stain surfaces and clothing easily.

Tips & Tricks

• For a vegetarian version, replace the meat in the savory filling with tofu or paneer.
• Experiment with different fruits for the sweet filling, such as mango or guava, to add a unique twist.
• Serve the Mauritian Clanger with a side of tangy chutney or pickles for an extra burst of flavor.
• If you prefer a spicier filling, add a pinch of chili powder or finely chopped chili peppers.
• Make sure to seal the edges of the pastry tightly to prevent any filling from leaking during baking.

Serving advice

Serve the Mauritian Clanger warm as a main dish or as a delightful snack. Accompany it with a fresh green salad or steamed vegetables for a complete meal.

Presentation advice

To enhance the presentation, sprinkle a pinch of chopped fresh herbs, such as cilantro or parsley, on top of the Mauritian Clanger before serving. This adds a pop of color and freshness to the dish.