Bedfordshire Clanger

Ingredients

• 300 g self-raising flour
• 150 g shredded suet
• 180 ml cold water
• 250 g pork sausage meat
• 1 small onion, finely chopped
• 1 small potato, finely diced
• 1 tsp dried sage
• 2 eating apples, peeled and diced
• 3 tbsp jam
• 1 tbsp caster sugar
• 1 egg, beaten

Method

1. Heat the oven to 200°C / 180°C fan. Mix the flour, suet and a pinch of salt, then add the water to make a soft dough.
2. Mix the sausage meat, onion, potato and sage and season. In a separate bowl mix the apple, jam and sugar.
3. Roll the dough into a rectangle about 40 x 25cm. Keep a thin strip of pastry to make a wall across the middle.
4. Spread the savoury filling over two-thirds of one long half and the sweet filling over the rest, with the strip between. Fold over and seal the edges.
5. Put on a lined tray, brush with egg and bake for 45–50 minutes until golden. Slice and serve warm or cold.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.