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Bedfordshire Clanger is a sturdy, handheld pastry from the English countryside. It looks unassuming yet brings comfort in layers. A firm crust gives way to a savoury centre, and for this version the star is caramelised onion, mellow and sweet, with a whisper of thyme and pepper.
This is food built for real appetites. The pastry seals in moisture, keeping the filling soft while the outside stays crisp. That contrast makes each bite satisfying, and the onions lend warmth that suits chilly days, packed lunches, or a quiet kitchen supper with tea.
It slices cleanly and travels well. Serve it warm with a spoon of chutney, or tuck it into a basket for a field walk. Leftovers reheat without losing charm, and a side of salad or pickles keeps things bright while the pastry brings substance and ease.
What Is a Bedfordshire Clanger?
A Clanger is a long, sealed pastry baked in a hot oven until golden. Traditionally made with suet crust for strength, it can also be made with shortcrust at home. The filling runs from end to end, and the crimped seam along the top helps hold everything in place.
In this caramelised onion style, the centre is a slow cooked tangle of onions gently browned in butter, finished with a little vinegar for lift. Some cooks add bacon or cheese, though the onion alone can carry the dish, bringing depth without heaviness.
Older versions often paired savoury at one end and sweet at the other, a clever two in one meal. Many modern bakers keep to a single flavour. Either way the idea remains the same, a practical, portable bake that feeds people who are busy and hungry.
Ingredients and Taste
Common ingredients include plain flour, suet or cold butter, a pinch of salt, and water for the dough. The filling leans on yellow or brown onions slowly cooked with butter or dripping, a touch of sugar to help caramelise, black pepper, thyme, and a dash of malt vinegar.
The taste is rounded and homely. The crust gives a gentle crunch, then comes a soft, jammy layer of onions with sweet edges and savoury depth. Pepper and thyme keep it lively, while a faint tang from vinegar stops it from feeling heavy. It is comfort without fuss.
Variations are friendly to personal taste. Add grated cheddar for richness, diced bacon for smoke, or mushrooms for more earth. Swap thyme for sage, or brighten with parsley. If you prefer a lighter crust, a shortcrust works well, though suet brings a classic chew.
A Taste of History
The clanger belongs to Bedfordshire and nearby counties, where farm hands and factory workers needed a portable meal. Cooks packed savoury sustenance into a protective crust that could handle a day outdoors yet still taste friendly when the paper came off.
Why the name clanger. Some say it points to a heavy thing that lands with a clang. Others trace it to dialect words for a dense dumpling. What is certain is the role it played as a thrifty lunch that made use of onions, bacon trimmings, and cold pastry.
By the nineteenth century it appeared in local cookery books and canteen menus, then later found revival through county bakeries and food festivals. Today it survives as a proud regional bake, sometimes sweet and savoury in one roll, often simply rich with onions.
Modern chefs have nudged it along, using red onions, balsamic glaze, or local cheeses. Yet the soul stays the same. A simple crust, slow cooked onions, and a recipe shaped by work, thrift, and the steady rhythms of rural Bedfordshire.
How to Make Traditional Bedfordshire Clanger
The Bedfordshire Clanger is a classic pastry from rural England, often filled with both savoury and sweet layers. This version focuses on a rich caramelised onion centre wrapped in suet pastry. Expect golden crisp pastry with deep savoury sweetness from the slow cooked onions. The preparation is simple once you master the pastry and onion filling. See the recipe card at the bottom for printable directions
Ingredients
For the Suet Pastry
- 250 g self-raising flour
- 125 g shredded suet (beef or vegetarian)
- ½ tsp fine salt
- 100 ml cold water (add more if needed)
For the Caramelised Onion Filling
- 3 large onions (white or brown), thinly sliced
- 40 g butter
- 1 tbsp sunflower oil
- 1 tsp soft brown sugar
- 1 tsp malt vinegar
- Salt and black pepper to taste
For Assembly
- 1 egg, beaten (for glazing)
- A little flour for rolling
Cooking Instructions
Step 1: Prepare the Pastry
In a large bowl, combine the self-raising flour, suet, and salt. Gradually add the cold water while mixing with a knife until a firm dough forms. Avoid overworking the pastry to keep it light. Wrap in cling film and chill for 20 minutes before rolling.
Step 2: Caramelise the Onions
Melt butter with oil in a heavy pan over low heat. Add the sliced onions and cook slowly, stirring often, for 25 to 30 minutes until golden and sweet. Sprinkle in the sugar and vinegar, then season with salt and pepper. Allow the mixture to cool before filling.
Step 3: Roll Out the Pastry
Lightly flour a clean surface. Roll the chilled dough into a rectangle about 20 cm wide and 30 cm long. Keep the thickness even so the pastry bakes uniformly.
Step 4: Add the Onion Filling
Spoon the cooled caramelised onion mixture lengthways down the centre of the pastry, leaving space around the edges for sealing. Keep the filling compact to avoid leakage during baking.
Step 5: Fold and Seal the Clanger
Bring both long sides of the pastry up over the filling to meet in the middle. Pinch the edges firmly together, then fold in the short ends. Crimp well with your fingers or a fork for a traditional look.
Step 6: Glaze the Pastry
Transfer the sealed clanger onto a lined baking tray. Brush the surface generously with beaten egg for a glossy golden finish.
Step 7: Bake the Clanger
Place the tray in a preheated oven at 200°C (180°C fan). Bake for 35 to 40 minutes until the pastry is crisp, risen, and richly browned. Avoid opening the oven too soon to maintain an even rise.
Step 8: Rest Before Serving
Remove from the oven and allow the clanger to cool for at least 10 minutes. This resting period helps the filling settle and makes slicing easier.
Step 9: Serve the Clanger
Slice into generous portions and serve warm. A crisp green salad or pickled vegetables make excellent accompaniments. For a more rustic touch, serve with a mug of strong English tea.
Variations and Substitutions
- If suet is hard to source, substitute with grated chilled butter for a similar texture.
- Onions may be combined with mushrooms for an earthy variation.
- Add a small layer of stewed apple at one end of the pastry to mimic the old tradition of having savoury and sweet in one clanger.
- For a lighter glaze, use milk instead of egg wash.
Cooking Tips for Perfect Bedfordshire Clanger
- Keep the pastry cold while working to achieve the best flake and texture.
- Slow cooking the onions is essential; rushing will leave them sharp rather than sweet.
- Crimp edges firmly to prevent filling from leaking out during baking.
- Allow time for resting after baking, as this improves both flavour and structure.
Bedfordshire Clanger (Caramelised Onion Pastry)
Ingredients
For the Suet Pastry
- 250 g self-raising flour
- 125 g shredded suet beef or vegetarian
- ½ tsp fine salt
- 100 ml cold water add more if needed
For the Caramelised Onion Filling
- 3 large onions white or brown, thinly sliced
- 40 g butter
- 1 tbsp sunflower oil
- 1 tsp soft brown sugar
- 1 tsp malt vinegar
- Salt and black pepper to taste
For Assembly
- 1 egg beaten (for glazing)
- A little flour for rolling
Instructions
- In a large bowl, combine the self-raising flour, suet, and salt. Gradually add the cold water while mixing with a knife until a firm dough forms. Avoid overworking the pastry to keep it light. Wrap in cling film and chill for 20 minutes before rolling.
- Melt butter with oil in a heavy pan over low heat. Add the sliced onions and cook slowly, stirring often, for 25 to 30 minutes until golden and sweet. Sprinkle in the sugar and vinegar, then season with salt and pepper. Allow the mixture to cool before filling.
- Lightly flour a clean surface. Roll the chilled dough into a rectangle about 20 cm wide and 30 cm long. Keep the thickness even so the pastry bakes uniformly.
- Spoon the cooled caramelised onion mixture lengthways down the centre of the pastry, leaving space around the edges for sealing. Keep the filling compact to avoid leakage during baking.
- Bring both long sides of the pastry up over the filling to meet in the middle. Pinch the edges firmly together, then fold in the short ends. Crimp well with your fingers or a fork for a traditional look.
- Transfer the sealed clanger onto a lined baking tray. Brush the surface generously with beaten egg for a glossy golden finish.
- Place the tray in a preheated oven at 200°C (180°C fan). Bake for 35 to 40 minutes until the pastry is crisp, risen, and richly browned. Avoid opening the oven too soon to maintain an even rise.
- Remove from the oven and allow the clanger to cool for at least 10 minutes. This resting period helps the filling settle and makes slicing easier.
- Slice into generous portions and serve warm. A crisp green salad or pickled vegetables make excellent accompaniments. For a more rustic touch, serve with a mug of strong English tea.
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