Description
This pastry is a riff on the British workman’s lunch called the Bedfordshire Clanger, which was a hand pie stuffed with spiced meat on one side and jam on the other. This version is reminiscent of apple roasted pork, wrapped in a cheddar crust, with a smear of jam as a nod to the pastry that inspired it.
Scale
Ingredients
Cheddar Crust
- 2 1/2 cups all-purpose flour
- 1 tablespoon fresh thyme (optional)
- 1 teaspoon fine sea salt
- 1 cup COLD unsalted butter (if using salted butter, omit sea salt)
- 4 ounces old cheddar (about 1 cup grated)
- 6 tablespoons ice water
- 1 tablespoon white vinegar
- 1 egg yolk
Filling
- 2 strips bacon
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 pound ground pork
- 1 1/2 cups apples pieces, skin on, cut into 1/4-inch cubes
- 1 cup grated fennel
- Fresh ground pepper
- Salt to taste
- 1 cup apricot jam
Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
Crust
- In a large bowl, whisk the flour, thyme and salt until blended. Using the large holes of a box grater, grate the butter over the flour. Toss to coat butter. Add grated cheddar and toss to combine evenly.
- In a small bowl or measuring cup, whisk together the ice water, vinegar and yolk. Pour the egg mixture over the flour, mixing in with a fork. When the dough becomes too heavy for the fork, work with your hands until it forms a ball. Divide the dough in two, forming each piece into a disk. Wrap in plastic wrap and refrigerate at least a half hour.
Filling
- In a large skillet, over medium-high, cook bacon until crisp. Remove bacon and set aside to cool, leaving drippings in the pan. Reduce heat to medium, add onions and cook until they soften. Add garlic, cook another minute. Add pork and cook, stirring often, until pork is no longer pink, about 5 to 8 minutes. Transfer pork mixture to a large bowl. Crumble bacon and stir it into the pork.
- Return the skillet to the heat without wiping it out. Cook the apple pieces over medium until they are just becoming soft but are still firm, about 5 minutes. Add the grated fennel and cook 1 minute to soften. Add the apple-fennel mixture to the pork, stir to combine well. Add a good grinding of black pepper and salt to taste. If your bacon is very salty, you might not need to add any extra salt.
Assembly
- Preheat oven to 400F. Line a rimmed baking pan with parchment.
- While the dough softens on the counter for a few minutes make the egg wash by whisking the yolk and milk until smooth with a fork.
- Place one disk of dough on a lightly floured work surface and roll to 1/8-inch thick. Cut 4-inch rounds. Spread jam on each round, leaving a 1/2-inch around the edge. Place 1 tablespoon filling in the centre. Wet half the edge of the dough with a finger dipped in water. Fold the dough over the filling to form a half moon. Pinch the edges then crimp with a fork. Brush the top with egg wash and cut three small slits to allow steam to escape. Repeat with second disk of dough.
- Bake 15 to 18 minutes or until the crust is golden and the filling is hot and bubbly.
- Note: Any leftover filling can be frozen or used to fill an omelet.