Buckinghamshire Bacon Clanger

Katie's school project, Summer Harvest, gave me a challenge to find a local dish.

I discovered a recipe for Buckinghamshire Bacon Clanger (or Badger); a dish which I believe is based on the better known Bedfordshire Clanger; a steak meat version.

Ingredients

225g Cooked Ham

450g Self-raising Flour

225g Suet

25g Butter

1x Clove of Garlic - finely chopped

4x Shallots - finely chopped

200g rindless unsmoked streaky Bacon

Some cold water, to mix
Freshly ground Black Pepper

Method

Heat the butter in the pan and add the chopped onions and garlic. Cook on a low heat for around 10 minutes until soft. Cut the ham into small cubes then add to the pan, stirring through for a couple of minutes, then set aside.

Now add the flour and suet in a mixing bowl combining the two by gradually adding the water until a soft dough ball is achieved. Now roll out the dough on a floured surface creating a large rectangle.

Lay the bacon strips across the pastry before spooning the ham/onion mix on top.

Taking one end, roll the pastry firmly, tucking in the edges. 
Finally, dress the top with a few slices of the bacon. 

Place the Clanger in a preheated oven at 200c and bake for 40 minutes or until the top starts to brown.

I've served my Clanger with Maris Piper Potato and Braeburn Apple Gratin, with a little Cabbage shaped in a food ring.