Recipe: Pork-and-Apple Bedfordshire Clangers

Pork-and-Apple Bedfordshire Clangers
Food and Wine Magazine, Nov 2017, p.54
5 stars

While simple, this took a long time to make as there were many steps.  Start 3 hours before you plan to have dinner.  Note:  The pastry dough is the flakiest dough I've made.  The 4 rolls above have 2 whole sticks of butter in them altogether!

Pastry ingredients:  flour, Kosher salt, unsalted butter, ice water

Sausage ingredients:  ground pork shoulder, fresh breadcrumbs, sage, garlic, sugar, ginger, allspice, nutmeg, Kosher salt, pepper, chicken stock

Apple pie ingredients:  Honeycrisp apples, dark brown sugar, cornstarch, lemon juice, cardamom, cinnamon, ginger, allspice, granulated sugar

Other ingredients:  egg

Tips:

• Used fresh ginger
• Didn't do 'half-and-half' with each roll having both sausage and fruit per the recipe;  instead created 2 rolls with sausage (the ones on the right in the photo) and 2 rolls with fruit (the 2 on the left with the slits)
• 1 lb of apples is way too much; next time use 1/2 lb
• Serve with a bold red wine

Timing if you plan to eat at 7:15pm:

• 4:15pm:  make pastry
• 4:30pm:  make filling
• 5:00pm:  freeze the filling
• 5:30pm:  roll out the dough and make the clangers
• 5:45pm:  refrigerate the clangers until chilled
• 6:15pm:  bake
• 7:15pm:  eat