A recipe in the November issue of Food and Wine (pg. 54) had an intriguing name – Pork-and-Apple Bedfordshire Clangers.
Quote from the magazine follows:
Delivers both sausage roll and fruit pie in these English inspired spiced half and half pastries.
The list of ingredients makes clear why these are called spiced pastries. The spices added to the meat are garlic, salt, pepper, sugar ginger, allspice, and nutmeg. The apples are prepared with brown sugar, lemon juice cardamon, cinnamon, ginger, and allspice.
Once you have the ingredients the preparation is straightforward. The dough is simple and can be done in a food processor but is rather dry making it difficult to pinch the seems together. We also found that dicing the apples to a smaller size was helpful in forming the rolls. The recipe called for adding some sugar over the surface of the apple portion. We tried a couple of different dark sugars as well which is the reason the surface of the rolls look different.
Result: Tasty, fun combination of tastes, a winner. The recipe was submitted from the Stargazy bakery in Philadelphia. We plan to be in Philadelphia in December and hope to have a chance to visit the bakery. Fun fact Bedforshire people are nicknamed ‘Clangers’ after their sweet-and-savory specialty.