Clangers Recipe - Old Homestead Recipes

old homestead recipes clangers recipeIt should come as no surprise that both Wendie and myself love cooking to discover new old homestead recipes. We fall into that little weird niche of being passionate about baking and meal preparation, not really leaning to either as a favorite homesteading hobby. Both kitchen practices provide for our table and let us teach the kids to prepare food for themselves. We've started to compile our favorite old homestead recipes, and today we're trying something new. 

Our clangers recipe is one of the English old homestead recipes, developed to withstand a bit of bumping and travel, as it was favorite carry-all lunch for coal miners and farmers. The filling is wrapped in a long suet dumpling, traditionally, though our recipe will replace the suet with butter for the fat. It is comprised of two compartments, one for the meat or meal fill, the other for a sweeter dessert finish. 

Old Homestead Recipes

clangers recipe
We were drawn to try clangers as they can be frozen for up to a month after initial construction, meaning we can take them out and bake them on a whim. After all, isn't a part of homesteading planning out for the future? As it's our first time, we will start with the basic recipe and if we like them, begin to experiment. Because it is a meat pie, moisture control is important in order to keep the crust from falling apart in the field.

We will be attempting three varieties of clanger today in order to satisfy every one's tastes. Our plan with these old homestead recipes is to adjust them to fit our family's tastes, from the beef, pork and pescatarian perspectives that tend to define our menus. That's the plan for dinner, and we will also be freezing some to test our how well that works. For brevity, though, we are only going to share the pork and apple clangers recipe. Sammy is pumped to assists so he will be learning quite a bit today as well.

Clangers Recipe

clangers recipeThis clangers recipe incorporates the essentials of the old homestead recipes of the past, blending inexpensive and readily available ingredients with a practical approach. We're talking comfort food here, people. A homesteading experience just isn't complete with good and easy food to accompany it.

Clangers Recipe Ingredients

Short Crust Pastry:
  • 2 1/2 cups all-purpose flour
  • 1tsp kosher salt
  • 2 sticks unsalted butter, cubed and chilled
  • cold water
Fillings:
  • 1/2 pound ground lean pork
  • 1/4 cup fresh breadcrumbs (fine)
  • 1Tbs chopped sage
  • 1 garlic clove, minced
  • Kosher salt
  • White pepper
  • 1/4 tsp sugar
  • 1/2 tsp ground ginger
  • 1/4 tsp, 1/8 tsp ground allspice
  • Ground nutmeg
  • 1/4 cup chicken stock
  • 2 sweet apples
  • 2 Tbs brown sugar
  • 1 Tbs corn starch
  • 1 tsp lemon juice
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground cinnamon
  • 1 large egg, lightly beaten
Putting the Clangers Recipe Together:


clangers recipe
Start by making the short crust pastry. Use a food processor to pulse together the flour and 1 tsp of kosher salt. Add all the butter, pulse again until pea size. Add 1/4 cup cold water, pulse to just bring the mixture together. If you need to, add a little more water but no more than an additional 1/4 cup. Prepare your work surface and knead the cold water pastry 3-4 times. Split the ball into quarters and shape into rectangles. Wrap tight in shrink wrap and refrigerate until firm, about 1-2 hours.

Next, prepare the fillings. In a stand mixing bowl (do not mix yet,) combine the pork, breadcrumbs, garlic, sage, 1 tsp of salt, 1/4 tsp white pepper, 1/4 tsp sugar, 1/4 tsp ginger, 1/8 tsp allspice and a pinch of nutmeg. Place bowl in freezer to chill rapidly, but don't freeze. About 1/2 hour.
clangers recipe
Remove mixture from freezer and use the paddle attachment to beat the mix until combined. Slowly adding in the chicken stock. Return clangers recipe filling to fridge until ready to fill.

In a separate bowl, toss diced apples with brown sugar, cornstarch, lemon juice, cardamom, cinnamon, 1/4 tsp of ginger and 1/4 tsp allspice.

On your prepared work surface, roll one rectangle of the short crust dough out to 5x10 inches. With the long side nearest you, spoon 1/4 of the apples along the bottom right half of the dough, leaving a 1 inch border on the bottom and side. Place 1/4 of the pork mixture along the bottom left of the dough, leaving another 1 inch border. Divide the two sides with a rolled dough snake wall, equal in height to the filling. Fold over the dough, or slice lengthwise in half and layer the second half then press the edges to seal tightly and prevent leakage. Brush beaten egg on top. On the apple side only, sprinkle sugar and slice a few holes to let steam escape. Move the clanger to baking paper. 


clangers recipe
Repeat with remaining dough and fillings, keeping them about 1 inch apart on the baking sheet. Place in the refrigerator and let cool for about 30 minutes.

Preheat to 400F and bake your clangers recipe between 45 minutes to an hour, turning the baking sheet halfway through for even browning. When the apple filling in the clangers recipe starts bubbling through and the pastry is a deep golden color, remove from oven and place on a cooling rack.

Old Homestead Recipes: Clangers Recipe

clangers recipeAgain, our plan is to make a few of these at one go, with different mixed ingredients and to freeze a few. I guess it's like hot pockets, only much better and healthier with our homesteading flair.

We love sharing our homesteading experience with you all, and are excited to really start getting into recipes on our little off grid homestead blog. We would love to hear from you as well. Have you tried any old homestead recipes like this clangers recipe in your kitchen? How did it go? Let us know by joining the discussion below!

Comments

Unknown said…
Loved this article, I enjoy all things old. Saw your post on the blog hop!
WT said…
Thanks for dropping in! If you have any old recipes you'd care to share, you know where to find me:) In fact, we're starting our own blog hop tomorrow and would love your input!
Miz Helen said…
I can't wait to try your recipe for clangers, the older recipes are so much fun to try! Hope you are having a good week and staying warm. Thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
WT said…
Hi Helen-thanks for dropping in:) I know, those older recipes just seem to have more flavor and potential. Not that I'm knocking modern recipes, but I think the more work that goes into a recipe the better it tastes. Recipes today are all about speed and looks... give me great flavor and some effort anytime:)
Cheers!