📝 About This Recipe
Step back into 19th-century England with this ingenious 'portable meal' that combines dinner and dessert in a single suet pastry crust. Originally created for agricultural laborers in Bedfordshire, this hearty pastry features a savory meat filling at one end and a sweet fruit filling at the other. It is the ultimate rustic comfort food, boasting a tender, flaky suet crust that perfectly encases the succulent gammon and the jammy, spiced apples.
🥗 Ingredients
The Suet Crust Pastry
- 450 grams Self-raising flour (plus extra for dusting)
- 225 grams Beef suet (shredded; vegetarian suet can be substituted)
- 1 teaspoon Salt (fine sea salt)
- 200-250 milliliters Cold water (added gradually until dough forms)
The Savory Filling
- 300 grams Gammon or Smoked Bacon (cut into 1cm cubes)
- 1 large Potato (peeled and finely diced)
- 1 medium Onion (finely chopped)
- 1 teaspoon Dried Sage (or 1 tbsp fresh chopped sage)
- 1/2 teaspoon Black pepper (freshly cracked)
- 2 tablespoons Beef stock (to moisten the meat)
The Sweet Filling
- 2 medium Cooking Apples (Bramley or Granny Smith, peeled, cored, and chopped)
- 2 tablespoons Light Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1 tablespoon Raisins (optional for extra sweetness)
The Glaze
- 1 large Egg (beaten with a splash of milk)
👨🍳 Instructions
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1
Preheat your oven to 190°C (375°F/Gas Mark 5). Line a large baking tray with parchment paper.
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2
In a large mixing bowl, combine the self-raising flour, salt, and shredded suet. Stir well to ensure the suet is evenly distributed throughout the flour.
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3
Slowly add the cold water, a little at a time, using a butter knife to bring the dough together. Use your hands at the end to form a soft, but not sticky, dough. Knead very briefly until smooth, then wrap in cling film and chill for 15 minutes.
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4
Prepare the savory filling by mixing the diced gammon, diced potato, chopped onion, sage, and black pepper in a bowl. Add the 2 tablespoons of stock to keep it moist during the long bake.
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5
In a separate bowl, toss the chopped apples with the brown sugar, cinnamon, and raisins (if using). Ensure the apples are well coated.
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6
Divide the chilled pastry dough into 4 equal portions. On a floured surface, roll each piece out into a rectangle roughly 20cm x 15cm (8in x 6in).
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7
Mentally divide the rectangle into thirds lengthwise. Place the savory filling on one end of the center third, leaving about 2-3cm of space at the edge. Place the sweet filling on the other end of the same center third.
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8
Crucially, leave a small gap of empty pastry between the meat and the fruit. Place a small strip of spare pastry dough across this gap to act as a 'dam' so the juices don't mix.
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9
Brush the edges of the pastry with the beaten egg wash. Fold the long sides over the filling and overlap them slightly to seal. Pinch the ends firmly to close the 'log'.
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10
Place the clangers onto the prepared baking tray, seam-side down. Prick the savory end with a fork twice and the sweet end with a single small slit so you can tell them apart after baking.
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11
Brush the tops and sides generously with the remaining egg wash for a golden finish.
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12
Bake in the center of the oven for 60 to 70 minutes. If the pastry browns too quickly, cover loosely with foil for the final 20 minutes. The long bake is essential to ensure the raw potato and meat are fully cooked through.
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13
Remove from the oven and let rest for 5-10 minutes before serving. This allows the internal juices to settle.
💡 Chef's Tips
Always use real suet for the most authentic, 'short' texture; it provides a unique crumb that butter cannot replicate. Ensure your potato dice are very small (about 0.5cm) to guarantee they cook through in time with the meat. Don't overwork the dough; handle it just enough to combine, or the pastry will become tough rather than tender. To prevent the sweet and savory sides from merging, make sure your 'pastry dam' is pressed firmly against the bottom and sides. If you prefer a richer savory side, you can use beef mince and onion, but ensure the meat is seasoned well.
🍽️ Serving Suggestions
Serve hot with a side of buttery mashed potatoes and steamed seasonal greens. A jug of thick, rich onion gravy is perfect for pouring over the savory end. For the sweet end, a dollop of cold clotted cream or warm custard is traditional. Pair with a crisp English cider or a robust Ale to complement the smoky gammon. These are excellent cold the next day, making them a perfect addition to a rustic picnic basket.