Ingredients	Bedfordshire Clanger
1 lb Shortcrust Pastry 1 Egg, beaten 2 tsp Sugar Savory Filling 1 Onion small, chopped 1 tbsp Lard (or Crisco) 1/2 lb Ground Pork 1 tsp Sage, dried 1 Apple, sharp/cooking 1/4 cup Peas cooked Salt & Pepper to taste Sweet Filling 2 Apples Golden Delicious or similar,br /> 1/4 cup Dates, stoned & chopped,br /> Zest of an Orange 1/4 cup Golden Raisins 2 tbsp Superfine Sugar	The Bedfordshire Clanger is a variation on the well known Pasty that can be found in all parts of England even though it originated in the south-west of England hence the "Cornish Pasty" Click here for a Shortcrust Pastry Recipe Visit My English Pantry dessert page for Bird's custard or if you prefer, instant go with Ambrosia Devon Custard
Directions
1. If not using pre-prepared pastry prepare 1 LB of Shortcrust Pastry & refrigerate. 2.Preheat oven to 425F 3. Prepare the savory filling. In a deep saucepan, fry the chopped onion in the shortening (lard or Crisco for about 3 minutes or until soft and golden 4. Add the pork and sage and cook on medium heat for about 5 minutues, stirring frequently. 5. Peel, core and chop the cooking apple and add to the pork mixture, cook for an additional 5 minutes add the peas, season to taste and set aside to cool. 6. Prepare the sweet filling. Peel and chop the sweet apples, place in a mixing bowl and add the chopped dates, Orange zest, golden raisins and sugar. 7. Roll out the shortcrust pastry to about 1/4" thick and cut two circles almost 10" in diameter. 8. Re-roll the pastry trimmings and cut out two thick 5" long x 1/2" strips of pastry. Brush the long edge of the pastry with beaten egg and stand one strip on its long edge, from the edge to the middle os the circle, to form a wall. Make the strip stand up by pressing the bottom edge firmly onto the circle. Brush the edges of the circles with the beaten egg. 9. Now to assemble, place 1/2 of the savory filling on one side of the wall and 1/2 of the sweet filling on the other side of the wall. Repeat for the other circle. 10. Bring up the other, unfilled side of the pastry over the filling side to form a classic pasty shape and press lightly on the center so the top sticks to the dividing strip 11. Pinch the edges firmly together, brush each clanger with the rest of the beaten egg and sprinkle with sugar. 12. Bake for about 15 minutes then lower the heat to 375F and cook for a further 25 minutes. Serve hot