This really does sound strange , but take it from me it works a treat. It is delicious. I first learned about this when I moved here 33 years ago , & have made it many times. It was made like this as the lady of the house took it to the fields to feed the men , & they had dinner , & dessert all in one. The wedge of pastry really does work.
MethodMake the pastry , & roll out into an oblong. You will use about 2/3 rds for meat if you make the traditional dish. cut a small piece of pastry , & make a wedge whwre you want the meat to end , &the jam to start.
Spread the meat , carrot, & onion then moisten it slightly with a little gravy or stock. Then put some jam on the remaining pastry. Roll up , & seal the edges with some water.
I grease a piece of parchment or greaseproof paper sprinkle some flour on , & then wrap the clanger in it.
I then use some muslin , a tea towel will do to put the wrapped clanger in , place in boiling water for 2 to 3 hours.
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