Clangers are a traditional Bedfordshire Hand Pie. 2/3 savory, 1/3 sweet with a flaky crust. Featured on the Great British Baking Show, perfect for leftovers.
Servings Prep Time
6hand pies 30minutes
Cook Time Passive Time
45minutes 60minutes
Servings Prep Time
6hand pies 30minutes
Cook Time Passive Time
45minutes 60minutes
Hand Pie Pastry
  • 2 1/2 cups flour
  • 3/4tsp kosher salt
  • 1tsp Sugar
  • 1/2cup water
  • 1cup butter
Hand Pie Fillings
  • 4cups mixed lefotvoers
  • 2 1/2 cups sweet fillingcan be pie filling, jams or jellies, sliced apples
  • 1 egg
  • 1TBSP water
Hand Pie Dough
  1. in the bowl of a food processor mix the flour, salt and sugar
  2. chop the butter and add in to the flour mix, pulse to combine
  3. slowing drizzle in the cold water pulsing the food processor until the dough clumps up
  4. divide in 6 equal pieces, wrap lightly and chill for one hour
  1. preheat oven to 375˚
  2. warm fillings and get them prepped and ready to go
  3. set out a small dish of cold water for adding the dough wall and sealing the edges
  4. lightly dust your work surface, roll out each piece of dough to a roughly 10×5 inche rectangle
  5. lay trim off any uneven edges, save for dividing the filling
  6. make a small dough wall, dampen with water, place 2/3 of the way down the dough
  7. add roughly 3/4 cup of savory filling up to the wall
  8. add around 1/3 cup or so sweet filling to sweet end
  9. wet the edges and fold the long edges up and over lap them on top, pinch the ends shut
  10. place on a baking tray, poke holes or slash the sweet end
  11. repeat with remaing dough and fillings
  12. beat the egg with the water and brush over the top of the clangers
  13. bake in the pre heated oven for 45-50 minutes or until crispy and lightly browned
Recipe Notes
  • sweet fillings can vary widely, if using fresh fruit cook until the juices release, taste and add sugar and spice as needed