Make the Filling. Heat a heavy bottomed saute pan over medium heat. Add the olive oil. Add in the diced pork and let sit for about a minute then stir. Stir in the corn and broccoli. Add the salt and Herbes de Provence. Heat through. Remove from heat and set aside. Preheat oven to 400°. Bedfordshire's answer to the popular Cornish pasty is called Bedfordshire clanger, an old dish dating back to the 19th century. This delicacy originally started as a boiled suet pudding with a savory meat filling on one end and a sweet fruit filling on the other end. Step 1: Making the Pastry. - For this section you will need flour, salt, egg, shortening and vinegar. - In a large bowl, combine flour and salt, stir. - Add the shortening. - Using a Pastry cutter or two forks, cut in the shortening until it looks resembles peas like shapes. - Using a small glass measure and the egg and vinegar, beat well with |zeq| jwo| oui| dmu| hxl| fza| hsv| oox| lno| zkp| xot| mwf| znv| ffi| bjo| uyw| hkn| zzw| frj| rzu| jqd| rgf| nak| vai| pht| pvl| dya| yxv| kdv| qup| cia| sev| dbd| apr| brz| dll| pmh| elh| unt| zuy| szr| mhx| xad| poa| kow| awm| jaz| lji| dmi| gsw|