Bedfordshire Clanger

2 tbsp rice bran oil
2 onions, fine chopped
500 g skirt steak, chopped
1 tin beef consommé
1 tbsp SIDS HOT WORCESTER SAUCE
3 ripe pears, peeled, cored & rough chopped
PASTRY:--
350 g flour, self raising
1 tsp salt
85 g shredded beef suet
60 g butter, chilled & coarse grated
1 egg
150 ml water

Filling:- heat half the rice bran oil in a large heavy-based frying pan and gently cook the onions for 2-3 minutes until soft and translucent. Remove from the pan and put to one side.
Heat the pan again over a high heat, add the rest of the oil, season and add the chopped meat. Cook over a high heat for 3-4 minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions.
Heat the pan again over a high heat, add the rest of the oil, season and add the chopped meat. Cook over a high heat for 3-4 minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions.
Add the stock to the pan together with SIDS HOT WORCESTER SAUCE, and boil until you have only 2-3 tablespoons left, then add the meat and onions back to the pan and cook over a high heat until the sauce has reduced until it is just coating the meat. Remove from heat and keep warm.
Preheat the oven to 200°C.
Pastry:- mix the flour, salt, suet and grated butter with your fingers into a fine breadcrumb-like consistency. Mix in about 150-160 ml water and the beaten egg to form a smooth dough and knead. Once ready, roll out to 1cm thick. Next, spoon the meat filling in one half and the pear into the other, using a little piece of moulded spare pastry to separate the two in the centre. Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray.
Bake for 45 minutes until the pastry is golden.
FACT SHEET: Suet is raw fat of beef or mutton, especially the hard fat found around the loins and kidneys. It has a melting point of 45°C - 50°C and congelation between 37°C - 40°C. Its high smoke point makes it ideal for deep frying and pastry production.
SUET
Nutritional value per 100 g
Energy 3,573 kJ (854 kcal)
Carbohydrates 0 g
Fat 94 g
Saturated 52 g
Monounsaturated 32 g
Polyunsaturated 3 g
Protein 1.50 g
Zinc 0.22 mg (2%)
Cholesterol 68 mg
Selenium 0.2 μg