Bedfordshire Clanger

In a bowl, add the Fate Low Protein All-Purpose Mix and margarine and using fingertips mix until it resembles coarse breadcrumbs.

Add the water to the mixture and combine into a dough. Leave to rest for 10 minutes.

Place the dough onto a clean, dusted work surface and knead for one minute into a smooth pastry.

Using a rolling pin, roll the pastry out between two pieces of grease proof paper into to a 28cm square.

Remove the top sheet of greaseproof paper.

For the savoury filling, place the butter in a pan over a medium heat, add the mushrooms, leek and sage and cook for 5 minutes or until soft and set aside.

For the sweet filling, add the butter, apricots and brown sugar to a pan, over a medium heat cook for 5 minutes or until soft.

To assemble, use a knife to square off the edges of the pastry square.

Use the spare pastry to create an 8cmx2cm pastry strip and place centrally onto the bottom half of pastry square, 1cm up from the bottom edge of the pastry.

Place the sweet and savoury fillings onto the bottom half of the pastry square, either side of the strip, leaving a 1cm boarder around the bottom and sides of the filling.

Using the greaseproof paper under the pastry, fold the filling free pastry over the filling.

Crimp around edges of the pastry to seal, and prick the surface three times using a fork.

Brush the top of the clanger with ProZero and bake in the oven for 40 minutes.