nokx majozis black pudding and apricot pork pie

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Nokx Majozis black pudding and apricot pork pie

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

There’s not much that chef Nokx Majozi doesn’t know about pies – she’s been making some of the UK’s greatest at Holborn Dining Room for nearly 10 years. Here, she shares a festive centrepiece that will knock any pork pie you’ve ever had into a top hat.

Ingredients

1kg plain flour

20g table salt

500g unsalted butter, chilled and diced, plus 10g to grease

240g free-range egg (about 5 medium eggs), beaten, plus

1 medium free-range egg yolk, beaten, to stick/glaze

For the filling

1kg diced outdoor-reared pork shoulder

150g black pudding, chopped

120g streaky bacon, roughly chopped

20g lardo, diced (optional – see Know-how)

150g dried apricots, quartered

10g yellow mustard seeds

½ bunch sage, leaves chopped, stalks separated

5g fennel seeds

For the jelly

100ml dry cider

50ml red wine

500ml chicken stock

¼ bunch thyme

6 gelatine leaves

Specialist kit

23cm non-stick springform cake tin

Small funnel

Directions

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Ingredients

Nokx Majozis black pudding and apricot pork pie

Ingredients

Directions

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