Nokx Majozi’s black pudding and apricot pork pie
- A challenge
- November 2023
- Serves 14-16
- Hands-on time 1 hour 20 min, plus cooling, overnight chilling and 1-2 hours additional chilling. Oven time 50-60 min
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.
Want to make little pies for your Christmas buffet? Try these mini pork pies with quick piccalilli.
- 35g (20g saturated)
- 52g (4.8g sugars)
- 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
- 23cm non-stick springform cake tin
- Small funnel
- To make the pastry, mix the flour and salt together in a large mixing bowl, then rub in the butter with your fingers until the mixture resembles breadcrumbs. Add the 240g egg and 120ml water, stir until a dough forms, then turn it out onto a lightly floured work surface and knead until smooth. Cover and rest for at least 30 minutes in the fridge.
- For the filling, put the pork shoulder in a food processor and pulse to a fine mince (work in batches). Transfer to a mixing bowl, then stir in the black pudding, bacon, lardo (if using), apricots, mustard seeds, sage
leaves, fennel seeds and a pinch of salt and pepper. Mix until evenly combined, then keep in the fridge until needed.
- To build the pie, grease the cake tin with the 10g butter. Unwrap the pastry and cut off about a third. Roll it out into a 1.5cm thick sheet, then use the tin as a guide to cut out a circle for the lid. Roll out the remaining pastry to 1.5cm thick, then use it to line the tin, ensuring plenty of overhang. The best way to do this is to fold it into quarters, put it in the tin, then unfold it, pushing it against the sides as you do so. Trim to leave only 3cm overhang, then put the pastry-lined tin in the fridge for 10 minutes. Meanwhile, use the offcuts from lid and base to cut out any decorations you like.
- Add the pie filling to the chilled pastry, pressing it down firmly to even it and push out any air pockets (B), then brush a little beaten egg yolk on the underside of the lid. Put the lid on top, pressing the edges to make sure they are sealed with the sides of the pie where it overhangs. Trim the excess pastry from the sides, leaving a small overlap, then fold over onto the lid and crimp at an angle using the side of your thumb. Add your pastry decorations (D) and a ring of pastry in the centre, then brush the top all over with the remaining egg yolk. Cut a small hole in the centre of the lid (in the ring of pastry) to let steam escape.
- Put the pie back in the fridge while you wait for the oven to heat up to 180°C fan/gas 6. Bake the pie for 50-60 minutes until golden brown all over, then leave to cool in the tin. Once cool, chill in the fridge overnight.
- The next day, make the jelly. Pour the cider and wine into a saucepan, put over a medium heat, then simmer until reduced by half. Add the chicken stock, thyme and reserved sage stalks, bring to the boil, then remove from the heat. Soak the gelatine leaves in cold water for a few minutes until soft, then squeeze to drain and whisk into the stock until dissolved. Pass through a fine sieve into a jug.
- Use a funnel (see Nokx’s tip) to pour the warm jelly into the pie through the steam hole gradually, until you can see the jelly mixture settle on top, just below the hole. Chill for 1-2 hours so the jelly sets, then remove the pie from the tin and slice.
No funnel? You can use a metal piping bag nozzle instead.
Lardo is cured pork fat – buy it in Italian delis. Leave it out if you can’t find any, but it does add richness, with little nuggets of juiciness throughout the pie.
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