Nokx Majozi's black pudding and apricot pork pie - delicious. magazine

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