Calum Franklin's hand raised pork pie
Holborn Dining Room has been a CODE favourite long before executive chef Calum Franklin shot to pie stardom. These days Nokx Majozi is Calum’s partner on the pass and in the beautiful Pie Room next door where hundreds of savoury pastries are turned out every day.
Serves 10
Hot water pastry
- 1.5kg plain flour
- 6 whole eggs beaten
- 600ml water
- 560g lard
- 30g salt
- 15g rosemary
Pork Pie Mix
- 1 kg pork shoulder meat
- (diced and chilled well)
- 400g back bacon (200g minced,
- 200g roughly chopped)
- 300g ham hock meat
- 200g lardo (1cm dice)
- 10g white mustard seeds
- 20g table salt
- 1/2 bunch sage
- 5g fennel seeds
Hot water pastry:
- Pass beaten eggs through a sieve to remove any excess whites.
2. Pour flour into mixer on medium speed with paddle and slowly add egg mix. Bring water, lard, rosemary and salt to simmer in a pan, and infuse for 5 minutes.
3. Remove rosemary and bring water/fat mix to a boil and slowly pour into flour/egg mix, scraping the bowl and paddle halfway to avoid any lumps. Mix till well combined.
4. Chill on a flat tray between greaseproof paper till heat has dissipated and it has become workable. Weigh out ten balls of pastry at 180g and keep remaining pastry for lids. Pork pie mix
5. Freeze mince components till very cold before using. Grind pork shoulder and 200g of the back bacon on the largest grind plate setting for a rough mince.
6. Fold in the rest of the ingredients and mix well. Weigh into 200g balls and chill. To assemble
7. Roll out remaining pastry to 1.5cm thickness, cut out 10 lids with 85cm, and set aside.
8. Flatten the dough balls with the dolly on a well-floured surface and work it up to make a cup shape. Pop in the meat and, using a little water, seal the lids onto cups and crimp edges together. Brush with a little egg yolk before cooking and make a small hole in the top of the pie.
9. Cook at 200ºc for 25 minutes on greaseproof paper
10. Either serve hot as is, or chill over night for cold pork pies. To jelly cold pies, add 6 leaves of gelatine soaked in cold water to 500ml of warm roasted pork stock. Pour into hole in pie till full and set in fridge for at least 1 hour.
