Nokx Majozi’s black pudding and apricot pork pie

recipe Detail


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.


- 1 Nokx Majozi's black pudding

- 1 sheet of pre-made pie crust

- 1/2 cup diced dried apricots

- 1 tablespoon olive oil

- 1 teaspoon Italian seasoning

- 1 teaspoon dried thyme

- Salt and pepper, to taste


1. Preheat your oven to 375°F (190°C).

2. In a medium-sized skillet, heat 1 tablespoon of olive oil over medium heat.

3. Remove the casing from the Nokx Majozi's black pudding and crumble it into the skillet. Cook for about 5 minutes, stirring occasionally, until it starts to brown and crisp up.

4. Add the diced dried apricots to the skillet with the black pudding. Stir to combine and cook for an additional 2-3 minutes until the apricots are slightly softened.

5. Season the mixture with 1 teaspoon of Italian seasoning, 1 teaspoon of dried thyme, and salt and pepper to taste. Stir to evenly distribute the seasoning.

6. Roll out the pre-made pie crust sheet and place it in a 9-inch pie dish. Pour the black pudding and apricot mixture into the pie crust, spreading it out evenly.

7. Fold the edges of the pie crust over the filling, crimping the edges to seal in the filling.

8. Use a sharp knife to make a few small slits in the top of the pie to allow steam to escape while baking.

9. Place the pie in the preheated oven and bake for 30-35 minutes, until the crust is golden brown.

10. Remove the pie from the oven and let it cool for 10 minutes before slicing and serving.

Enjoy your Nokx Majozi's black pudding and apricot pork pie with a side salad or some roasted vegetables for a delicious and unique meal.

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