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Hand-raised pork pie recipe: Franklin's hot water crust
A home-scale version of the hot water crust technique behind Calum Franklin's pies, the same method he just put into wholesale production this week.
Calum Franklin launches a wholesale pie business
Franklin joins two Michelin-trained chefs, Hervé Deville and Paul Shearing, to sell hand-raised pies to stadiums and restaurants rather than walk-in diners.
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