For the filling
300g skinless sausages
300g pork mince
150g cooked ham hock (cut into 1cm pieces)
2 chopped shallots
3 tbsp chopped fresh parsley
4 hard-boiled eggs, shelled
salt and pepper
For the pastry
450g plain flour
100g strong white flour
75g unsalted butter (cut into 1cm cubes)
½ tsp salt
1 free-range egg yolk, beaten
Preheat the oven to 200°C. Grease a 1kg/2lb loaf, Line the tin with parchment paper ensuring there is a little overhang so you can easily remove the pie.
To make the filling
In a large mixing bowl combine all ingredients except the hard-boiled eggs, season with a little salt and pepper. Once well combined (we suggest using your hands to combine the mixture) put the mixture in the fridge whilst you make the pastry.
To make the pastry
In a large mixing bowl mix the flours, add the butter and rub in lightly with your fingertips. In a saucepan heat the water, the salt and lard until just boiling. Pour the wet mixture onto the dry mixture and bring together with a spoon. Once cooled, tip onto a floured surface and knead into a smooth dough.
Working quickly, roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.
Press half of the meat filling into the pastry-lined tin.
Slice away the sides of each egg so they can lie flat without rolling, place the eggs lengthways down the middle of the pie. Push the remaining meat filling around the eggs so it fills the tin.
Make a lid for the pie by rolling out the remaining pastry and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with egg yolk.
Bake for 35 minutes, then reduce the heat to 180°C and bake for a further hour.
Once the pie has cooled completely within the tin, use the parchment paper to slide the pie out.