Raised pork and egg pie recipe
 I love pies that have the treat of whole eggs hidden inside. This is a picnic classic and a generous slice would be perfect for a lunchbox too. Don’t be daunted by the idea of using hot water crust pastry – the pie is moulded in a tin, which makes it very easy to put together. 300g/10½oz good-quality sausages, such as Lincolnshire, skins removed 300g/10½oz pork mince150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces2 banana shallots, finely chopped3 tbsp chopped fresh parsley 4 hard-boiled eggs, shelledsalt and white pepper 300g/10½oz good-quality sausages, such as Lincolnshire, skins removed 300g/10½oz pork mince 150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces 2 banana shallots, finely chopped 3 tbsp chopped fresh parsley 4 hard-boiled eggs, shelled salt and white pepper 450g/1lb plain flour, plus extra for dusting100g/3½oz strong white flour75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes½ tsp salt100g/3½oz lard, plus extra for greasing1 free-range egg yolk, beaten 450g/1lb plain flour, plus extra for dusting 100g/3½oz strong white flour 75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes ½ tsp salt 100g/3½oz lard, plus extra for greasing 1 free-range egg yolk, beaten Method Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry.To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.Working as quickly as you can (the pastry will become more crumbly as it cools), 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. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid 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 more egg yolk.Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz water, the salt and lard in a saucepan until just boiling. Pour the mixture onto the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges. Working as quickly as you can (the pastry will become more crumbly as it cools), 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. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid 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 more egg yolk. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid 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 more egg yolk. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices.