30.5cm x 11.5cm non-stick loaf tin 1

500g shortcrust pastry Flour for dusting

250g good-quality pork sausage, removed from skins

175g pork tenderloin, diced 350g chunky cooked ham, diced 1 onion, finely diced

Bunch of fresh flat-leaf parsley, leaves only, finely chopped 1tsp paprika

2 eggs, lightly beaten (one for binding, one for glazing) 4 hard-boiled eggs, peeled

YOU WILL NEED

Preheat the oven to 200°C/180°C fan oven/gas mark 6. Cut off about one-third of the pastry for the lid and set to one side. Roll the remaining pastry out to an oblong shape, large enough to line the sides of the tin with a slight overhang (don’t roll too thin).

Add the sausage meat, pork, ham, onion, parsley and paprika to a large bowl and mix thoroughly, then season with a pinch of sea salt and freshly ground black pepper. Next, add half the beaten egg and combine well. Spoon half the mixture into the pastry case, pressing it down into the corners, then sit the hardboiled eggs lengthways in a row down the middle and top with the remaining meat mixture to cover.

Brush the edges of the pastry with egg wash, roll the remaining pastry out for the top then drape this over the tin, secure by pinching the edges then trim and decorate the top with any leftover pastry. Brush with the beaten egg (reserve a little) and make a hole in the middle for steam to escape. Sit the pie on a baking sheet and bake in the oven for 30 mins or until starting to turn golden. Then cover with foil and reduce oven temperature to 170°C /150°C fan oven/gas mark 3 and cook for a further 1 hour. Remove foil and brush with egg wash and bake for a final few mins until golden brown. Remove from oven and leave to cool, then loosen edges with a knife and remove from tin. Slice to serve.