175g butter or margarine, diced
350g plain flour
200g minced pork
200g diced ham
8 small pork sausages, skins removed
1 small onion, grated
1 heaped tsp Dijon mustard
8 sage leaves, chopped, or ½ tsp dried sage
½ tsp ground nutmeg
Salt and pepper
6 small hardboiled eggs
1 egg, beaten

Put the butter and 125 ml of water into a pan and heat until the butter melts. Bring it to the boil, take it off the heat, add the flour all in one go, then beat it with a wooden spoon until it forms a smooth ball. Wrap the pastry in a sheet of greaseproof and let it cool.

The pastry is soft and it’s easier to handle if you roll it out on greaseproof paper, so reserve a third for the top and roll the rest until it’s large enough to line a deep 20-cm pie dish. Turn the pastry into the dish and peel off the paper. Preheat the oven to 220ºC. Put the pork, ham and sausages into a bowl and add the onion, mustard, sage and nutmeg. Season well with salt and pepper and mix it all together thoroughly. Heat a spot of oil in a small pan and fry a teaspoon of the mixture for a few minutes, then taste to check the seasoning, adding more to the mixture if required.

Put a thin layer of meat in the bottom of the tin, add the eggs, then pack the rest of the meat around and over them, covering them completely. Roll out the reserved pastry and use to cover the pie. Crimp the edges to seal, brush with beaten egg and cut a small hole in the top.

Bake the pie for 20 minutes, then lower the heat to 160ºC and bake for another hour. If the pie starts to brown too quickly, lay a piece of foil gently on top. Cool in the tin, then cut into wedges and serve with mustard, pickles and salad. (Serves 6 to 8)