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Recipes

Raised pork and egg pie

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.

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Ingredients

For the filling

  • 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

For the hot water crust pastry