Picnic pie

Method

• step 1

  Heat the oven to 190C/fan 170C/gas 5. Butter a 900g non-stick loaf tin. Cut a strip of baking paper the same width as the tin and line it, leaving the edges overhanging.

• step 2

  Roll out the shortcrust pastry to the thickness of a pound coin.

• step 3

  Use the pastry to line the tin. Carefully push it into the corners and mould it to fit the shape of the tin. Leaving a bit of pastry overhanging. Cook the eggs in boiling water for 7 minutes. Put in iced water to cool completely then peel off the shells.

• step 4

  Put the bacon, sausages, mince, fennel and herbs in a bowl with 1 tsp salt and 1/2 tsp black pepper. Mix well using clean hands. Put half the mince mix in the bottom of the tin.

• step 5

  Using your fingers, make a dip in the middle of the mince mixture that’s big enough to fit the eggs.

• step 6

  Cut the ends off all the eggs so you can line them up neatly end to end.

• step 7

  Cover the eggs with the rest of the mince mix, making sure it fits snugly around the eggs. Level the top.

• step 8

  Brush the edges of the shortcrust pastry with some of the beaten egg.

• step 9

  Roll out the puff pastry to 20p coin thickness and drape it over the top of the tin, pushing down gently so it sticks to the shortcrust.

• step 10

  Carefully trim the edges with a pair of kitchen scissors.

• step 11

  Crimp the edges with your fingers.

• step 12

  Lightly score the top and glaze with the rest of the egg. Make a hole, put on a baking tray and bake for 1 hour. Cool in the tin then chill overnight. Turn out and cut into thick slices.