Preparation Time: 25 minutes
Cooking Time: 30-35 minutes
(12oz) ready-made shortcrust pastry
4 teaspoons wholegrain mustard
900g (2lb) good quality sausagemeat
1 bunch spring onions, sliced
1 teaspoon mixed dried herbs
4 large Al Jazira "Golden Eggs", beaten
the oven to 200C/Fan 180C/400F/Gas Mark 6. For the filling,
mix the sausagemeat together with the onions and herbs.
Thinly roll out two thirds of the pastry and use to line
the base and sides of a 20cm/8in, deep, loose-based cake
tin. Trim the pastry level with the top of the tin.
Brush the pastry with 15ml/3tsp of the mustard. Spoon in
two thirds of the sausagemeat, then make 4 deep holes, large
enough to crack the eggs into. Carefully crack and egg into
each hole. Cover with the remaining sausagemeat, pressing
it down firmly around the edges.
Thinly roll out the remaining pastry and cut out a 20cm/8in
round, using the cake tin as a guide. Brush with remaining
mustard and place mustard side down on top of the sausagemeat.
Brush the top with the remaining beaten egg; fold the edges
of the pastry on the sides of the tin, down over the edge
of the lid; crimp to seal. Make a steam hole in the centre
and use any trimmings to make decorations for the top. Brush
with remaining egg.
Stand the pie on a baking sheet and bake for 30-35mins or
until golden brown. Leave to cool in the tin for 15mins
before cutting into wedges to serve warm. Alternatively,
cool, then chill and serve cold with salad.