Melton Mowbray, Leicestershire, England

·  3 cups (375 gm) all purpose flour
·  1½ tsp (8 ml) salt
·  1Ό cups (310 gm) margarine or butter
·  6-8 tbsp (120-150 ml) cold water
·  1 egg
·  2 pounds (1 kg) lean, finely diced pork (Ό" or ½ cm pieces)
·  2 small yellow onions, chopped
·  4 rashers of ham-style bacon, finely chopped
·  1 tsp sage (5ml)
·  1 tsp thyme (5ml)
·  1/2 tsp mace (3ml)
·  1/2 tsp allspice (3ml)
·  salt and ground black pepper to taste
·  1/4 cup (60 ml) beef stock
·  1 egg
·  2 tbsp (30 ml) Worcestershire Sauce
·  4 hard boiled eggs, shelled
Sift flour into a large bowl with the salt.
Cut in the butter or margarine until mixture resembles breadcrumbs.
Make a well in the centre and break the egg into this, add some water and mix with a fork.
Continue to mix, adding water as needed until the pastry is formed.
Knead lightly and put aside in a cool place.
Sautι the onions in a little oil until translucent, then add to the diced pork and bacon in a bowl.
Add the Worcestershire sauce, herbs and spices.
Beat the egg with the beef stock and add to the pork mixture.
Mix very well.
Line a greased 8½" (21 cm) spring-form pan with two thirds of the pastry.
Spread a layer of the pork and then place the hard boiled eggs as desired.
Fill around and over the eggs with the remaining pork.
Add the pastry to the top, securing the edges with egg wash and crimping them well.
(Be sure that the pastry edges will not interfere with the easy removal of the spring form pan later)
Decorate the top with pastry leaves, etc.
Bake in the spring-form pan on a round tray at 400°F or 200°C for 15 - 20 minutes and then reduce
heat to 350°F or 180°C for approximately 2Ό hours.
Remove the sides of the spring-form pan after an hour or so and continue baking.

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