1 to 2 splashes brown sauce or Worchestershire sauce
milk or egg, for glazing
Method Prep:15min › Cook:35min › Ready in:50min
Fill a saucepan with cold water then place the eggs inside and bring to the boil over a high heat; cook for 7 minutes for a hard boiled egg. Drain, peel and chop.
In a dry frying pan over a medium heat add the bacon and cook on both sides until no longer pink, about 6 to 8 minutes. Remove from the pan and chop. Set aside.
Preheat the oven to 200 C / Gas 6. Grease a 900g (2 lb) loaf tin
Roll the pastry out on a lightly floured work surface. Roll thin enough to line the loaf tin and a piece to place on top for a lid.
Line the loaf tin by gently pressing the pasry into the base and sides. Place the sausagemeat in the bottom. In a bowl mix the beans, eggs, bacon, black pepper (no salt as the bacon should have enough) and brown or Worcestershire sauce. Place the loaf tin on a baking tray and lay the pastry lid on top, sealing the sides. Brush the top with a little milk or egg.
Bake in the preheated oven for 25 to 35 minutes, until the pastry is golden brown and risen. Remove from the oven and serve with green salad, wedges or both.