About this recipe:This has always been a favourite in our family since I was little. My mum gave me the recipe last year, when I cooked it for the first time. Now it's not just for Christmas anymore! It's fab warm, but also good cold. This can be made in advance and chilled in the fridge.
Boil eggs for 2 1/2 minutes, then cool slightly before peeling.
Heat oven to 220 C / Gas 7.
In a bowl mix together the sausagemeat, onion, apple, parsley, tabasco, ham and breadcrumbs. Roll the pastry out to a rectangle approx 25x35cm, lift on to baking sheet and brush all over with the beaten egg.
Press 2/3 of the sausage mixture along one of the long sides of the pastry, leaving 2cm of pastry free for sealing. Leave half of the width of pastry free for rolling over the meat. Press a line down the middle of the meat with your finger and place the eggs down the middle end to end. Press over the rest of the sausage meat. Fold the pastry over the filling and press the edges together, before trimming and sealing the edges with a fork. Brush all over with beaten egg.