Boil eggs for 2½ mins, then cool slightly
before peeling and trimming each end.
Heat oven to 220C/200C fan/gas 7.
In a bowl, mix together the sausagemeat
grated onion, apple, parsley, Tabasco,
ham and breadcrumbs. Roll the pastry
out to a rectangle about 25 x 35cm,
carefully lift onto a baking sheet and
brush all over with beaten egg.
Press two-thirds of the sausage mix
along one of the long sides of the pastry,
leaving 2cm pastry free on one side for
sealing, and half of the pastry empty on
the other side for folding over later. Press
a line down the middle of the meat with
your finger, then lay the eggs along it,
trimmed end to trimmed end. Press over
the rest of the sausagemeat. Fold the
pastry over the sausage and press the
edges together, before trimming with
a knife and sealing well by pressing the
edges with a fork.
Brush all over with
more egg and bake for 40 mins until
golden. Leave to cool, then slice and serve
with mustard. Can be made 1 day ahead.