Roll out the
pastry to an oblong 11x14 in. Mince the meat and fat together and season
very well. Mix in the chopped parsley. Paint the pastry with egg white
to stop it going soggy and arrange half the meat down one half of the
pastry, leaving 1 in clear round the edges. Then lay the hard-boiled
eggs down the middle and cover with the rest of the meat. Fold the
pastry over and seal the edges very firmly with water.
Make a hole in
the top for the steam to escape. Glaze with the beaten egg and bake in a
hot oven 220C, 425F, Gas 7 for 10 minutes and then reduce the heat to
180C, 350F, Gas 4 for 45 minutes more. Cover with paper if the top gets
too brown. Eat cold, cut into slices.