- 5 medium free-range eggs
- 800g good-quality pork sausages
- 2 dessert apples, peeled, cored and roughly grated
- Bunch of spring onions, finely chopped
- Small bunch of fresh flatleaf parsley, chopped
- Bunch of fresh chives, chopped
- 3 tbsp crème fraîche
- 1 tbsp wholegrain mustard
- 100g fresh white breadcrumbs
- 50g mature Cheddar, grated
- Oil, for greasing
- 2 x 375g sheets ready-rolled puff pastry
- Preheat the oven to 200°C/fan180°C/gas 6. Place 4 of the eggs in a pan of cold water and bring to the boil, then simmer gently for 3 minutes for soft-boiled. Plunge the eggs into a bowl of cold water and leave to cool completely before removing the shells. Set aside.
- Split the sausages, remove the skin and break up the sausagemeat into small pieces, then place in a bowl. Squeeze as much juice as possible from the grated apple, then add the apple to the sausagemeat. Mix with all the remaining ingredients, except the remaining egg and the pastry, seasoning with a little salt and plenty of ground black pepper.
- Unroll 1 sheet of the pastry onto a large, lightly greased baking sheet. Arrange half of the sausage filling down the centre of the pastry, leaving a 5cm border, then arrange the whole peeled eggs in a row on top, lengthways. Top this with the remaining filling and shape with your hands to make a rectangular shape, measuring about 14cm x 26cm.
- Crack the remaining egg into a bowl and beat gently. Brush some over the edges of the pastry. Unroll the other sheet of pastry and drape over the sausage filling and press down well to seal in the filling. Trim the pastry and crimp around the edges with a fork, or between your thumb and forefinger. Brush the top of the pie with the remaining egg and make a hole or several slashes in the top to release the steam. Chill for at least 10 minutes, then bake for 55 minutes-1 hour until golden brown.
- Remove from the oven and set aside to rest for about 10-15 minutes before cutting into slices. Serve with the green bean salad.
- To freeze: assemble the uncooked pie on a lightly greased baking sheet and freeze until solid, then wrap well in cling film and freeze for up to 3 months. Cook from frozen, adding an extra 15-20 minutes to the cooking time, and make sure the filling is piping hot before serving.