Instructions: Dice all the meats into bitesized pieces.

Cook the onion slowly in the butter until very soft and golden.

Add the mushrooms and Stir fry over medium heat for a couple of minutes.

Remove from the heat and stir in the parsley mace thyme and flour followed by the stock.

Return to the heat and bring to the boil stirring continuously.

Reduce the heat and simmer gently for 2 minutes.

Add the meat and season to taste.

Spoon into the pie dish.

Cool.

Quarter the eggs and wrap each portion in a piece of bacon.

Arrange on top of the meat.

Roll out the pastry and use to cover the pie dish.

Decorate with pastry leaves cut from the trimmings and chill for 20 minutes while heating the oven to Gas 7 425F 220C
Brush with beaten egg and bake for 20 minutes.

Reduce the temperature to Gas Mark 5 375 degrees F 190 degrees C and bake for a further 10 to 15 minutes.

Serve hot or cold.

Serves 6

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