- Bring a medium pan of salted water to the boil and carefully add 4 of the eggs.
- Simmer for 6 minutes, then remove from the heat. Tip off the hot water and tap the egg shells with the back of a spoon. This will make them peel more easily.
- Put the pan of eggs under cold running water until cool. Set aside.
- Remove the sausage meet from the skins and place in a bowl.
- Whisk 1 of the eggs, then add to the sausage meat with the wild garlic. The mix should be seasoned well enough, but I like to add more freshly milled pepper so crack on!
- Mix well, either with a spoon or your hands, then aside, then wash your hands.
- Carefully peel the eggs.
- Roll out your chosen pastry, cutting 4 circles to fit your pie moulds and 4 discs for the lids allowing extra so the edges can be crimped together.
- Ease each pastry base in the pre-prepared pie moulds, pressing to fit the inside.
- Put a large spoonful of the pork mix in the base of each, pressing into make a well so the mix is also coming up the sides of the pie casing.
- Place a peeled egg into each pie, then spoon in the rest of the pork mix to cover the egg.
- Whisk the remaining egg to make an egg wash. Brush the over hanging pastry of the base with a little of the egg wash, then top with the pastry lid
- Press the edges together to enclose. Trim to make neat then crimp as desired.
- Brush the pie tops with more egg wash. Using a small knife, make a little insertion in the top of each pie to let any steam escape
- Place the pies on a tray and bake for 30 minutes, or until golden brown.
- Remove from the oven and either enjoy hot or cool to room temperature. These pies can be refrigerated to be eaten within 3 days and make a delicious addition to a picnic lunch with a pint of your favourite cider or ale.
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