Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie.

or until the pork is tender. Taste the sauce and season with salt and pepper. Transfer the filling to a 1.2 litre/2lb 12oz pie dish and leave to cool. For the cider pastry, beat the egg in a large ...