Bring a pan of water to the boil and
lower in 8 of the eggs. Bring back to the
boil and simmer for 6 mins. Drain, then
cool under cold water. Peel carefully
as the yolks will still be quite soft.
Meanwhile, mix the sausagemeat and
onions together using your hands.
Roll out a block of pastry until large
enough to cut 3 x 18cm circles (this is
about the size of a large cereal bowl or
a side plate). Re-roll the trimmings; you
should get 4 circles from each block.
Have 2 baking sheets ready, dusted
with a little flour.
Using slightly wet hands, squash out an
eighth of the sausage mix over each of
the rounds of pastry, going almost right
to the edges. Slightly wet the edges of
the pastry. Sit a peeled egg in the middle
of the sausage, grind over a little salt and
pepper, then pull the sides up over the
egg and seal. Crimp the edges and put
onto the baking sheet.
Beat the final egg and brush over the
pasties. Chill for 30 mins. Heat oven to
220C/200C fan/gas 7. Bake the pasties,
one tray at a time, for 25 mins until
golden. Bake them on the morning of
the picnic and take them along warm, or
bake them the day before, allow to cool,
chill in the fridge, then pack up for your
picnic with your sauce of choice.