Put 6 of the eggs in a large pan of
cold water. Bring to the boil, then
remove from the heat. Leave for 5 mins,
then lift out eggs and cool under cold
running water. Peel.
Snip the ends of the sausages and
squeeze the meat out into a mixing bowl.
Add the mace, thyme, 75g of the
breadcrumbs, 1 remaining egg and some
ground pepper, and mix together well –
you’ll probably need to get your hands in.
Heat oven to 200C/180C fan/gas 6.
Criss-cross 2 long strips of baking
parchment in a 20cm pie tin or round
cake tin (to help you lift out the pie). Roll
out half the pastry on a lightly floured
surface to line the tin. Scatter remaining
breadcrumbs over the base of the pastry,
then pat in about a quarter of the
sausage mixture. Evenly space the
peeled eggs on top, then gently pack the
meat around and over – trying to evenly
cover the eggs without leaving any gaps.
Roll out remaining pastry, cover the pie,
then trim the edges. Pinch and crimp
edges to seal, poke a steam hole in the
top, then glaze with the final egg, lightly
beaten with a fork. Scatter with the
sesame seeds, then bake for 30 mins.
Remove the pie from the oven and
carefully remove it from the tin. Place
on a baking tray and return to the oven
for 10 mins to brown the sides of the
pie. Transfer to a wire rack to cool, then
serve in chunky wedges.