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.

Try this recipe for Easter lunch or dinner ! A beautiful and easy pie stuffed with meat and hard-boiled eggs. Follow our step ...

Neck of pork is such an underrated cut ... Brush the edges with the beaten egg, make a small hole in the centre to poke the pie bird through or just for the steam to escape.

Pork and apple is a classic flavour-combination ... then brush with more beaten egg to glaze. Bake the pie in the centre of the oven for 50–60 minutes, or until the pastry is golden-brown.

It's what you'll find in the traditional English Melton Mowbray pork pie, which is baked without a supporting tin. This pork and kumara version, which uses the same pastry, can be eaten hot or cold.