Preheat oven to 400°F. Grease a 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with shortening or cooking spray, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. Set aside.

To make the filling, combine the bacon, shallots and parsley in a food processor and pulse a few times until the mixture is fully combined and is broken down. Transfer to a large bowl and add the sausage, pork and spices. Season liberally with salt and pepper and mix with your hands until evenly combined. Set aside.

To make the pastry, in a large bowl, whisk together the flours, add the butter and rub in lightly with your fingertips until it resembles coarse meal. Heat 200ml water, the salt and shortening in a saucepan until just boiling. Pour the mixture into the flour and mix together with a spoon. Once cool enough to handle, tip onto a floured surface and knead into a smooth dough.

Working as quickly as you can (the pastry will become more crumbly as it cools so you want to work with it while it's still warm), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.

Press half of the meat mixture into the pastry-lined tin. 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 down the middle of the pie. Add the remaining meat filling and pat it down, pressing down on it to pack it in. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. You can decorate the top of the pie as you'd like with any of the leftover do. Make three steam holes on the top of the pie and brush with more egg yolk.

Bake for 30 minutes, then reduce the heat to 350°F and continue to bake for another hour. Leave to cool completely in the tin before removing. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices with cornichons, mustard and spicy jam. Enjoy!