It is technically a hot-water crust gala pie (in other words, it's a pork pie with egg in it too.)
Mould makingA big pie needs a big mould. This is about 16" long and 4" high
Hammering out the shape
Half an hour later...
The drawing is just about visible.
The two halves overlap slightly so they can be rivetted together later.
And finally, it needed a wash to clean it up.
This starts with a large pork shoulder joint.
2-3 kilos minced by hand in a manual rotary grinder. Not a light undertaking.
Not show here was another kilo and a half of cooking bacon, also hand-ground. This was seasoned simply with salt and black pepper.
Also required, a lot of eggs - boiled for 10ish minutes...
This takes a load of peeling, obviously. On the plus side, the shelled eggs are mesmerising.
The pastry is a basic hot water crust - half beef dripping, half butter, strong bread flour, water, salt.
An egg-based spine was inserted.
Note, the eggs were topped and tailed to ensure they kiss yolk-to-yolk.
Bake itThis hunk of tasty needed a load of cooking - three hours in fact. Here it is going in...
It was cooked on about gas mark 5.
Later in the bake, a pastry dorsal fin was added...
Hmm... more Godzilla than Balaenoptera musculus.
For scale, that is an 18 inch ruler