Build your mould together and grease and flour the inside.
Now hand raise some hot water pastry inside your mould, whilst remembering to save some for your lid.
Half fill your pastry mould with your seasoned pork mix and then using a tablespoon form a channel in the centre of the meat, this will allow your boiled eggs to sit centrally without rolling to one side.
Having done that, top and tail approximately seven hard boiled eggs until you can see the yolk.
Now butt up your eggs end to end and along the length of your pie mould, this will ensure when you slice your finished pie, you will see the yellow yolk all the way through the pie. (This is a trade secret and a good sign of a good and generous pie-maker)
Having placed your eggs in your mould, cover them with your seasoned pork.
Place on your pastry lid, crimp the edges, wash with egg and place in your oven at 180c degrees for 70 minutes. This next part is important, allow to cool for at least 40 minutes before removing the metal pie mould, this will stop the pie from bellying out.
You can if you wish and after first cooling your pie, egg wash the sides and finish off in a hot oven for a further 15 mins. Once totally cooled, you can fill the pie with gelatine and once set, slice and serve.