Preheat oven to 200c fan. For filling mix sausagemeat with onions and herbs. Thinly roll out pastry and use to line bass and sides of a tin. Trim the pastry off.

Brush pastry with mustard. Spoon in two thirds of sausagemeat then make 4 deep holes big enough to crack egg into. Cracking qn egg into each hole. Cover with remaining sausagemeat pressing it down firmly

Thinly roll out rest of pastry and cut out using the tin as a guide. Brush with remaining mustard and place mustard side down on top of sausagemeat. Brush with beaten egg. Fold the edges of pastry and crimp to seal. Make a steam hole and use any trimmings to make decorations. Brush with remaining egg.

Stand pie onto a baking sheet and bake for 30 -35 mins until golden brown. Leave to cool after baked for 15 minutes in tin. Then cut into wedges to serve. Or leave to cool and serve with salad