Preheat oven to 200°C and grease a 1kg loaf tin with lard.
Line the tin with a strip of baking parchment, leaving an overhang.
Mix sausages, pork mince, ham, shallots, and parsley in a bowl with seasoning.
Chill the meat mixture in the fridge while preparing the pastry.
Rub butter into the flours until the mixture resembles crumbs.
Boil 200ml water with salt and lard, then pour into the flour mixture.
Knead into a smooth dough once cool enough to handle.
Roll out two-thirds of the pastry and line the prepared tin.
Press half the meat filling into the tin and place trimmed eggs down the center.
Cover with remaining meat and seal the pie with a pastry lid using egg yolk.
Make three steam holes, brush with egg yolk, and bake for 30 minutes.
Reduce heat to 180°C and bake for another 60 minutes.
Cool completely in the tin before using the parchment to slide the pie out.