Boil eggs for 2 1/2 minutes then cool slightly before peeling.
Preheat oven to 220 degrees C.
In a bowl mix together the sausage meat, onion, apple, parsley, tabasco, ham and breadcrumbs.
Roll the pastry out to a rectangle approximately 25cm x 35cm,. Lift onto a baking tray and brush all over with the beaten egg.
Press two thirds of the sausage mixture along one of the long sides of the pastry leaving approx 2cm of pastry free for sealing. Leave half of the width of pastry free for rolling over the meat. Press a line down the middle of the meat with your finger and place the eggs down the middle end to end. Press over the rest of the sausage meat.
Fold the pastry over the filling and press the edges together before trimming and sealing the edges with a fork.
Brush all over with egg and bake for 40 minutes until golden.