Sausage, Bacon and Boiled-Egg Pie with Juniper Creamed Cabbage

Ingredients

• 375 g Shortcrust Pastry, Ready-made
• Flour, Plain, for dusting
• 1 tbsp Worcestershire Sauce
• 4 piece Egg, Hard-boiled, peeled and halved
• 150 ml Double Cream, For the pie filling
• 1 piece Egg, Plus 1 egg yolk, beaten together for glaze
• 150 ml Double Cream, For the cabbage
• 50 g Wensleydale Cheese, Grated
• 600 ml Chicken Stock, Reduced by half
• 10 piece Sausages, Cooked leftovers, halved lengthways
• 8 piece Bacon, Cooked rashers, cut into 0.5cm strips
• 2 tbsp Parsley, Fresh, chopped
• 6 piece Juniper Berries, Ground to a powder
• To taste Salt
• To taste Black Pepper
• 200 g Mushrooms, Sliced and fried in butter until golden
• 1 piece Savoy Cabbage, Outer leaves removed, shredded