Combine the pork mince with the sausagemeat, ham, sage and onions in a large bowl. Season with salt and pepper and a few drops of Tabasco sauce. Grease a 20-cm (8-inch) springform tin and dust with flour. Mix the remaining flour with 2 tsp salt. Combine the milk and butter in a pan with 150 ml (5 fl oz/⅔ cup) water and heat until the butter melts. Add the flour and stir well into a firm ball. Remove from the pan and knead into smooth dough on the countertop. Line the springform tin with baking paper. At the top allow the baking paper to slightly extend beyond the pan. Roll two-thirds of the dough into a round sheet approx. 30 cm (12 inch) diameter. Line the pan and leave some dough to hang over the edge. Fill the pan with the meat mixture and press down thus eliminating any air bubbles. Roll out the rest of the dough into a sheet that fits on the pie and cover the pie with it. Brush some water on the edges and press into a decorative pattern, if you are able to do so. Make 3 holes in the cover, using an apple corer, for example. Trim the edges and roll out the remaining dough. Cut out 3 rounds of which the diameter is the same as the holes you have made with the apple corer. Place the rounds on the holes, filling them. Brush the beaten egg on the dough. Bake the pie for 30 minutes in an oven preheated to 180°C (350°F/Gas 4) and then turn down the heat to 160°C (320°F/Gas 3). Bake the pie for another hour. Leave to fully cool.
Serve with grainy mustard or with the cranberry, walnut & pear chutney.