| How To Cook: |
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1. Combine beef, bread crumbs, eggs, Worcestershire sauce, milk and salt in a large bowl; set aside.
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2. Prepare both packages of pie-crust mix as label directs; knead 2 minutes, working in flour.
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3. Rollout 2/3 of pastry to fit into bottom and sides of a greased 9 by 5 by 3-inch loaf pan, slightly overlapping at the rim.
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4. Spoon in half of reserved meat mixture; top with hard-cooked eggs. Cover with remaining meat mixture; pat smooth.
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5. Rollout remaining pastry to fit top of pan; place on meat. Trim, turn under and flute edges. Cut out a small circle at the center of the pastry.
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6. Using pastry trimmings cut out leaves for decoration; moisten bottoms of pieces and gently arrange on pastry.
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7. Brush pastry with egg yolk mixed with 1 tablespoon water if desired. Bake in preheated 350°F oven 2 hours.
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8. Chill thoroughly. Gently run a knife around the top edge of pastry to loosen slightly; unmold and slice.
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