Pork pie whose filling includes a proportion of chicken and a hard-boiled egg. gala pies are often baked in long, loaf-type tins, with multiple eggs arranged along the centre. commercially the hard boiled eggs often are 'topped and tailed'. the white at the top and bottom is trimmed leaving a white cylinder with yolk filling. the cylinders are then laid lengthwise to make a single long egg down the centre. this ensures that every slice has a complete egg.