For the dough: Knead flour, butter, egg, salt and water to form a smooth dough. Shape dough into a ball, wrap in plastic and chill for 1 hour.
For the filling: Dice ham and mix with parsley and sausage.
Grease a loaf pan with butter and dust with breadcrumbs. Roll out 2/3 of the dough between 2 sheets of parchment paper and press into pan. Add filling and smooth.
Roll out remaining dough. Brush the edges of the crust with beaten egg and cover filling with dough. Cut a small hole in the center and brush with beaten egg. Bake in an oven preheated to 180°C (approximately 350°F) for about 1 hour. Remove and let cool in the pan.
Soak gelatine in cold water. Heat broth, squeeze out gelatine and dissolve gelatine in broth, do no boil. Pour into the hole in the top of the pastry. Chill overnight.
Release from pan, slice and serve.
These diced gelatin and a cold mustard sauce rich.