Cut a small horizontal circle to make a "lid" on the upper part of the Edam cheese ball.

Scoop out the inside of the cheese, leaving a shell 1/4" to 1/2" inch thick.

Sauté the chopped onions, minced garlic, chopped green pepper, and minced hot pepper in butter until softened.

Add the ground beef and cook until browned.

Stir in the peeled and chopped tomatoes, tomato paste, ketchup, piccalilli relish, Worcestershire sauce, parsley, capers (optional), raisins or pitted prunes, and sliced olives.

Season with salt, pepper, and Tabasco sauce to taste.

Simmer the mixture for approximately 20 minutes until the tomatoes are reduced and the sauce has thickened slightly.

Remove the mixture from the stove and allow it to cool slightly.

Beat 4 eggs and blend them into the cooled beef mixture.

Generously grease a casserole dish or the top of a double boiler with margarine or oil.

Place the cheese shell upright in the greased dish.

Fill the cheese shell with the vegetable/beef mixture.

Cover with the cheese "lid" (cheese circle).

Beat the remaining egg and spread the beaten egg on top of the cheese as a sealer.

Set the casserole dish in a pan of hot water and bake in a preheated oven at 350°F (175°C) for 1 1/2 hours.

Alternatively, place the double boiler over simmering water and cook, covered, for the same amount of time, replenishing water as necessary.

For a variation, slice cheese about 1/4" inch in thickness.

Line a deep buttered dish or individual custard cups with cheese slices, overlapping the edges.

Place the filling inside, cover with cheese slices, and brush with beaten egg to seal.

Place in a pan of hot water and bake as directed above.