Heat the oven to 190C/fan 170C/gas 5.Roll 2/3 of the pastry to 20p thickness then cut circles big enough to line 10 holes of a muffin tin. Line the the holes with the 10 circles of pastry, then fill each half-full with mince mixture. Make a little indent in the mince in each pie and sit a quail’s egg in each indent, then cover the eggs with the remaining mince mixture. Roll out the rest of the pastry and top every pie, crimping the edges together with a fork. Glaze the pies with the egg then use a knife to make a little steam hole in each.