These are perfect as a snack or part of a celebratory buffet. They can easily be made in advanced and kept in the fridge (or frozen) and then baked when needed.

You will need:
1 sheet of puff pastry 
4 cooked quail eggs 
1 teaspoon of cumin seeds
1 hen egg

Filling:
250g pork mince
50g chopped cooking chorizo
1/2 teaspoon of chopped thyme leaves 
Large pinch of salt 
1 tablespoon of harissa spice mix

Preheat the oven to 200C
Combine the filling ingredients
Cut the pastry into 4 rectangles
Wrap a quail egg in the meat mix and place in top of the pastry
Fold the pastry around this, or place in a pie tin and seal
Leave in the fridge to firm up for 30 minutes
Beat the hen egg with a fork and glaze the tops of your puffs
Sprinkle with cumin seeds
Bake for 20-25 minutes until golden and cooked through