Moroccan Mini Puffs

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