Boil for 4 minutes and cool and peel.
Place your seasoned pork filling into your moulds and make a depression with your thumb in the centre of the mix.
Now place a quail's egg into the hollow.
Cover the egg with some remaining filling and cover with a pastry lid and crimp over the edges.
Bake off in a pre-heated oven at 180c for approximately 50mins.
Allow to chill before slicing and serving.
Here my mate Paul Rebsdale, the head chef at the http://www.theoxenhamarms.co.uk/ near Dartmoor in Devon has used up his glut of duck eggs by making an ham & egg pate along with his version of an Easter pie. On that day this was my lunch, served with home baked bread along with homemade piccalilli, yum. Thank's Paul! (can I give you some positive feedback Paul? they was too much salad!) I hope this blog post gives you some inspiration to use up your glut of eggs ready for this years Easter time.