First in a deep pan, add water and a pinch of salt before boiling the quail eggs. (salt will help protect eggshells from cracking and oozing while boiling)

Now add the quail eggs and let them boil.

After the eggs have boiled, place them in a bowl of ice water and vinegar to prevent them from continued cooking and for an easy peel. (adding vinegar will dissolve the calcium carbonate from the eggshells)

Take the onion and few garlic gloves, chop them, then add to a small bowl.

In a frying pan add few drops of oil and a cube of butter.

Now add the chopped onion and garlic, then add salt & pepper and a few sprigs of rosemary.

Next add 1 cup of mushrooms and stir for 1-2 minutes before you add the dried basil and the pickled mustard seeds.

Then add the beef ground meat, add salt & pepper, mix them together and cook at medium heat for 15 minutes.

First, add a little flour on the counter so that the pie sheet does not stick. Then spread the pastry dough sheet.

Next, take an oven pan and grease it with butter, then cover it with the pastry dough sheet.

Now, peel the eggs and cut the cheese in slices.

Take another pastry dough sheet and cut them as seen in our video.

Add some tomato sauce to the fried meat.

Fill almost half the pan with the fried meat, then add the quail eggs and the cheese slices.

Next add the remaining meat, add more cheese slices, and few whole cherry tomatoes.

Now use the remaining dough to ornate the meat pie and leave it in the oven for 20 minutes at 356F / 180C.

And you’re done! Bon appetite!