Take a large pan with water and bring it to a boil. Add 16 quail eggs. Bring back to a boil and cook them for 3 minutes. Then, drain the eggs and cool them under cold water. Peel them carefully.
Then, take 3 spring onions and slice them finely. Next, mix the minced meat and finely sliced onions with your hands in order to form the mixture for the scotch egg pastries.
Take the pastry and roll it out until large enough to cut 3x18 circles (the size of a large cereal bowl). Then, roll the trimmings again and you should get 4 circles from each block. Prepare 2 baking sheets by dusting a little flour over them.
Next, wet your hands a little, either with water or a little sunflower oil and proceed to squash out about an eighth of the meat mixture over the pastry circles, placing it almost right to the edge. Next, go ahead and wet the edges of the pastry a little.
Place a peeled quail egg in the middle of the patty, grind over a pinch of salt and pepper and pull the side up over the egg and seal. That's how you make scotch egg pastries! Make sure you crimp the edges, then put it onto the baking sheet and repeat with the rest of the boiled quail eggs.
Beat the final 4 quail eggs and brush them over the pasties. Next, heat up the oven to 220C/200C fan/gas 7. Bake the scotch egg pastries for 25 minutes, until they become golden. Let the scotch egg pastries cool down a little and serve them with your sauce of choice.