Heat oven to 200C/180C fan/gas 6.
Grease each hole of a 12-hole muffin
tin, then line each with a long strip of
baking parchment. Roll out two-thirds
of the pastry on a lightly floured surface
and stamp out 12 x 10-11cm circles
(you may need to re-roll trimmings).
Press a circle into each hole to line.
Wrap the remaining pastry in cling film.
Melt the butter in a frying pan and fry
the onion and bacon until the onion is
softened and the bacon crisping and
browning. Stir in the mace for 1 min,
then transfer to a bowl to cool for 5 mins.
Stir in 1 egg and the crème fraîche with
plenty of seasoning. Divide mixture
between the holes and press down
firmly with the back of a spoon to make
a dip in the middle. Crack 1 quail’s egg
into each hole, then season lightly. Beat
the remaining egg, then brush over the
edges of the pastry.
Roll out the remaining pastry and
stamp out 12 x 6-7cm circles. Add a top
to each pie, carefully pressing pastry
edges together to seal – don’t let the
egg escape. Brush with remaining egg
and sprinkle with poppy seeds. Bake
for 25-30 mins until golden. Cool in the
tin, then carefully lift out using the
parchment strips to help.