Adapted from Great British Chefs
Preheat the oven to 200°C and line a baking tray with parchment or baking mat.
Mix ground meat with seasonings in a bowl.
Divide puff pastry in half and roll both halves to the same size rectangles.
Place one half on the baking tray, add half the meat mixture and then place the eggs on the meat mixture, leaving space around each egg.
Cover with the other half of the puff pastry mixture and press down around the eggs, creating reserve pockets.
Gently crimp the edges so that the entire pie is sealed and the coat with egg wash.
Bake for 20-25 minutes until the top is golden brown.
Servings 6