Cook the quail eggs in boiling salted water for 3/4 minutes. Pass them under cold water and shell them.
Prepare the filling. Mix in a bowl kale pesto with ricotta, one egg, add parmesan, a pinch of salt and pepper.
Roll out the puff pastry and cut the 6 circles of about 12 cm of diameter and another 6 of about 9/10 cm. From the left pastry with the help of a knife cut out the small leaves.
Place the larger puff pastry circles in the slightly buttered muffin pan. Place some of the filling on each piece of puff pastry and a quail egg in the center, then cover with another bit of filling. Close with another circle of pastry, closing the edges well with the tips of the fork.
Place the pastry leaves on the top of each pie with a bit of beaten egg to make it adhere well.
Finally, brush the surface with a slightly beaten egg and bake in a preheated oven at 180° C for about 15 minutes, or until the pastry is golden and puffy.
Arrange the mini pies on a serving dish and decorate with kale leaves. Enjoy your meal!