Rub 50g lard into 250g flour and salt, then mix with lemon juice and 100ml water to form a smooth dough.
Roll pastry into a rectangle, dot with 50g butter, fold in thirds, seal, and chill for 15 minutes.
Repeat the rolling, buttering, and folding process twice more using the remaining butter.
Perform a final fold into thirds and refrigerate the pastry.
Boil quails' eggs for two minutes, kemudian cool in cold water.
Poach fish in 600ml milk with aromatics, then flake the fish and strain the milk.
Melt 70g margarine, stir in 70g flour for two minutes, then whisk in the strained milk to make a sauce.
Mix herbs and flaked fish into the sauce and pour into an ovenproof dish.
Preheat your oven to 180°C.
Add peeled quails' eggs and prawns to the dish, cover with pastry, and seal the edges.
Glaze with beaten egg, sprinkle with sesame seeds, and bake for 25 minutes.