Preheat the oven to 200°C.
Sift flour and salt, then rub in 56g of butter until crumbly.
Mix with 125ml water to form a dough without overworking it.
Wrap dough in film and refrigerate for 15 minutes.
Boil quail eggs for 2 minutes and 45 seconds.
Cool eggs under running water and then in a cold bowl.
Peel the eggs and set aside in cold water.
Fry mushrooms in butter until golden and soft.
Puree tomatoes, stir into mushrooms, and chill.
Roll out chilled pastry into a long rectangle.
Dot pastry with butter and fold into thirds like a letter.
Rotate pastry 90 degrees, roll, fold, and chill for 15 minutes.
Mix crumbled black pudding with skinless sausage meat.
Arrange Parma ham on film into a 28x20cm rectangle.
Layer mushrooms, sausage meat, and eggs onto the ham.
Roll tightly using film and chill for 15 minutes.
Repeat the butter dotting, rolling, and folding process twice more.
Bake the unwrapped meat roll for 15 minutes then cool completely.
Perform the final roll and fold of the pastry and chill.
Roll pastry into a 38x25cm rectangle when the meat is cold.
Center the meat on the pastry and trim corner squares.
Wrap pastry around the meat and seal edges with water.
Place seam-side down on a tray and brush with beaten egg.
Decorate with pastry strips and bake for 45 minutes.
Rest for 10 minutes before slicing.