Boil quail eggs for 2.5 minutes, then rinse in cold water and set aside.
Mix sausage meat, bacon, pork mince, ginger, and mace in a bowl until combined.
Peel the eggs and toss them lightly in flour.
Preheat the oven to 200°C and line a flat baking tray with parchment.
Pulse flour, pepper, butter, and 25g of lard in a food processor until breadcrumb texture forms.
Simmer remaining lard with four tablespoons of water and salt, then blend into the flour mixture.
Knead the dough on a floured surface and roll into a 30 x 28 cm rectangle on the baking tray.
Place half the meat mixture in the center, top with eggs, and cover with the remaining meat.
Brush edges with beaten egg, fold pastry over to seal, and crimp the top edge.
Glaze with egg and bake for 15 minutes.
Apply a second egg wash and bake for another 15 minutes until golden brown.
Allow the pie to cool completely before serving.