Herb and Egg Parcels

Soft boil the eggs for about 6 minutes. Drain the eggs and peel.

For the filling, rinse the herbs, shake dry, pluck the leaves and finely chop. Peel the shallot and garlic, and finely chop. Heat 1 tablespoon olive oil in a pan and saute the onion and garlic in it until translucent. Mix in the herbs and let cool. Season with salt and nutmeg.

Place brick pastry sheets on work surface, place the half of the filling in the center of each sheet and top with an egg. Cover with the remaining filling and brush the sheet margins with water. Fold each brick sheet into a parcel and press the edges together. Brush the parcels with the remaining olive oil and place the parcels with the seam side down on a baking sheet lined with parchment paper. 

Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 10 minutes until golden brown.