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Line a terrine mould with cling film or parchment paper.
Mix all the ingredients for the stuffing together and ensure it is incorporated well.
Pack the stuffing mix into the lined terrine mould and steam for 30 minutes or bake in a bain marie in an oven preheated to 160°C for 45 minutes.
Chill the stuffing for three hours.
Roll the puff pastry to pound coin thickness, around the size of a sheet of A4 paper.
Ensure the puff pastry is cold and begin to wrap the stuffing mix.
Place the stuffing onto one egg-washed sheet, place the other sheet over and press gently to seal.
Chill for ten minutes before decorating any edges.
Egg wash the whole stuffing, chill and egg wash again.
Dust with poppy seeds and bake at 190°C for 40 minutes.
Serve immediately.