You will need a terrine mould to cook the stuffing. Line this with cling film or parchment paper.

Mix all of the ingredients for the stuffing together and ensure this is incorporated well.

Pack this mix into a lined terrine mould and steam for 30 minutes or back in a bain marie in an oven pre heated to 160°C for 45 minutes.

Chill the stuffing for 3 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 your stuffing mix.

Place the stuffing onto one egg washes sheet, place the other sheet over and press gently to seal.

Now chill for ten minutes before decorating any edges you wish to.

Now egg wash the whole stuffing, chill and egg wash again.

Dust with poppy seeds and bake at 190°c for 40 minutes.

Serve immediately. Brown sauce anyone…