Mix together the meats in a large bowl until combined.
Crush all the spices except the salt in a mortar and pestle, or grind them in a spice grinder (you should have 1-1/4 teaspoons of ground spices). Mince the parsley. Add the spices and the parsley to the meat along with the salt and the onion, mixing well until all of the spices are thoroughly blended throughout the meat. Add the white wine, mix well, cover and refrigerate for at least 2 hours, or up to 24 hours.
To make the egg wash, whisk together the egg and the water in a small bowl, and reserve. Line a baking sheet with parchment paper.
Roll out a bit less than half of the puff pastry to a 10-inch;20.5cm round. Roll out the remaining pastry to a 10-1/2 inch; 21.75cm round. Take the smaller round and set it on the prepared baking sheet. Make a round with the filling, mounding it slightly in the center on the smaller round, leaving at least 1 inch; 2.5cm around the edge. Paint the edge of the lower pastry with the egg wash, being very careful that it doesn’t drip over the edge of the pastry which would prevent it from rising. Set the larger round atop the filling, fitting it so that it lines up exactly with the pastry on the bottom and gently press it into the bottom pastry, making a good seal. Paint the top of the pastry with the egg wash, and refrigerate for 1 hour, just to firm up the pastry so it bakes evenly. If your refrigerator is too small to accommodate the baking sheet, prepare the pastry on a piece of parchment on a work surface, and slide a large plate under it.
Preheat the oven to 350°F (180°C).
Remove the pastry from the refrigerator (and slide the parchment and the pastry onto a baking sheet if necessary), and score the top of it in an attractive fashion, cutting right through the pastry so the steam inside can escape. Bake in the center of the oven until the pastry is golden, about 40 minutes, checking it from time to time.
Remove the pastry from the oven and transfer it to a cooling rack. Let it sit for about 10 minutes before serving.