Mix wine, garlic, onion and mushrooms; add seal meat and marinate for 1 hour. Melt butter in a pan; add seal and brown for 2-3 minutes. Add reserved marinade and carrot; cook 1 minute more. Remove from heat and let cool. Unwrap puff pastry and cut into 3-inch rounds. Place the meat and sauce in a blender and puree. Once it is blended, add fresh herbs and breadcrumbs. Place about 2 oz of the mix in the centre of each pastry round, brush edges with egg whites and seal them shut. Brush the outside of the dough with egg whites; bake on parchment-lined (or well-greased) baking sheet at 350°F until the dough is a dark brown in colour. Serve right away. (Serves 4)