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Place the Argeta paté in a bowl, season with pepper, parsley, marjoram and garlic, and mix well. Add the eggs and a little white wine. Coarsely chop the walnuts and mix into the paté. Roll out the pastry on a damp tablecloth. Roll only at right angles to maintain a square shape. Cut the pastry into 10 equal squares. Place some filling in the middle of each square. Brush the edges with egg and close into a purse shape. Heat the oven to 170°C. Oil a baking dish and bake the purses for 25 minutes.