IBERITOS - PARTRIDGE PIE - 140g

Pâté de Perdiz de Monte Iberitos Ideal for recipes such as Crunchy rolls of wild partridge and pear with hummus sauce Ingredients: 1 can of 140gr "Paté de Perdiz de Monte" Iberitos 1 can of 140gr "Hummus" Iberitos 10 wafers of shortcrust pastry or brick 1 egg 50ml of cream 2 large pears 1 teaspoon of paprika 1 teaspoon of toasted sesame 1 lime 1 knob of butter 20gr of brown sugar Fresh chives Preparation: Peel the pears and cut them into cubes. In a frying pan over medium heat put the butter and add the pear cubes to sauté them with the brown sugar. Then remove from the heat and put them in the refrigerator for 1 hour. We introduce the partridge pâté, which we will keep at room temperature, in a pastry bag. Cut the shortcrust pastry or brick wafers in half. Beat the egg and set aside. Place the wafer on a board, add the partridge pâté with the piping bag forming a "churrito" and place some caramelized pear cubes on it. Close the edges of the wafer inwards and roll it up, applying the egg with a brush on the edge to seal our roll, repeating this until the amount of filling we want to elaborate is finished. Later we will reserve in a container together with all the ones we make in the refrigerator. In a bowl add the hummus, the lime juice, the sesame, the chopped chives and the cream. Mix everything with the help of a fork. Finally, put a frying pan or deep fryer with hot oil and fry our rolls. Once browned, remove and place on kitchen paper to remove excess oil. We plate our rolls and accompany them with a bowl where we will serve the hummus to be able to dip them! RECIPE