Crunchy rolls of wild partridge and pear with hummus sauce

You know how much we love innovation, not only to create new and surprising flavors but also to use them in countless recipes.

Today we bring you a surprising proposal for your Christmas lunches or dinners, created by the executive chef of Paiva Restaurant, Jaime Gutiérrez.

We love to get into the kitchen with our more than 60 Iberitos flavors and make incredibly tasty mixes ?

Take note and get cooking! ?️

CRISPY ROLLS OF WILD PARTRIDGE AND PEAR WITH HUMMUS SAUCE

Ingredients:

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.
Place the partridge pâté, which should be kept at room temperature, in a piping 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 sleeve 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, lime juice, sesame, chopped chives and 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 paper towels to remove excess oil.
We plate our rolls and serve them in a bowl with the hummus to dip them in!