L140 Partridge Pâté

Iberitos wild partridge pâté canned 140 g.
Ideal for recipes such as crispy rolls of wild partridge and pear with hummus sauce.

Ingredients:

• 1 can of 140gr "Partridge Pate de Monte" Iberitos
• 1 can of 140 gr "Hummus"Iberitos
• 10 shortcrust pastry or brick wafers
• 1 egg
• 50ml cream
• 2 large pears
• 1 teaspoon paprika
• 1 teaspoon toasted sesame seeds
• 1 lime
• 1 knob of butter
• 20gr brown sugar
• Fresh chives

Preparation:

1. 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.

2. Place the partridge pâté, which should be kept at room temperature, in a piping bag.

3. Cut the shortcrust pastry or brick wafers in half.

4. Beat the egg and set aside.

5. 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.

6. In a bowl add the hummus, lime juice, sesame, chopped chives and cream. Mix everything with the help of a fork.

7. 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.

8. We plate our rolls and serve them in a bowl with the hummus to dip them in!

   RECIPE