Partridge tartlets

INGREDIENTS for 4 PEOPLE 2 partridges, 2 sheets of puff pastry, 200 cc of porto (1 glass), 150 g cheese, 50 g butter 2 shallots, 1 carrot, 2 onions, 2 tablespoons cream, truffle, 1 1 egg, parsley, salt, pepper.

Clean the partridges, season with salt and pepper and doratele butter.

Add the carrot, onion and shredded shallots, sliced mushrooms and a sprig of parsley, FRY for a few minutes.

Pour the wine and a little water and simmer over low heat until the partridges become tender.

Remove them from the disossatele fire and cut the meat into small pieces.

Reduce the sauce by cooking, so that the liquid completely evaporates, add the meat, chopped truffles, cream and cook everything together for a few minutes, season with salt and pepper.

Remove the puff pastry thawed and roll it with a rolling pin making it the thinnest possible with a pastry cutter, 8 disks, which have a diameter of about 10 cm; place in the center of 4 of these disks 2 or 3 tablespoons of filling and tappatelo with the rest of the disks of dough.

Close the borders after having moistened and brush the surface with the egg, make a small hole in the Center so as to facilitate the release of steam that forms in the cooking.

Bake the tartlets baked very hot for 20 or 25 minutes.