Cortar en dados el foie y en trozos el jamón ibérico. Dividir en dos partes las trufas.
Repartir sobre las obleas de pasta china o la masa hojaldre el jamón, la trufa y el foie. Para formar los paquetitos doblar los extremos, envolver y sellar con un poquito de agua.
Freír los paquetitos en una sartén amplia con abundante aceite caliente hasta que estén doraditos. Poner a escurrir sobre papel de cocina. Servir.
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