Sesame Sandwiches With Wild Boar Paté

Preparation:

Preparation: Put the bread dough in a bowl, add 60 g of oil, 2 spoonfuls of sesame seeds and the warm milk. Knead until you get a soft and slightly sticky dough which you will transfer onto a work surface sprinkled with about 4 spoonfuls of flour. Work it until it becomes homogeneous and elastic. Then divide it into 8 equal pieces. Roll them out with a rolling pin, obtaining 8 discs which you will roll up to form the sandwiches. Arrange them on a greased baking sheet, brush them with a little warm water, sprinkle generously with sesame seeds, cover them with a napkin and leave them to rise in a warm place for about an hour. Prepare the paté: cut the pulp into cubes and brown them in a saucepan with the chopped onion and 2 tablespoons of oil. Also add a bay leaf, a sprig of sage, a sprig of rosemary and half a glass of wine. Add salt and pepper, cover and cook for about 30 minutes, adding a little hot water from time to time. As soon as the meat is cooked, pass it through the food processor with all its cooking juices except the herbs. You will get a very fine mince that you will collect in a bowl. Add the butter and 2 tablespoons of Cognac. Work the mixture for a long time until it becomes frothy. Place it in the refrigerator for 30 minutes. Meanwhile, put the well-leavened sandwiches in the oven at 200 degrees and cook them for about 25 minutes. Remove the paté from the refrigerator, knead it again for a couple of minutes and put it back in the fridge until it becomes firm. Bake the buns. Collect the paté in a bowl (if you wish, you can get it out of a canvas pocket with a spritzer nozzle) and serve it with the warm sandwiches.