Cut a few slices of Cecina from León. Place them between two slices of puff pastry. Heat the oven to 180º and put them in for about 3 minutes. Cook the potato in a meat broth. Mash together with cream and add hydrated gelatine. Leave for 5 minutes.

Add oil as though making mayonnaise. Fill the puff pastry with this and leave for 6 hours.