Pastel De Lengua

Ingredients for Pastry

• 2 ¹/₂ cups all-purpose flour
• ³/₄ cup butter
• 8 tablespoons cream
• eggwash

Ingredients for Filling

• ¹/₄ cup olive oil
• 1 onion, diced
• 2 carrots, cubed
• 4 potatoes, cubed
• ¹/₂ cup button mushrooms
• 2 kilos oxe tongue, cubed
• 2 pieces chorizo bilbao, sliced
• 2 cups ox tongue broth
• 2 tablespoons all-purpose flour
• ¹/₂ cup grated cheese
• ¹/₂ cup green olives
• 1 can vienna sausage, sliced

Cooking Instructions

1. Blanche tongue in boiling water for 15 minutes.
2. Peel off the skin.
3. Simmer in water until tender with onions, salt, peppercorn and bayleaf.
4. Simmer until tender.
5. Cut into cubes.
6. Strain the broth then set aside the ox tongue.
7. Mix flour, butter and cream in a bowl. Chill pastry mix.
8. Saute onion until soft.
9. Add carrots, potatoes, mushrooms, ox tongue, and chorizo to saute.
10. Pour in the broth. Bring to a boil.
11. Simmer until vegetables are tender.
12. Thicken the sauce with dispersed flour.
13. Stir in cheese, olives and sausage.
14. Transfer to a baking dish.
15. Take out chilled pastry mix and roll out so that edges drape over the baking dish by about 1 inch.
16. Cover the dish. Tuck in the edges.
17. Brush crust with eggwash.
18. Make slits on crust for venting steam.
19. Bake in preheated 375 degree Fahrenheit oven for 20 minutes or until crust is golden brown.