Description
Easy to prepare but very tasty dish! Be sure to prepare all lovers of language! I think that Your guests will not remain indifferent to it!
Ingredients
-
Beef tongue
2 piece
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Puff pastry
4 slice
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Mushrooms
250 g
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Spinach
2 piece
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Soft cheese
2 Tbsp
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Sour cream
2 Tbsp
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The processed cheese
2 Tbsp
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Salt
-
Roots
1 Tbsp
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Seasoning
2 pinch
Cooking
This is our set of core ingredients. I use a frozen mix of spinach, sorrel, dill and parsley. If You have fresh herbs would be even better. We're going to need 4 sheets ready puff pastry.
Veal tongues should be boiled. I did it in a slow cooker with salt, roots, allspice, Bay leaf, thyme and rosemary. Languages I have cooked about 1 hour. After cooking to dip your tongues in cold water and remove the skin from the.
Puff pastry defrost and put 2 sheets on the laid baking paper baking sheet. Sprinkle the dough with fried onions wild mushrooms. In each language to make the longitudinal incision, cut a piece of meat and to fill the capacity of the thawed spinach with sorrel and greens and melted cheese. I used cheese "Dzintars" classic.
Put stuffed tongues on a baking sheet and sprinkle with mushrooms.
Cover with remaining 2 sheets of pastry, to take the edge and using the pastry brush to grease with sour cream.
Bake in the oven preheated to 190 degrees for 20-30 minutes, until Golden brown. Be guided by Your oven.
You're done! For convenience, I cut the stuffed tongue on slices. It is really delicious!
To me this dish is more like hot, but use it as a cold snack is also acceptable.
Bon appetit!
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