Ingredients with Measurements:
- 1 ox-tongue, cooked and sliced
- 1 sheet of puff pastry
- 1 head of garlic
- 1 tablespoon of fresh thyme leaves
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Baking tray
- Parchment paper
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the top off the head of garlic and place it on a sheet of parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the garlic in the parchment paper and place it on a baking tray. Roast in the oven for 30-40 minutes, or until the garlic is soft and golden brown.
3. Roll out the puff pastry on a floured surface to a thickness of about 1/4 inch.
4. Cut the pastry into 4 equal squares.
5. Place a slice of ox-tongue on each square of pastry.
6. Squeeze the roasted garlic out of its skin and spread it over the ox-tongue.
7. Sprinkle the thyme leaves over the garlic.
8. Brush the edges of the pastry with the beaten egg.
9. Fold the pastry over the ox-tongue and press the edges together to seal.
10. Brush the top of each pastry with the beaten egg.
11. Place the pastries on a baking tray lined with parchment paper.
12. Bake in the oven for 20-25 minutes, or until the pastry is golden brown and puffed up.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Sodium: 500mg
Substitutions for ingredients:
- Beef tongue can be used instead of ox-tongue.
- Rosemary can be used instead of thyme.
Variations:
- Add some grated Parmesan cheese to the roasted garlic before spreading it on the ox-tongue.
- Use different herbs such as sage or oregano.
Tips and tricks:
- Make sure the pastry is rolled out evenly to ensure even cooking.
- Let the roasted garlic cool slightly before spreading it on the ox-tongue to avoid burning your fingers.
- Serve with a side salad for a complete meal.
Storage instructions:
Store any leftover pastries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pastries in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pastries on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs and lemon wedges.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon.
Suggested side dishes:
A side salad or roasted vegetables.
Troubleshooting advice:
If the pastry is not puffing up, make sure the oven is hot enough and the pastry is not too thick.
Food safety advice:
Make sure the ox-tongue is cooked thoroughly before using in the recipe.
Food history:
Ox-tongue has been a popular ingredient in British cuisine for centuries.
Flavor profiles:
The roasted garlic and thyme add a savory and earthy flavor to the dish, while the puff pastry provides a buttery and flaky texture.
Serving suggestions:
Serve the pastries as an appetizer or main course.
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