Ingredients with Measurements:
- 1 ox-tongue, cooked and shredded
- 1 package of puff pastry
- 1 cup of spinach, chopped
- 1 can of artichoke hearts, drained and chopped
- 1 cup of ricotta cheese
- 1 egg, beaten
- Salt and pepper to taste
Special equipment needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry on a floured surface until it is about 1/4 inch thick.
3. Cut the pastry into 6 equal squares.
4. In a mixing bowl, combine the shredded ox-tongue, spinach, artichoke hearts, and ricotta cheese. Season with salt and pepper to taste.
5. Spoon the mixture onto the center of each pastry square.
6. Fold the corners of the pastry up and over the filling, pinching the edges together to seal.
7. Brush the beaten egg over the top of each pastry.
8. Place the pastries on a baking sheet and bake for 20-25 minutes, or until golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 24g
Protein: 15g
Substitutions for ingredients:
- Instead of ox-tongue, you can use shredded beef or chicken.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of artichoke hearts, you can use roasted red peppers or sun-dried tomatoes.
- Instead of ricotta cheese, you can use goat cheese or feta cheese.
Variations:
- Add chopped mushrooms to the filling for extra flavor.
- Top the pastries with a sprinkle of Parmesan cheese before baking.
- Serve the pastries with a side of tomato sauce for dipping.
Tips and tricks:
- Make sure to seal the edges of the pastries well to prevent the filling from leaking out.
- If the pastry starts to brown too quickly, cover it with foil to prevent burning.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
Store any leftover pastries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pastries, place them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pastries on a platter with a sprinkle of chopped fresh herbs, such as parsley or basil.
Garnishes:
Garnish the pastries with a dollop of sour cream or Greek yogurt.
Pairings:
Pair the pastries with a crisp green salad or roasted vegetables.
Suggested side dishes:
Serve the pastries with a side of garlic mashed potatoes or roasted sweet potatoes.
Troubleshooting advice:
If the pastry is not cooked through, continue baking for an additional 5-10 minutes.
Food safety advice:
Make sure to cook the ox-tongue thoroughly before using it in the recipe.
Food history:
Ox-tongue has been a popular ingredient in European cuisine for centuries.
Flavor profiles:
The combination of ox-tongue, spinach, artichoke, and ricotta cheese creates a savory and creamy flavor profile.
Serving suggestions:
Serve the pastries as an appetizer or as a main course with a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian