Ingredients with Measurements:
- 1 ox-tongue, cooked and shredded
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh mint
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package puff pastry, thawed
Special equipment needed:
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, mix together the shredded ox-tongue, chopped spinach, crumbled feta cheese, chopped onion, chopped parsley, chopped dill, chopped mint, olive oil, salt, and black pepper.
3. On a lightly floured surface, roll out the puff pastry to a thickness of 1/4 inch.
4. Cut the pastry into 6 equal squares.
5. Spoon the ox-tongue mixture onto the center of each pastry square.
6. Fold the corners of the pastry over the filling, pinching the edges to seal.
7. Place the pastries on a baking sheet lined with parchment paper.
8. Brush the tops of the pastries with a beaten egg.
9. Bake for 20-25 minutes, or until the pastries are golden brown and puffed up.
10. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20-25 minutes
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 28g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 840mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 1g
Protein: 13g
Substitutions for ingredients:
- Cooked beef or pork tongue can be used instead of ox-tongue.
- Swiss chard or kale can be used instead of spinach.
- Goat cheese or ricotta cheese can be used instead of feta cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling.
- Use different herbs such as basil or oregano.
- Make mini pastries by cutting the puff pastry into smaller squares.
Tips and tricks:
- Make sure the puff pastry is thawed completely before rolling it out.
- Don't overfill the pastries or they may burst open during baking.
- Brushing the pastries with egg wash gives them a shiny golden crust.
Storage instructions:
- Store leftover pastries in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pastries in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pastries on a platter with fresh herbs and lemon wedges.
Garnishes:
- Sprinkle chopped fresh herbs over the pastries before serving.
Pairings:
- Serve the pastries with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pastries burst open during baking, try sealing the edges more tightly next time.
Food safety advice:
- Make sure the ox-tongue is cooked thoroughly before using it in the recipe.
Food history:
- Ox-tongue has been a popular ingredient in many cultures for centuries, often used in stews and soups.
Flavor profiles:
- The combination of ox-tongue, spinach, and feta cheese creates a savory and slightly tangy flavor.
Serving suggestions:
- Serve the pastries as an appetizer or main dish.
Related Categories
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Region: Greek
Taste: Savory, Tangy, Creamy, Herbaceous, Salty