Yolly's Free Recipes
5 pounds calf or ox tongue
5 cups water
2 tablespoons whole peppercorns
2 onions, quartered
3 bay leaves
4 ounces butter
1/2 cup finely minced onion
1 cup minced fresh mushroom
1 cup minced fresh mushroom
2 chorizos de Bilbao or pepperoni
cut crosswise into 1/8 inch thick slices
1 cup canned Vienna sausage,
cut crosswise into 1/8-inch-thick slices
5 tablespoons sherry
5 tablespoons parmesan cheese
1 cup carrots cut into 1/2 inch cubes
2 tablespoons flour, dissolved in
3 tablespoons water
5 medium-size potatoes, peeled
and cut into small cubes
1/2 cup pimento-stuffed olives
salt and pepper to taste
1 egg, beaten
Boil tongue in 5 cups water, with peppercorns, quartered onions and bay leaves
till tender. Let cool and set aside. Reserve 2 cups broth.
Saute butter, minced onion and mushrooms. Add chorizos de Bilbao or
pepperoni, Vienna sausage and boiled tongue. Cook till sausages become tender.
Add reserved broth and continue boiling. Stir in sherry, parmesan cheese, carrots
and potatoes. Cook till vegetables are done. Add flour-water mixture, olives, salt
and pepper.
Preheat oven to 350 F. Transfer filling to a baking dish. Cover with pie crust.
Seal the edges of the crust around the dish by fluting. Brush top of crust with
beaten egg and bake for 10 minutes.
Pie Crust
l 1/2 cups all-purpose flour
4 ounces butter
1/2 teaspoon cold water
Mix flour and butter until well blended. Add water gradually and roll out dough.
Use to cover the pastel.
Serves 6.