Name: Tongue in puff pastry
Yield: 6 servings
Cuisine: Bake
Ingredients: 250.00 g chicken livers finely chopped; 1.00 ox tongue cured, cooked; 30.00 ml cream; 400.00 g puff pastry defrosted; garlic cloves, crushed; 5.00 ml dried mixed herbs; 30.00 ml fresh parsley chopped; 1.00 onion chopped; 15.00 ml jam apricot; 15.00 ml brandy or sherry; salt and freshly ground black pepper to taste; oil; 1.00 apples grated; 100.00 g bacon chopped; 1.00 eggs yolks only, beaten

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Ingredients (15)

250.00 g

chicken livers — finely chopped

FILLING

1.00	ox tongue — cured, cooked
30.00 ml	cream
400.00 g	puff pastry — defrosted
	garlic — cloves, crushed
5.00 ml	dried mixed herbs
30.00 ml	fresh parsley — chopped
1.00	onion — chopped
15.00 ml	jam — apricot
15.00 ml	brandy — or sherry
	salt and freshly ground black pepper — to taste
	oil
1.00	apples — grated
100.00 g	bacon — chopped
1.00	eggs — yolks only, beaten

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Method:

Preheat the oven to 200 ºC (400 ºF). Fry the bacon till cooked but not crisp. Add the onion and garlic to the pan and sauté till soft, adding more oil if necessary. Add the chicken livers and fry till done but still slightly pink. Add the grated apple and stir-fry for 1 minute. Add the apricot jam, cream and brandy. Heat while stirring continuously till the mixture is heated through. Season with herbs, parsley and salt and pepper if necessary. Make an incision along the entire length of the tongue but do not cut all the way through. Place the filling in the slit. Roll out the puff pastry and place over the tongue. Wrap the tongue in the pastry, brush the edges with water and press together firmly. Brush the pastry with beaten egg yolk and garnish with any leftover pastry. Bake for about 30 minutes or till the pastry crust is browned and the tongue is heated through. Serve with the extra chicken liver filling.
Serves 6.