We bring to your attention an excellent appetizer of stuffed veal tongues baked in puff pastry. It cooks quickly enough and bakes just as quickly. Such an appetizer will decorate any festive table and will undoubtedly please the guests.
Ingredients:
- 2 veal tongues;
- 4 strips of puff pastry;
- 250 g of forest mushrooms;
- 2 spinach;
- any greens;
- sorrel;
- 1 tbsp. l. roots;
- allspice;
- bay leaves;
- thyme and rosemary optional;
- 2 pinches of seasoning;
- 2 tbsp. l. soft cheese;
- 2 tbsp. l. sour cream;
- 2 tbsp. l. processed cheese;
- salt to taste.
Preparation:
- Wash the tongues, put in a saucepan and cover with water. Add thyme, rosemary, allspice, salt and bay leaves to them. Put all this on the stove and boil until tender. The cooking process, as a rule, lasts no more than an hour.
- Remove the finished tongues from hot water, dip in cold water and peel.
- After that, cut holes in the tongues and cut out some meat so that you get a kind of boats. Stuff each boat with a mixture of sorrel, herbs, spinach and cream cheese.
- Chop the onion with forest mushrooms and fry until tender.
- Cover the baking sheet with food paper.
- Defrost the dough and divide into 4 equal strips. Put two strips on a baking sheet and sprinkle with mushroom frying.
- Place the stuffed boat tongues on top of the mushrooms and sprinkle them with fried mushrooms again.
- Combine soft cheese in a bowl with sour cream and mix thoroughly. Put the sour cream sauce in the tongues on top of the green filling.
- Cover each tongue with a sheet of dough, pinching the edges. Grease the dough with sour cream.
- Send the baking sheet to the oven preheated to 190 degrees for 20-30 minutes. Bake the contents of the baking sheet until golden brown. Note that baking times are approximate, as each oven has its own characteristics.
- Remove the prepared veal tongues from the oven, cool slightly and cut into slices (like a roll). Serve with herbs and fresh vegetables.
