Flaky ox tongues, named for their football-like shape, are best served hot from the oven. This recipe comes from "Bake! Essential Techniques for Perfect Baking," by Nick Malgieri.
Also try: Butterfly Wings, Sacristains
Leave the frozen stuff on the shelf -- chef Nick Malgieri's fresh puff pastry recipe is tasty and easy to make in your food processor. It appears in his cookbook "Bake! Essential Techniques for Perfect Baking." Use it to make his:
- Ox Tongues
- Butterfly Wings
Photo credit: Quentin Bacon
To make this recipe as a single large potpie, spoon the filling into a 9-by-13-inch baking dish. Roll puff pastry into a 12-by-14-inch rectangle, and freeze for 15 minutes. Place pastry on top of dish, cut a few slits for steam to escape, and bake until crust is deep golden brown and filling is bubbling, about 45 minutes. Let stand for 15 minutes before serving.