Warm chicken and beef tongue pie from England

Ingredients for 6 servings:

• 1 beef tongue(s), cooked, skinned and cut into 5 mm cubes
• 1 chicken, cooked, skinned and shredded into coarse fibers
• 20 g butter
• 2 onions, cut into thin half rings
• 80 g capers
• 30 g butter
• 3 tbsp flour
• 1 liter of milk
• 2 bay leaves
• 200 ml chicken broth
• salt and pepper
• Worcestershire sauce
• Tabasco or other pepper sauce
• 400 g puff pastry
• 1 egg(s), beaten

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

Chicken and Ox Tongue Pie

Sauté the onion rings with 20 grams of butter for 15 minutes. They shouldn’t brown. Melt 30 grams of butter in a saucepan, stir in the flour, and lightly toast. Add more butter if needed. Pour in a little milk and bring to a boil. Add the bay leaves. Gradually add the remaining milk and chicken stock. Simmer on low heat for 15 minutes. Remove the bay leaves and season with salt, pepper, and nutmeg. Mix the chicken strips and diced tongue well. Add the drained capers, onion rings, and béchamel sauce. Mix everything together and season with salt, pepper, Worcestershire sauce, and peppercorn sauce. Pour the mixture into one large or six small casserole dishes. The smaller the edges, the better. Roll out the puff pastry into one or more lids. First, brush the edges with beaten egg, place the puff pastry on the casserole dish, and press the brushed edges firmly against the outside of the dish. Cut a small hole in the center for the steam vent. Brush the surface with egg and bake the pie or patties for about an hour in an oven preheated to 180 degrees Celsius. Many people have reservations about the texture or taste of tongue. This dish will convert them, as the flavor of the tongue blends harmoniously with that of the chicken, making it almost impossible to taste it individually.