Beef tongue and chorizo pie

Directions

1. Place the flour in a mixing bowl and add the butter. ≈ 4 min
2. Just add enough cream to form a dough. ≈ 3 min
3. Wrap in plastic wrap and store in the refrigerator. ⏱ ≈ 2 hr
4. In a pot, heat the oil paint and add the onion. ⏱ ≈ 7 min
5. Add the carrots, potatoes, mushrooms, tongue, and chorizo. ≈ 3 min
6. Pour in the broth and bring to a boil. ⏱ ≈ 10 min
7. Cook until everything is tender. ⏱ ≈ 10 min
8. Thicken the broth with the flour mixed in. ⏱ ≈ 10 min
9. Add the cheese, olives, and sausages. ≈ 3 min
10. Pour: Pour the mixture into an oven-safe dish. ≈ 3 min
11. Take the dough out of the refrigerator. ⏱ ≈ 2 hr
12. Roll it out to the shape and size of the top of the baking dish. ≈ 4 min
13. Place it on the dish and press the edges to ensure it adheres and seals properly. ≈ 3 min
14. Coat with beaten egg. ≈ 4 min
15. Prick the surface with a fork, then bake at 190 °C (375 °F) for 20 minutes, or until the crust is golden brown. ⏱ 20 min
16. For the language: boil it for 10 to 15 minutes in boiling water. ⏱ 15 min
17. Peel it. ≈ 8 min
18. Boil it in enough water. ⏱ ≈ 10 min
19. Discard the cooking water and replace it with fresh water. ≈ 3 min
20. Reheat the sauce with the onion, salt, pepper, and bay leaf. ⏱ ≈ 10 min
21. Cook until it is tender. ⏱ ≈ 10 min
22. Let it cool, then cut into small cubes. ⏱ ≈ 20 min
23. Strain the broth before using it. ⏱ ≈ 10 min