1/4 cup margarine
3 cloves garlic, pounded
1/2 cup onions, sliced
1 pc. ox tongue, cubed
2 pcs. chorizo Bilbao, cubed
4 pcs. Vienna Sausage, cut into 1/2 imnch
1/2 cup cream of mushroom powder
1/2 cup mushroom buttons, halved
1 cup carrots, cubed
2 cups potatoes, cubed
1 cup water
1/2 cup red pepper, cut into squares
salt, pepper, vetsin to tatse
2 tbsp. wine

PASTRY:
1 1/2 cup all purpose flour
1/2 cup margarine
1/4 tsp. salt
3-4 tbsp. cold water

Boil ox tongue for 5 minutes. Throw away water. Peel off skin. Boil until tender. Cut into cubes. Set aside. Saute garlic and onions in butter. Add cubed ox tongue. Simmer. Add potatoes and water. Simmer until tender. Add carrots and pepper and simmer for another 5 minutes. Dissolve mushroom powder in 1 cup water. Add into saute'd mixture. Add rest of ingredients. Place pyrex dish.

Pastry:
Add salt to flour. Cut in margarine. Add water and mix. form into a ball. Roll and fit into pyrex. Flute edges and cut slits on top. Brush with egg and bake at 350 degrees F. for 30 minutes or until pastry is light brown.