Haus JaJa

Instructions

Crust:

1. In a large mixing bowl, sift together flour and salt
2. Add the shortening and break it up with your hands
3. Add the cold butter cubes and work it into the flour until the mixture is crumbly
4. Add the ice water, a little at a time until the mixture comes together forming a dough
5. Bring the dough together into a ball (stop working it after it comes together so it doesn’t get tough).
6. Slightly flatten ball to form a disk
7. Wrap in plastic wrap and chill for 30 minutes
8. Preheat oven to 375°F, and butter and flour pie tin
9. On a floured surface, roll the disk out into a 10-11-inch circle to make a 9-inch pie and place in tin
10. Using fork, poke several holes in bottom of pie crust, line with parchment paper fill with some sort of weight like dried beans
11. Bake until crust is set (12-14 min)
12. Remove paper and weights and bake until golden brown (8-10 min)
13. Remove from oven and cool on a wire rack leaving oven on 375°F

Filling:

1. In a large bowl, beat eggs, yolks and half and half
2. Add the remaining ingredients and whisk to combine
3. Pour into the prepared crust and bake for 30-35 min until the custard is golden, puffed and set (but still slightly wiggly in center)
4. Cool on a wire rack for 15 minutes before serving

Instructions

1.  Remove the pastry sheets from packaging and lay flat allowing to thaw for 20 minutes 
2.  Preheat oven to 350°F
3. Place chicken breasts on baking sheet and rub with olive oil and sprinkle generously with salt and pepper 
4.  Bake for 35-40 min and set aside until cool enough to handle 
5.  Cube the chicken after removing skin and bones 
6.  In a small saucepan, heat the chicken stock and dissolve the buillon cube 
7.  In a larger pot, melt the butter and saute the onions, celery, and carrots for 10-15 minutes until the onions are translucent 
8.  Add the flour and cook with constant stirring for 2 minutes over low heat
9. Add the chicken stock to the sauce and simmer over low heat for 1 minute (or more) stirring until thick
10.  Add 1tbsp salt and 1/4 tsp pepper and heavy cream
11. Add the cubed chicken, peas, and parsley 
12.  Butter and flour a 9″ pie tin and preheat over to 375°F 
13.  Using a rolling pin, roll the puff pastry sheets until larger than baking tin 
14.  place one puff pastry sheet in the tin and poke holes with a fork 
15.  Add the filling (there may be extra) and cover with the other puff pastry sheet 
16.  Trim the puff pastry to 1/2 inch from the edge . Using cold water, join the 2 sheets and roll over the edges to be flush with the edge of the pan 
17. Brush the top with the beaten egg and add salt and pepper 
18. Make three slits 3″ in length radiating from the center towards the edges
19. Bake for 1 hour or until the top is golden brown