Haus JaJa

Instructions

1. Preheat oven to 375 degrees.
2. Add onion, garlic, parsley, and cilantro to food processor and process until smooth. Add the beans and process until mixed but still slightly chunky.
3. Remove from processor and place in a bowl and add remaining ingredients.
4. Form into small balls, about 1 1/2 inches in diameter and slightly flatten. Place onto an oiled baking pan.
5. Bake for 20 minutes on each side, until nicely browned.

Instructions

1. For the sauce, heat olive oil in a large saucepan. Add onions and cook until translucent. Add tomatoes, vinegar, raisins, salt and pepper. Bring to a boil then simmer uncovered for 30 minutes stirring occasionally.
2. Meanwhile, bring a large pot of water to a boil. Immerse the head of cabbage into boiling water, peeling off each leaf with tongs as soon as it is flexible. Set leaves aside.
3. For the filling, in a large bowl, combine pork, lamb, eggs, onion, breadcrumbs, rice, thyme, salt, pepper, and paprika. Add 1 cup of the sauce to the meat mixture and mix lightly.
4. Preheat oven to 350°F. Place 1 cup sauce in the bottom of a large dutch oven. Remove the triangular rib from the base of each leaf. Place 1/3 to ½ cup filling in an oval shape near the rib edge of each leaf and roll upwards towards the outer edge, tucking in the sides as you roll. Place the rolls seam-side down over the sauce. Continue alternating rows of sauce and rolls. Pour remaining sauce over the top and add bay leaf. Cover with lid and bake for 1 hour.

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