JACHNUN RECIPE RECIPES

Steps:

• Whisk together the water, sugar, and melted butter in the bowl of a stand mixer.
• Whisk in the eggs thoroughly, one at a time.
• Whisk in the yeast.
• Stir in 2 cups of the flour with a wooden spoon or dough whisk and then stir in the salt. Stir in 2 more cups (120 grams each) of the flour.
• Add the rest of the flour, one tablespoon at a time, while kneading in the stand mixer with the dough hook. The final dough should be tacky but not sticky or oily. I used 540 grams of flour (4 1/2 cups) total.
• Place the dough into a dough rising bucket or clean bowl and let rise until doubled, 60 to 90 minutes.
• Line two baking sheets with parchment paper.
• Deflate the dough and divide it into 20 pieces. Cover the pieces with a cloth or plastic wrap as you work with the dough.
• Press each piece of dough into a 4 inch square and place two overlapping rows of pepperoni on top of the dough, and roll them up into the dough and seal the seam and the ends. Place them, seam side down, on the baking sheet. Cover with a cloth or plastic wrap and let rise until puffy, about 45 minutes. Heat the oven to 350 degrees F.
• Bake the rolls, one sheet at a time, for 15 to 18 minutes, until lightly golden.
• Serve warm.
• Reheat leftovers, covered with foil, in a 325 degree oven for about 20 minutes.

Steps:

• Heat the the oil in a 12-inch nonstick skillet. Add the onions, garlic, thyme, and 1/4 teaspoon salt, and cook until the onions are translucent and slightly browned, about 10 minutes. Add the wine to the pan and stir up any brown bits.
• Pour the mixture into a 6 to 7 quart slow cooker.
• Stir the chicken broth, carrots, celery, soy sauce, tapioca, and bay leaves into the slow cooker. Add the chicken thighs to the slow cooker, cover, and cook on low for 4 to 5 hours.
• Remove the chicken to a cutting board and remove the bay leaves from the filling and discard them.
• Shred the chicken, discard the bones, and stir the chicken back into the slow cooker. Add the peas and the heavy cream. Add salt and pepper to taste.
• Heat the oven to 425 degrees F.
• Pour the filling mixture into a 9-inch by 13-inch baking dish.
• Unroll the pie crusts and lay one of the rounds on your work surface. Brust half of it with water and lay the other crust over the wet part, and then roll the two pieces together to form one pie crust dough rectangle, about 15 inches by 11 inches.
• Place the crust over the filling, trim and crimp the edges, and bake in a 425 degree F oven for about 25 minutes until the crust is browned and the filling is bubbly.