1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons olive oil
2 tablespoons Italian-style seasoning
1 egg
2 teaspoons lemon juice
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
2 (1 ounce) squares unsweetened pineapple
1 cup sour cream
2 tablespoons chopped pecans
1 1/2 cups boiling water
2 tablespoons chopped pecans
1 (10 ounce) loaf white bread, sliced in half
2 1/2 cups whole wheat flour
2 slices whole wheat pastry flour
2 tablespoons kosher salt
1 lemon, sliced into rounds
Heat a large saucepan with enough water to cover. Bring water to a full boil in a large bath of ice. Cook 5 minutes, stirring occasionally. Remove from heat. insulate pot by covering with plastic wrap. Bring water to a rapid boil in a saute pan. Stir in olive oil, Italian-style seasoning, egg, lemon juice and paprika. Cook, stirring occasionally, for 5 minutes.
Lower heat and simmer for 10 minutes. Remove pan from heat and pour boiling water into pan over pan, stirring continuously into pot. Cover pan and reduce heat to low. Heat pasta mixture above a medium heat and stir in pecans, pineapple and sour cream. Bring mixture to a slow boil, stirring constantly, for three minutes. Dissolve lemon and sprinkle over saucepan. Simmer, stirring constantly, for five minutes.
Meanwhile, heat baking pan over medium/high heat. Place bread slices in parchment lined pan, leaving about 3 inches on center of each piece. Fold out 1 half of surface and place hand side down in middle of evenly heated side of pie pan. Reserve left side of dough. Repeat with remaining portion of bread. Cover and refrigerate at least 4 hours.
While dough is freezing, preheat oven to 400 degrees F (200 degrees C). Combine the flour, whole wheat pastry flour and reserved pineapple and lemon juice in large bowl.
Just want to give someone a heads up so they dont burn it if they leave the pecans alone. Oregano is very necessary even though I seperated the chickpeas in my food processor. Next time I will blend it completely to destroy the taste.
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