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Khachapuri - Georgian Cheese Pies

May 6, 2019 By Elais & Gary

Khachapuri – Georgian Cheese Pies

Khachapuri - Georgian Cheese Pies
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Khachapuri - Georgian Cheese Pies

Cuisine Jewish
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 27 minutes
Servings 12 pies

Ingredients

Dough

  • 3 1/3 Cups Flour
  • 2 Tbls. Baking powder
  • 1/2 tsp. Salt
  • 1 Tbls. Vinegar
  • 1 Egg lightly beaten
  • 3/4 Cup Warm water
  • 1/2 Cup Oil
  • 1 Egg yolk to glaze

Filling

  • 1 lb. Gruyère grated
  • 1/2 lb. Fresh goat or feta cheese
  • 2 Eggs lightly beaten

Instructions

  1. Mix flour, baking powder, salt, vinegar, and egg. Add water gradually, just enough to make a soft dough that holds together in a ball. Start with a fork, then work in with your hands.
  2. Knead for 10 minutes or until smooth and no longer sticky. Pour 1/2 tablespoon of oil to cover the dough. Cover the bowl with plastic wrap and leave to rest for 2 hours.
  3. Blend grated Gruyère and goat cheese with the eggs.
  4. Divide dough in half. Roll out each piece on a lightly oiled surface as thinly as possible. Sprinkle with oil and gently rub oil al over your hands. Fold the sheet of dough and rub oil over it again.
    Khachapuri - Georgian Cheese Pies
  5. Repeat a few times creating layers of dough with oil in between. Leave for 15 minutes, then roll out a little and cut into 12 pieces.
    Khachapuri - Georgian Cheese Pies
  6. Roll each piece as thin as possible. Put 2 heaping tablespoons of filling in middle and spread it out a little. Bring opposite corners to meet over the filling like an envelope. Pich and twist the corner points together and pinch the four openings to seal them.
  7. Arrange the square/rectangle pies on an oiled tray, seam side down so they present a smooth surface. Brush tops with egg yolk mixed with a drop of water and let pies stand for 15 minutes. Bake at 400°F (200°C) for 30-40 minutes or until nicely browned.

Filed Under: Bread

About Elais & Gary

This blog is about our love of food, our shared experiences, and our exploration of the world through cookbooks. Not only will we document our trials and tribulations of each weekly recipe, we will also cover the history of the cookbook as well as its author.

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