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Khachapuri - Georgian Cheese Pies

Khachapuri - Georgian Cheese Pies

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



  • 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


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


  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.