Khachapuri (Cheese Pie) is a traditional Georgian recipe for a classic pie of mixed cheese bound with egg baked in an oil pastry shell that can also be made with a red bean filling. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Cheese Pie (Khachapuri).
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Ingredients:
For the Dough:
560g plain flour
1 tsp salt
1 egg, beaten
7 tbsp corn oil
240ml water
For the Khweli (Cheese Filling):
450g feta cheese (if you can't find Georgian Brindza)
225g cottage cheese
1 egg, beaten
For the Red Bean Filling:
450g dried red beans (lobio)
1 bayleaf
1/2 tsp black pepper
1/8 tsp hot chilli flakes
1 tsp salt
Method:
Begin with the dough. Mix together the flour and salt in a bowl. Form a well in the centre and add the egg, 2 tbsp corn oil and water. Bring together as a dough and knead for 5 minutes onto a floured work surface (dust liberally so the dough can be worked easily). When done the dough should be very elastic. Divide this dough int o6 equal parts and knead each for several moments before rolling into balls. When done, flatten the balls slightly to give a bun-like shape. Place in a greased tin, cover with a plastic bag and set aside to rest for 30 minutes.
To make the khweli (cheese filling) place the Feta (or Brindza) cheese in a bow, cover with water and set aside to extract the salt for about 10 minutes. After this tine drain the cheese, transfer to a bowl then add the egg and cottage cheese and mash until smooth before setting aside. At this point transfer the dough buns to a floured board and roll out to a thin round about 30cm in diameter. Lift the dough in the air and flip from hand to hand to stretch out to a circle about 70cm in diameter (the dough can also be stretched strudel-style across the back of your hands). If you make a few tears on your first few attempts this does not really matter.
Lay the thin dough sheet on a board then spread 2 tsp of oil over the entire surface, splashing it on with your fingertips. Fold the nearest and furthest sides towards the centre so you have a rough rectangle about 15 x 20cm in size. Once again fold over the left and right sides to the centre. Again sprinkle the surface with a few drops of oil.
Place about 100g of the cheese mixture in the centre of the dough rectangle and spread out to within 5cm of the of each edge. Fold the rectangle, envelope style, by taking each of the 4 ends and firmly pushing them, one at a time, into the centre of the parcel. Pinch together the open ends so that the cheese is completely sealed inside. Now brush the pie surface very lightly with oil. Continue this process with the remaining cheese mix and pastry.
Transfer to an oven pre-heated to 170°C and bake for about 40 minutes, or until the top is lightly browned. Take out of the oven this point and serve as a snack or as part of a breakfast or lunchtime meal. You can also refrigerate the filled pies for up to 3 days before baking (but cover each pie in clingfilm to prevent them from drying out).
For a red bean filling: Pick over the beans, wash them thoroughly then place in a large bowl, cover with plenty of water and set aside to soak over night. The following day drain the beans, transfer to a pot then add a bayleaf and cover with plenty of water and simmer gently for between 60 and 90 minutes, or until tender. Drain the beans then remove the bayleaf and stir in the black pepper, chilli flakes and salt.
Process the beans to a smooth paste then take about 100g of the mashed beans and use to stuff the khachapuri, as described above for the cheese filling.
As a variation to the cheese filling you can also use 450g Mozzarella cheese and 225g cottage cheese. Process this mixture to a smooth paste with 1 egg then use to fill your khachapuri, as described above.
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