Khachapuri iz Fasoli (Georgian Bean Pie) is a traditional Georgian recipe for a classic pie of a bean and onion filling 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: Georgian Bean Pie (Khachapuri iz Fasoli).
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Ingredients:
210g unbleached plain flour
3/4 tsp salt
1 large egg
3 tbsp vegetable oil
120ml club soda at room temperature (or more if needed)
12 tbsp unsalted butter, melted
For the Nachinka iz fasoli (Red Bean Filling):
150g dried red beans, soaked over night in ocld water
salt and plenty of freshly-ground black pepper
60ml olive oil
210g onions, finely chopped
45g coriander (cilantro/dhania) leaves,finely chopped
Method:
Sift together the flour and salt into a large bowl then form a well in the centre. Add the egg, oil and club soda to the flour and mix thoroughly. Add more club soda, if necessary, until the mixture comes together as a fairly soft dough. Turn the dough onto a floured work surface and knead until smooth and elastic (about 10 minutes). Shape the resultant dough into a ball then cover with a tea towel (cotton or linen only) and set aside to rest for 1 hour. After this time divide the dough into four equal pieces and shape each one into a ball. Cover the dough and set aside to rest for 15 minutes.
On a floured work surface roll out one of the balls into a square 3mm thick. Brush the top of the dough with a little of the melted butter then dip your fingers in the melted butter and pull the edges of the dough in different directions, stretching the dough evenly until it is almost transparently thin (do not worry if the dough tears as these will be covered when you fold it up). Use a sharp knife to trim the edges of the dough to give you an even square.
Now fold the square in half then brush the surface generously with melted butter before folding in half again to form a smaller square about 15cm a side (if smaller stretch out slightly by pulling on the edges). Brush the top of the square with butter then take 1/4 of your filling (see below) and shape into a ball. Place the filling in the centre of the dough then fold the corners of the square over the filling, like an envelope. Using the palm of your hand flatten the envelope so it's about 2.5cm thick.
Brush the top with melted butter then using a spatula carefully transfer to a well-buttered baking sheet. Repeat this process with the remainder of the dough and the filling.
When done, transfer the pies to an oven pre-heated to 170°C and bake for 35 minutes, or until golden brown. Serve warm.
For the Red Bean Filling. Once the beans have soaked over night drain them then transfer to a saucepan along with enough fresh water to cover by at least 5cm. Bring the pan to a boil, add the salt then reduce to a simmer. Partially cover the pan then continue cooking the beans until almost mushy (about 90 minutes). While the beans are cooking heat the oil in a medium-sized frying pan or skillet then add the onion and fry, stirring occasionally, until coloured dark brown (about 15 minutes).
When the beans are cooked drain them well then transfer to a bowl and mash. Stir in the fried onions along with their cooking fat then add the coriander. Season generously with salt and freshly-ground black pepper (do not stint on the pepper) then set aside to cool to room temperature before using as a filling.
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