Khinkali is a traditional Georgian recipe for a classic dish of flour and water pastry filled with a mix of lamb, onions and greens that are shaped to resemble garlic heeads and boiled before serving. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Khinkali.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
200g plain flour
30g water
salt, to taste
For the filling:
300g cooked lamb
50g onions
freshly-ground black pepper, to taste
100g fresh greens, chopped (eg spinach, kale, turnip greens etc)
Method:
Combine the flour, water and salt to form a dough. Turn onto a lightly-floured work surface and knead until smooth and elastic then roll out as thinly as you can.
Meanwhile, mince the lamb and onion. Transfer to a bowl and season with black pepper. Cut rounds from the pastry using a saucer as a template. Add the filling then bring the sides of the pastry up over the filling so the combination looks like small pears.
Bring a pan of lightly-salted water to a boil, add the meat pasties and boil for about 12 to 15 minutes, or until cooked through.
Click on the image, above to submit to Pinterest.