Georgian pastry khachapuri is a pie with cheese or feta cheese. This dish is prepared from yeast or unleavened dough. It turns out very tasty khachapuri from puff pastry. In order for this pastry to have a traditional taste, the correct proportions should be adhered to during preparation: the ratio of dough and filling should be one to one.
To make khachapuri with cheese from puff yeast dough, you need the following ingredients:
- egg - 5 pcs.;
- yeast - 15 g;
- milk - 400 ml;
- sour cream - 200 g;
- sugar - 1 tablespoon;
- wheat flour - 800 g;
- salt - a pinch;
- soft cheese - 250 g;
- butter - 6 tablespoons
Combine sugar, yeast, salt and warm milk in a container. Add three eggs, flour and knead the dough. When it is almost ready, add the pre-melted butter. Remove the dough to stand for two hours. During this time, wrinkle it several times.
Now prepare the filling. To do this, take any soft cheese (Adyghe, suluguni or other). Cut it into thin slices.
The cheese in the filling should be more salty than regular cheese. If the cheese is too salty, you can soak it in water beforehand.
Place the sliced cheese in a bowl, add the egg and butter. Mash gently. Divide the dough into two parts. Roll out the slices to the size of the baking dish. Put the filling on one of the layers, cover the pie with the second. Pinch the edges of the khachapuri tightly.
Transfer the khachapuri to a pre-oiled and heated dish. Place the dish in the oven and bake for twenty minutes at 220 ° C. Brush the baked goods with melted butter before serving.
To make khachapuri with puff pastry cheese, you will need:
- butter - 200 g;
- margarine - 200 g;
- eggs - 5 pcs.;
- water - 2 glasses;
- salt - 1 tsp;
- vinegar - 3 tablespoons;
- wheat flour - 250 g;
- feta cheese - 500 g.
Knead into a flexible dough with butter, margarine, four yolks, water, vinegar, salt and flour. Put it in the refrigerator for thirty to forty minutes.
Remove the dough from the refrigerator and divide it into four equal portions. Roll out thinly. Lubricate each layer with oil and roll it up. Transfer to the refrigerator for half an hour.
Roll out the pieces of dough again, but this time fold them over with an envelope. Put it in the refrigerator. Cut the feta cheese into strips, add chopped garlic, 20 grams of butter, an egg, mix.
If too salty feta cheese is used for the filling, you can mix it with grated cheese.
Roll out the dough to a thickness of five millimeters. Cut the sheet into squares. Place the filling on each square, fold into an envelope and pinch the edges.
Fry the dish in a skillet, covered with a lid, until golden brown. After eight to ten minutes, turn the khachapuri over to the other side. This time, you do not need to cover the pan with a lid. When the food is browned, you can put it on a dish. Pour melted butter over the khachapuri immediately after frying.
Khachapuri is prepared not only with cheese or feta cheese. The variant of the dish with meat filling is also popular. Preparing such a filling is quite simple. To do this, combine finely chopped onions, garlic, bell peppers and cilantro. Add pork or ground beef, salt and adjika to the vegetable mixture. For more juiciness of the khachapuri, also chop half the tomato and parsley. Mix thoroughly. The filling is ready.
