Georgian Cheese Pastries

Georgian Cheese Pastries Recipe - Authentic and Delicious

Region / culture: Georgia | Preparation time: 1 hour | Cooking time: 15 minutes | Servings: 24

Introduction

Georgian Cheese Pastries are a delicious and savory treat that are perfect for any occasion. These pastries are filled with a mixture of cheeses, herbs, and eggs, all encased in a flaky pastry crust. They are a popular dish in Georgian cuisine and are sure to be a hit with your family and friends.

History

Georgian Cheese Pastries, also known as Khachapuri, have a long history in Georgian cuisine. They are believed to have originated in the Adjara region of Georgia and have since become a staple dish in the country. Khachapuri is often served at celebrations and gatherings, and is a beloved comfort food for many Georgians.

Ingredients

1.5 cup all-purpose flour
0.5 tsp salt
0.5 tsp cream of tartar
10 tbsp unsalted butter, cold
0.25 cup ice water
1 egg
1 cup muenster cheese, shredded
1 cup cheddar cheese, shredded
3 tbsp parmesan cheese, grated
0.25 cup parsley, chopped
2 tbsp chives, chopped
2 tbsp mint, chopped

How to prepare

Pastry

Place flour, salt, cream of tartar, and butter in a food processor.
Pulse until the texture resembles coarse meal.
Add water and pulse just until combined and the mixture begins to come together.
Transfer the dough onto a sheet of plastic wrap, flatten it into a disk, and wrap it tightly.
Refrigerate for at least 1 hour or up to 30 days.
On a floured surface, roll out the dough to a thickness of 0.13".
Using a 3" round cookie cutter or by tracing around a 3" water glass, cut out 24 circles, re-rolling any scraps.
Pleat the edges of the circles and fit them into the bottom of muffin tins.

Filling

In a bowl, beat the egg.
Add the Munster cheese, cheddar cheese, Parmesan cheese, parsley, chives, and mint.
Spoon 2 tsp of the filling into each pastry shell and spread it evenly (can be prepared up to 3 hours ahead and refrigerated).
Bake in a preheated oven at 425°F (218°C) for 12-15 minutes or until the filling is golden brown and the pastry begins to color.
Remove from the tins and let them cool on a rack.
Serve warm.

Variations

You can customize the filling of the pastries by adding different types of cheese, herbs, or spices. You can also add cooked vegetables or meats to the filling for a heartier dish.

Cooking Tips & Tricks

Make sure to refrigerate the dough for at least 1 hour before rolling it out. This will help the dough firm up and make it easier to work with.

- Be sure to pleat the edges of the pastry circles before filling them with the cheese mixture. This will help prevent the filling from leaking out during baking.

- You can customize the filling by adding different herbs or spices to suit your taste preferences.

Serving Suggestions

Georgian Cheese Pastries can be served as an appetizer or as a main dish with a side salad. They pair well with a glass of Georgian wine or a cup of hot tea.

Cooking Techniques

The key to making perfect Georgian Cheese Pastries is to make sure the pastry dough is well chilled before rolling it out. This will help prevent the dough from becoming too sticky and difficult to work with.

Ingredient Substitutions

If you don't have cream of tartar, you can substitute with lemon juice or white vinegar. You can also use different types of cheese in the filling, such as feta or mozzarella.

Make Ahead Tips

You can prepare the pastry dough and filling ahead of time and assemble the pastries just before baking. You can also bake the pastries ahead of time and reheat them in the oven before serving.

Presentation Ideas

Georgian Cheese Pastries can be served on a platter with a garnish of fresh herbs or a drizzle of olive oil. You can also serve them in individual muffin tins for a more elegant presentation.

Pairing Recommendations

Georgian Cheese Pastries pair well with a variety of beverages, including Georgian wine, beer, or sparkling water. They also go well with a side of pickles or olives.

Storage and Reheating Instructions

Georgian Cheese Pastries can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pastries on a baking sheet and bake in a preheated oven at 350°F (177°C) for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Georgian Cheese Pastries contains approximately 250 calories.

Carbohydrates

Each serving of Georgian Cheese Pastries contains approximately 20 grams of carbohydrates.

Fats

Each serving of Georgian Cheese Pastries contains approximately 15 grams of fats.

Proteins

Each serving of Georgian Cheese Pastries contains approximately 10 grams of proteins.

Vitamins and minerals

Georgian Cheese Pastries are a good source of calcium, vitamin A, and vitamin C.

Alergens

Georgian Cheese Pastries contain dairy (cheese, butter, and egg) and gluten (flour).

Summary

Georgian Cheese Pastries are a delicious and satisfying dish that is relatively high in fats and proteins. They are a good source of calcium and vitamins A and C, but may not be suitable for those with dairy or gluten allergies.

Summary

Georgian Cheese Pastries are a delicious and savory dish that is perfect for any occasion. They are easy to make and can be customized to suit your taste preferences. Whether you serve them as an appetizer or a main dish, these pastries are sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was visiting a dear friend in Georgia, a country known for its rich culinary traditions. As we sat around her kitchen table, she began pulling out ingredients and explaining the process of making these delicious cheese pastries.

It was a simple recipe, really. Just a few basic ingredients like flour, cheese, butter, and eggs. But the way my friend handled the dough, rolling it out with such grace and precision, and then filling it with a savory cheese mixture, made it seem like a work of art.

I watched her in awe as she shaped the pastries into small, round discs, crimping the edges with her fingers to seal in the cheese filling. Then, she brushed each pastry with a beaten egg wash before popping them into the oven to bake.

The smell that filled her cozy kitchen as the pastries baked was intoxicating. The rich, savory aroma of melted cheese mingling with the buttery, flaky pastry made my mouth water in anticipation.

When the pastries finally emerged from the oven, golden brown and perfect in every way, my friend placed a plate of them in front of me with a smile. I took a bite, savoring the warm, gooey cheese and the crisp, flaky crust. It was love at first bite.

I knew then and there that I had to learn how to make these Georgian cheese pastries for myself. My friend graciously shared her recipe with me, along with some tips and tricks she had picked up over the years.

Back home, I set to work in my own kitchen, gathering the ingredients and following the steps just as my friend had shown me. I kneaded the dough until it was smooth and elastic, rolled it out into thin rounds, and filled each one with a generous amount of cheese mixture.

As I crimped the edges of the pastries and brushed them with the egg wash, I felt a sense of satisfaction and pride. I knew that I was creating something special, something that would bring joy to those who tasted it.

When the pastries came out of the oven, I couldn't wait to try them. I took a bite, and the familiar taste of warm, gooey cheese and flaky pastry filled my mouth. It was just as delicious as I remembered it, if not more so.

Over the years, I have made these Georgian cheese pastries countless times, each time tweaking the recipe and adding my own personal touch. I have shared them with friends and family, who always rave about how delicious they are.

I have even passed the recipe on to my own grandchildren, hoping that they will carry on the tradition of making these savory pastries for years to come. And every time I make them, I am reminded of that first time in my friend's kitchen, when I fell in love with a recipe that has since become a beloved staple in my own culinary repertoire.