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Gurian pie

Categories : Dough , Georgian Tradicional

1
Heat water / milk to 35C, add salt and stir in the yeast.

2
Put 600 grams of flour in a bowl and make a deep frying pan. Add yeast water / milk and oil. Golden coloring possibilities for the pie, add sugar as well. Use a ball of soft dough to knead, wrap and leave for 2 hours in a warm place to knead.

3
Then add 150-200 grams of flour to the dough and knead once. Divide the dough into four equal parts on a floured work surface. Wrap (cover with culinary cellophane) and leave in a warm place for 10 minutes.

4
Sprinkle with cheese. Cut 4 boiled eggs in half. Roll the dough balls by hand to a thickness of 4-5 mm. Spread the cheese on each side and place two slices of egg. Fold the second semicircle of the dough from the top and press your fingers on the edges with your mouth.

5
Separate one egg yolk from the egg white. Add 1 tablespoon of water / milk and stir well.

6
Put the flour on a baking tray, place crescent-shaped gourd pies on it and fry the beaten egg yolks on top. Put in the oven and bake at high temperature for 15-20 minutes. Serve deliciously while hot!