Lobiani rachuli
Hearty closed pie with bean filling from Georgian Switzerland - lobiani rachuli
Ingredients
| pie batter (800 g): |
| wheat flour 440 g |
| milk 125 ml |
| eggs 2 pcs |
| water 125 ml |
| dry yeast 7 g |
| salt 5 g |
| sugar 10 g |
| vegetable oil 20 ml |
| LOBIANI RACHULI (1 pc): |
| dough 260 g |
| cooked red beans 300 g |
| garlic 3 cloves |
| cilantro 20 g |
| pork brisket 70 g |
| butter 30 g |
| wheat flour 30 g |
| TO TASTE: |
| salt |
| ground chili pepper |
| hops |
Instructions
Step 1
PIE DOUGH. Prepare the paste. Combine milk and water in a saucepan, add sugar and heat slightly. Pour the mixture into a bowl, add the yeast, 4 tablespoons of flour and mix well. Leave in a warm place for half an hour.
Step 2
After the time has passed, add the eggs, vegetable oil, salt and the remaining sifted flour. Knead the dough, cover it with a towel and leave it in a warm place for 1.5-2 hours.
Step 3
Then knead the dough and leave it for another 1 hour. Then knead again and start making the pies.
Step 4
LOBIANI-RACHULI. Prepare the filling. Grind the beans in a blender. Fry the diced brisket in a dry pan. Add chopped cilantro and garlic, fried brisket with rendered fat, salt, chili pepper, hops and mix to the beans.
Step 5
Roll out the dough. Place the filling in the center. Bring the edges of the pastry up, seal, turn the pie over with the seam down and stretch it with the palms of your hands, giving it a round and flat shape. Fry the lobiani in a dry frying pan until browned on both sides. Then brush with butter and serve. Enjoy!
