Gurian patty-cake - Georgian Christmas dish
07 January, 2015
Gurian patty-cake - Georgian Christmas dish
Gurian Christmas patty-cake is a simple yet delicious dish.
Begin with the dough. You can make it yourself or buy it ready-made at the store. The cheese should be fresh and springy, like the type used for khachapuri. You can shape the patty-cakes as you desire, but usually they are oblong or crescent-shaped. There exists a superstition that there should be at least one patty-cake baked per family member. Their size is up to you, however.
Once the dough rises, split it into portions and let it stand for 10-15 minutes so it can rise again. Until then, peel the hard-boiled eggs and cut them into pieces (their size is, again, up to you). Grind the cheese or mash it manually.
Flatten the dough. If you are making crescent-shaped patty-cakes after all, put cheese and eggs in the middle of the dough
slice and put another slice on top. You can also shape patty-cakes right in the oven, on tinfoil, which is a handier method: put flattened dough portions on the foil, add filling and fold.
Before turning the oven on, daub the patty-cakes with egg yolk and proceed to bake them at 180-200°C for 20-25 minutes.


1kg of yeasty dough
800g of cheese
1-2 hard-boiled eggs per one patty-cake
Another egg to daub the top of patty-cakes

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