Georgian Cheese Pastries
Categories: Cheese, Bread, Georgian, Ethnic, Trans-Caucasus
Yield: 1 batch
1 1/2 c All-purpose flour
1/2 ts Salt
1/2 ts Cream of tartar
10 tb utter unsalted & cold
1/4 c Ice water
1 ea Egg
1 c Muenster cheese shredded
1 c Cheddar cheese shredded
3 tb Parmesan cheese grated
1/4 c Parsley chopped
2 tb Chives chopped
2 tb Mint chopped
Place your flour, salt, cream of tartar & butter in food processor.
Process until it has a texture of coarse meal.
Add water then process just until combined & your mixture begins to mass together.
Place on plastic wrap, flatten to a disk then wrap airtight.
Refrigerate for at least 1 hr. to 30 days.
Roll dough on floured surface to 1/8" thickness.
Cut out 24 circles with 3" round cookie cutter.
Reroll your scraps.
Pleat edges of circles then fit in bottom of muffin tins.
Beat egg in bowl.
Add cheeses, parsley, chives & mint.
Spoon 2 ts filling in each pastry shell spread level.
You may prepare this up to 3 hrs. ahead then refrigerate.
Preheat hot oven to 425 deg-F.
Bake pastries for 12-15 mins. until your filling is golden brown.
Remove from tins cool on your cooling rack.
ORIGIN: Piso Rosaradzhe, Tbilisi-Republic of Georgia, circa 1999