Khachapuri with veal: how to prepare the perfect dough and filling

Khachapuri is a traditional Georgian pastry made with cheese. However, there are many other filling options. The most popular, of course, is meat, which gives the product a juicy and interesting taste.

A food blogger with the nickname valerikiry shared what kind of khachapuri she likes best on Instagram. It turned out that it is veal. She also showed how to properly prepare such a filling, as well as the dough, so that everyone would definitely like it.

Ingredients for the dough

• flour - 500 g
• salt - 1 tsp.
• sugar - 1 tsp.
• oil - 3 tbsp.
• sour cream - 1 tbsp
• dry yeast - 6 g
• milk - 150 ml
• water - 150 ml

Ingredients for the filling

• minced meat (veal) - 300 g
• minced meat (pork) - 300 g
• onion - ½ pc.
• garlic - 1 clove.
• salt - 1 tsp.
• black pepper - ½ tsp.

Ingredients for the batter

• eggs - 1 pc.
• butter - 50 g

Method of preparation

1. Combine milk, water, yeast, sugar, and salt, mix and leave for 5 minutes.

2. Add sour cream, butter, sifted flour and mix.

3. Knead with a spatula and then continue with your hands. The dough will stick to your hands, so it is better to grease them with vegetable oil.

4. Leave the dough for 40 minutes until doubled in size.

5. Divide the dough into 5 equal parts (~160 g each) and roll into balls.

6. Divide the minced meat into balls too (125 g each approximately). Each of them should be slightly smaller than the dough ball.

7. Shape the dough with your hands a little bit, put a ball of minced meat inside, and pinch the edges. Flatten.

8. Make a small hole in the middle.

9. Put khachapuri on a baking sheet, brush with egg yolk and bake at 250 degrees for 10-14 minutes.

10. Grease the hot khachapuri with butter and serve with adjika.

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