Filling
Batch 512 g
- 10.5 ozdried red kidney beans, soaked overnight
- 5.5 ozonion, finely chopped
- 1.75 ozbutter
- 0.25 ozkhmeli suneli
- 0.25 ozblue fenugreek (utskho suneli)
- 0.25 ozfine salt
- 0.25 ozblack pepper
- Drain 10.5 oz dried red kidney beans, soaked overnight, cover with fresh water and simmer until completely soft. Drain well. 75 to 100 min
- Fry 5.5 oz onion, finely chopped in 1.75 oz butter over medium heat, about 150 °C, until soft and golden. 10 min
- Mash the beans with the onion, butter, 0.25 oz khmeli suneli, 0.25 oz blue fenugreek (utskho suneli), 0.25 oz fine salt and 0.25 oz black pepper. Cool and roll into 2 balls. 5 min
Dough
Batch 753 g
- 3 ⅔ cupsplain flour
- 9.5 ozwarm water
- 0.25 ozinstant yeast
- 0.25 ozfine salt
- 0.75 ozsunflower oil
- Knead everything together 8 min.
- Cover and proof until doubled. 60 to 90 min
Shape and Bake
Batch 10 g
- 0.25 ozbutter, for brushing
- Wrap each bean ball in a piece of dough and roll out to 30 cm (11 ¾ in), thin enough that the filling shows through in places. 15 min
- Bake at 230 °C. 15 min
- Brush with 0.25 oz butter, for brushing and cut into wedges.
