Traditional Georgian Chicken Hand Pies (Penovani Khachapuri

Why This Recipe Works

The secret lies in the hot water dough technique – boiling water partially cooks the flour proteins, creating an exceptionally supple dough that’s both easy to work with and results in a perfectly flaky crust. This method has been used in Georgian cuisine for generations, proving its reliability and delicious results.

Ingredients

For the Hot Water Dough

• 4 cups (500g) all-purpose flour
• 1 cup (240ml) boiling water
• 4 tablespoons (60ml) sunflower oil
• ½ teaspoon salt

For the Chicken Filling

• 14 oz (400g) ground chicken
• 1 medium onion, finely chopped
• 1-2 teaspoons Khmeli-Suneli spice blend
• Black pepper to taste
• Salt to taste
• 2-3 tablespoons water

For Assembly

• Extra flour for rolling
• 1 egg for egg wash (optional)

Step-by-Step Instructions

Preparing the Dough

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