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

1. In a large mixing bowl, combine the boiling water and sunflower oil, stirring to combine.
2. Gradually add the flour and salt to the hot liquid, stirring with a wooden spoon until the mixture becomes cool enough to handle.
3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.

Preparing the Filling

1. Finely chop the onion until pieces are uniformly small.
2. In a large bowl, combine the ground chicken, chopped onion, Khmeli-Suneli spice blend, salt, and pepper.
3. Add 2-3 tablespoons of water to the mixture and mix thoroughly with your hands until well combined.
4. Set aside while preparing the dough (can be refrigerated if not using immediately).

Assembly and Baking

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Divide the dough into 8-10 equal portions and shape each into a ball.
3. On a lightly floured surface, roll each portion into a thin circle about 8 inches (20cm) in diameter.
4. Place approximately 3-4 tablespoons of filling in the center of each circle.
5. Fold the dough over to create a half-moon shape.
6. Seal the edges by crimping with your fingers or pressing with a fork.
7. Create decorative edges by pinching or pleating the sealed edge if desired.
8. Transfer to the prepared baking sheet and prick the tops several times with a fork to allow steam to escape.
9. If using egg wash, beat one egg and brush over the tops of the pies.
10. Bake for 20-25 minutes, or until golden brown and crispy.

Storage and Reheating

These pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Fluffy and Delicious Light Pastries: A Delightful Treat

Nutritional Information

(Per pie, based on 8 servings)

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 4g
• Cholesterol: 65mg
• Sodium: 390mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Protein: 17g

Expert Tips

• Make sure your water is truly boiling when you add it to create the proper dough texture
• Let the dough rest the full 30 minutes to ensure it’s easy to work with
• Don’t overfill the pies – about 3-4 tablespoons of filling is perfect
• Seal the edges very well to prevent filling from leaking during baking
• Allow pies to cool for 5-10 minutes before serving as the filling will be extremely hot
• If making ahead, you can freeze the assembled, unbaked pies and bake them directly from frozen, adding 5-7 minutes to the baking time

These Georgian-style chicken hand pies are perfect for make-ahead meals, picnics, or any time you want a satisfying, portable meal. The combination of flaky crust and savory filling makes them irresistible hot from the oven or at room temperature.