Jamie Cooks Georgia
By Jamie Oliver
1 hr plus resting
Not Too Tricky
serves 8
About the recipe
Considered by many to be the Georgian national dish, khachapuri is a traditional cheese-filled bread or pastry. No two khachapuris are the same, and that’s the beauty of them! Here, I’ve gone down the pastry route and filled them with my favourite British and Irish cheeses. Paired with a sweet and sour salad that’s jam-packed with Georgian favourites like soft herbs, walnuts and dried marigold leaves, you can’t go wrong.
Recipe From
Ingredients
500g strong plain flour
250g unsalted butter, at room temperature
200g of your favourite cheese such as Cheddar, Lincolnshire Poacher, Templegall
1 free-range egg
2 tablespoons sesame seeds
GARDEN SALAD
320g mixed seasonal salad leaves such as mizuna, wild rocket, rocket, beetroot leaves
1 large bunch of mixed soft herbs, such as tarragon, coriander, dill (60g)
100g blackberries
2 tablespoons white wine vinegar
cold-pressed sunflower or olive oil
50g walnuts
1 tablespoon sunflower seeds
1 tablespoon dried marigold leaves
Method
- Sift the flour into a large bowl with a large pinch of sea salt. Chop 200g of the butter into cubes, then, using your fingertips, gently work it into the flour. Make a well in the middle and slowly pour in 150ml of cold water, then bring in the flour from the outside to form a rough dough, adding extra splashes of water, if needed. Use your fingers to pinch in the remaining butter in small pieces, pressing it into the dough. Cover and leave to rest for 30 minutes in the fridge.
- Meanwhile, prep the salad and herb leaves, discarding any tough stalks.
- In a large bowl, fork up the blackberries into a mush, then mix with the white wine vinegar and 2 tablespoons of sunflower oil, adding a splash of water to loosen, if needed. Taste and season to perfection with sea salt and black pepper. Crumble in the walnuts, add the sunflower seeds and the dried marigold leaves.
- Preheat the oven to 180°C. Transfer the dough to a flour-dusted surface, sprinkle with a little flour, then divide into four pieces. One piece at a time, roll out the dough into ½cm-thick rough squares.
- Crumble the cheese into the centre of each square, then pull the pastry up and over the cheese, pressing to seal (don’t worry if it’s not perfect, we’re going for rustic vibes).
- Beat the egg in a small bowl, then brush it over the pastry. Sprinkle with the sesame seeds and bake for 25 minutes, or until golden, crisp and oozy.
- Pile the salad leaves on top, tossing to serve alongside the khachapuri.
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