Name: Tarragon and Egg Pie (Tarkhunis Ghvezeli ტარხუნის ღვეზელი)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: Makes 1 28–30 cm / 11–12 in pie (serves 8–12)
Cuisine: Georgia
Ingredients: 375 g / 13 oz / 3 cups plain / all-purpose flour; 60 g / 2 oz / 1½ cups fresh tarragon leaves; 150 ml / 5 fl oz / ⅝ cup warm milk; 1 egg yolk, for topping the pie; 450 g / 1 lb spring onions / scallion(s); 150 g / 5 oz / 1 cup onion, chopped; 5 hard-boiled eggs, chopped; 1 egg, at room temperature; ¾ tsp quick-acting / instant yeast; 1 tsp salt; 2 tbsp sunflower oil; 115 g / 4 oz / ½ cup butter; ½ tsp salt; 60 g / 2 oz / 4 tbsp butter

Preparation info

Makes 1 28–30 cm 11–12 in pie (serves
8–12
)

Difficulty
Easy
Ready in
1 hr 45

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

Tarragon is the star of this fragrant pie and adds an aromatic component to a supra. Here a richer dough works well but you could also use shortcrust pastry.

Ingredients

For the Dough

375 g / 13 oz / 3 cups plain / all-purpose flour</

Method

Make the dough: mix the flour, salt and yeast in the bowl of a food processor. Beat the egg and butter into the warm milk. Pour them into the dry ingredients and process until the dough begins to form a ball. Knead or process for 2 minutes. Cover and leave to rise for 30 minutes at room temperature.

Slice the spring onions / scallions crosswise into 1</