Tarragon and Egg Pie

Tarkhunis Ghvezeli ტარხუნის ღვეზელი

Preparation info
  • Makes 1 28–30 cm 11–12 in pie (serves


    • Difficulty


    • Ready in

      1 hr 45

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

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.


For the Dough

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


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</