Khachapuri (georgian Cheese Pie)

-RED BEAN FILLING-

NACHINKA IZ FASOLI
1 c Dried Red Beans; Soaked -Taste
-Overnight In Water To Cover 1/4 c Olive Oil
Salt And Plenty Of Freshly 1 1/4 c Onions; Finely Chopped
-Ground Black Pepper; To 1/2 c Cilantro; Finely Chopped

Sift the flour and salt into a large bowl and make a well in the
middle. Pour in the egg, oil, and club soda and stir into the flour,
adding more club soda if necessary, ot make a rather soft dough.
Transfer the dough to a floured board and knead until smooth and
elastic, about 10 minutes. Shape the dough into a ball, cover with a
linen or cotton (not terry cloth) kitchen towel and let stand for 1
hour. Divide the dough into four parts and shape each one into a
ball. Let stand, covered, for 15 minutes. Preheat the oven to 350
Degrees F. and butter two large baking sheets. On a floured surface,
roll out one of the balls into an 1/8-inch thick square. Brush the
dough with some of the melted butter Dip your fingers into the
melted butter and pull the edges of the dough in different
directions, stretching it evenly until it is almost transparently
thin. Don’t worry if the dough tears, as you will be folding it up.
With a sharp knife, trim the edges of the dough to from an even
square. Fold the square in half, brush the surface generously with
the melted d fold in half again crosswise to from a smaller square.
It should be approximately 6 to 7 inches. It is isn’t, pull it out
slightly to fit the dimensions. Brush the square with butter. Shape
one-fourth of the filling into a ball and place in the center of the
square. Fold in the corners of the square like an envelope. With the
palm of your hand, flatten the pie so it is about 1 inch thick. Brush
the top with melted butter and carefully transfer to a prepared
baking sheet. Repeat the procedure with the rest of the dough and
filling. Bake the pies in the middle of the oven, until golden brown,
about 35 minutes. Serve warm.

Makes 4 Pies for 8 Servings

RED BEAN FILLING:

Drain the beans and place them in a saucepan along with enough fresh
water to cover by at least 2-inches. Bring to a boil and add salt,
then reduce the heat to medium-low. Cook the beans, partially
covered, until almost mushy, about 1 1/2 hours. While the beans are
cooking, heat the oil in a medium size skillet, over medium heat, and
add the onion to saute it. Stir occasionally, until dark brown, about
15 to 20 minutes. When the beans are done, drain well and mash. Add
the sauteed onions and their cooking fat and the cilantro. Season
generously with salt and freshly ground black pepper. Cool to room
temperature.