Title: Khachapuri (georgian cheese pie)
 Categories: Russian, Cheese/eggs, Vegetables
      Yield: 8 Servings
 
  2 1/2 c  Unbleached All Purpose Flour
    3/4 ts Salt
      1 lg Egg
      3 tb Vegetable Oil
    1/2 c  Club Soda; Or More If Needed
           -, At Room Temperature
     12 tb Unsalted (Sweet) Butter;
           - 1 1/2 Sticks, Melted

MMMMM----------------------RED BEAN FILLING---------------------------

MMMMM---------------------NACHINKA IZ FASOLI--------------------------
      1 c  Dried Red Beans; Soaked
           -Overnight In Water To Cover
           Salt And Plenty Of Freshly
           -Ground Black Pepper; To
           -Taste
    1/4 c  Olive Oil
  1 1/4 c  Onions; Finely Chopped
    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.
  
  Makes enough filling for 4 pies.