I’ve discovered that this hot water dough method creates the most amazingly tender and flaky pastry with minimal effort. This recipe showcases a delicious Georgian-style chicken filling, seasoned with the traditional Khmeli-Suneli spice blend that gives these hand pies their distinctive and authentic flavor.
Why This Recipe Works
The secret lies in the hot water dough technique – boiling water partially cooks the flour proteins, creating an exceptionally supple dough that’s both easy to work with and results in a perfectly flaky crust. This method has been used in Georgian cuisine for generations, proving its reliability and delicious results.
Ingredients
For the Hot Water Dough
- 4 cups (500g) all-purpose flour
- 1 cup (240ml) boiling water
- 4 tablespoons (60ml) sunflower oil
- ½ teaspoon salt
For the Chicken Filling
- 14 oz (400g) ground chicken
- 1 medium onion, finely chopped
- 1-2 teaspoons Khmeli-Suneli spice blend
- Black pepper to taste
- Salt to taste
- 2-3 tablespoons water
For Assembly
- Extra flour for rolling
- 1 egg for egg wash (optional)
Step-by-Step Instructions
Preparing the Dough
- In a large mixing bowl, combine the boiling water and sunflower oil, stirring to combine.
- Gradually add the flour and salt to the hot liquid, stirring with a wooden spoon until the mixture becomes cool enough to handle.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
Preparing the Filling
- Finely chop the onion until pieces are uniformly small.
- In a large bowl, combine the ground chicken, chopped onion, Khmeli-Suneli spice blend, salt, and pepper.
- Add 2-3 tablespoons of water to the mixture and mix thoroughly with your hands until well combined.
- Set aside while preparing the dough (can be refrigerated if not using immediately).
Assembly and Baking
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Divide the dough into 8-10 equal portions and shape each into a ball.
- On a lightly floured surface, roll each portion into a thin circle about 8 inches (20cm) in diameter.
- Place approximately 3-4 tablespoons of filling in the center of each circle.
- Fold the dough over to create a half-moon shape.
- Seal the edges by crimping with your fingers or pressing with a fork.
- Create decorative edges by pinching or pleating the sealed edge if desired.
- Transfer to the prepared baking sheet and prick the tops several times with a fork to allow steam to escape.
- If using egg wash, beat one egg and brush over the tops of the pies.
- Bake for 20-25 minutes, or until golden brown and crispy.
Storage and Reheating
These pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Nutritional Information
(Per pie, based on 8 servings)
- Calories: 380
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 65mg
- Sodium: 390mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Protein: 17g
Expert Tips
- Make sure your water is truly boiling when you add it to create the proper dough texture
- Let the dough rest the full 30 minutes to ensure it’s easy to work with
- Don’t overfill the pies – about 3-4 tablespoons of filling is perfect
- Seal the edges very well to prevent filling from leaking during baking
- Allow pies to cool for 5-10 minutes before serving as the filling will be extremely hot
- If making ahead, you can freeze the assembled, unbaked pies and bake them directly from frozen, adding 5-7 minutes to the baking time
These Georgian-style chicken hand pies are perfect for make-ahead meals, picnics, or any time you want a satisfying, portable meal. The combination of flaky crust and savory filling makes them irresistible hot from the oven or at room temperature.
