Cooks this dish for paying guests · Verified chef · Answers buyers directly
3 h 35 min total75 min hands-onServes 6Hard
47 more verified cooks and this recipe costs $2.99
RISING → POPULARIt stands or falls on hand-chopped meat: mince it and the filling steams into paste instead of staying in separate juicy grains.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Pork shoulder000 g
Beef chuck000 g
Plain flour000 g
Matsoni000 g
Fresh yeast000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Choosing pork shoulder: fat cover, grain, and what 30 percent looks like
Two-knife chopping: rhythm, board height, keeping the fat cold
Stone, steel or ketsi: heat transfer into a bottom crust
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 22 of the 28 carry a photo of what it should look like at that moment, and 6 carry a short clip for the parts a still cannot show.
Hardest step: sealing the pie without tearing — step 17 of 28.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Beka Chartolani watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Minced meat turns the filling into paste
Lean pork leaves the crumb dry and the pie flat
A weak seam empties the pie onto the oven floor
The filling carries a measured amount of cold liquid that leaves no trace in the finished pie, and where it ends up is the whole point.
Written by Beka Chartolani. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
3 people cooked it, 90% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 47 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
