TARRAGON AND EGG FLAKY PASTRY
Georgians are very fond of the herb tarragon, which they call tarkhuna (Georgian: ტარხუნა), and find many ways to eat it, including adding it to meat stews, grilled trout and herb salads. There is even an emerald green tarragon-flavored soda drink! In this recipe we will show you how to make a popular Georgian tarragon and egg flaky pastry.
Ingredients (for 10-12 servings): Dough – refer to our recipe for flaky pastry. Filling – 200 grams of fresh tarragon, 100 grams of fresh green coriander, 150 grams of green onion, 5 eggs, 1 tsp of black pepper, 3 tbs of vegetable oil, 50 grams of butter, and salt.
Preparation (dough): refer to our recipe for flaky pastry.
Preparation (filling): Strip the leaves from the tarragon and discard the stalks. Chop the tarragon leaves, green coriander and green onion.
Add the tarragon leaves, green coriander and green onion to a pan, together with 50 grams of butter and 3 tbs of vegetable oil. Fry on a medium heat for 5-6 minutes, stirring occasionally.
Add the fried tarragon, coriander and green onions to a mixing bowl. Boil and chop the eggs. Add the chopped eggs to the bowl, together with 1 tsp of black pepper and salt. Mix thoroughly with a wooden spoon.
Dust a work surface with flour and divide the flaky pastry dough into pieces.
Carefully roll out each piece of dough.
Add the filling to the centre of each piece of dough.
Fold the dough over the filling to make a triangular shape and seal the edges.
Whisk 2 egg yolks and 5 grams butter and brush the mixture over the dough.
Place in the oven and bake on a low heat for about 20-25 minutes (until the pastry turns flaky and golden brown).
Serving: Serve hot.
Enjoy your Tarragon and Egg Flaky Pastry!