Mashed beans pithivier with Racha gammon

30-60 Min

Average

Heavy

500+ Kcal

I am Luka Todua, 22 years old from the city of Tbilisi, chef by profession. I have been working in this field since I was 14 years old and have worked both in Georgia and abroad. My last place of work was in Great Britain, where I worked as a sous chef in one of the most prestigious hotels. I love classic French cuisine and I try to use French cooking techniques in my dishes often.

ingredients

250 250 gr. beans

100 100 gr. jamonized Racha gammon

2 2 piece eggs

20 20 gr. onion

2 2 piece garlic

5 5 gr. pepper

70 70 gr. spinach leaves

5 5 gr. fresh savory

1 1 teaspoon dry coriander

1 1 teaspoon dry blue fenugreek

1 1 teaspoon green adjika

15 15 gr. jonjoli (bladdernuts)

1 1 рinch salt

1 1 рinch pepper

300 300 gr. puff paste

step 1

Method of preparation: saute chopped onion, garlic and green pepper in the Racha gammon fat. As soon as it softens, add spices, fresh savory, green adjika, boiled beans and bean broth. Mix with salt and pepper.

step 2

As soon as it starts to boil, take it off, put it in a blender and blend and then pass it through a strainer.

step 3

As soon as we get a smooth mass, put it in a pastry bag and keep it in the refrigerator until use.

step 4

Then parboil the spinach - put the leaves in boiling water for 25 seconds and then transfer them to ice water.

step 5

Wrap the bowl with the plastic from the inside, after which start assembling the layers. Mashed beans, beans, jonjoli, slices of Racha gammon, beans broth and finally spinach leaves.

step 6

Store this mass in the refrigerator.

step 7

Cut the puff paste into two medium-sized parts, take out round shapes and prick them with a fork.

step 8

Put a ball of bean mass on top and cover with the second part of the layer.

step 9

Fix the edges with a fork, decorate from the outside with the ornaments we want, apply beaten egg yolk and bake in a preheated oven at 180 degrees for 15-18 minutes.