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Georgian Cheese Pastries

Small savoury cheese pastry cups filled with an egg and herb cheese mixture, baked in muffin tins and served warm.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Cheddar cheese and parmesan cheese match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 592 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Georgian Cheese Pastries

Oven425 F
Time12-15 minutes

Ingredients

Directions

Make the dough

  1. Place flour, salt, cream of tartar and butter in food processor and whirl until the texture of coarse meal.

  2. Add water and whirl just until combined and the mixture begins to mass together.

  3. Place on plastic wrap, flatten to a disk, wrap airtight and refrigerate at least 1 hour or up to 30 days.

Shape and fill

  1. Roll dough on a floured surface to 1/8" thickness.

  2. Cut out 24 circles with a 3" round cookie cutter, rerolling scraps, or trace around a 3" water glass.

  3. Pleat edges of circles and fit them in the bottom of muffin tins.

  4. Beat egg in a bowl, then add Muenster, Cheddar, Parmesan, parsley, chives and mint.

  5. Spoon 2 teaspoons filling into each pastry shell and spread level.

Bake and serve

  1. Bake in a preheated hot oven (425 F) for 12-15 minutes or until the filling is golden brown and the pastry begins to color.

  2. Remove from tins and cook on a rack.

  3. Serve warm.

Nutrition, whole recipe (rough)

1024Calories
44 gProtein
49 gFat
98 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Cheese1 oz (28g) cheddar113
Cheddar Cheese1 oz (28g)113
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Parsley1 tbsp chopped fresh (3.8g)1
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Waternot in our table0
Peppermintnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cheddar cheese + parmesan cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together592 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Cheese + cheddar cheesetop 1% of all pairs
    Smell alikestrong
    Cooked together984 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Cheese + parmesan cheesetop 3% of all pairs
    Smell alikestrong
    Cooked together1,041 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Butter + cheddar cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Gluten from the flour forms the pastry's structure once water is added.
Butter
Cold butter pieces melt in the oven, leaving flaky layers in the pastry.
Egg
Beaten egg binds the filling and helps it set as it bakes.
Muenster cheese
Melts smoothly and gives the filling a mild, creamy body.
Cheddar cheese
Melts and browns, adding sharp flavor and a golden surface.
Parmesan cheese
Browns readily and adds a salty, savory note to the filling.

The step that matters

Keep the butter cold and mix the dough only until it comes together. Cold butter pieces create steam pockets that separate the layers of flaky pastry. Overworking the dough develops too much gluten, which makes the pastry tough.

Swap the parsley

How well each one fits the dish's main ingredients (flour, cream, butter, egg, cheese, cheddar cheese, parmesan cheese):

  1. Nutmegfits better
  2. Capersfits about as well
  3. Jalapenofits about as well
  4. Parsleythe original

Fit is the average pairing score against flour, cream, butter, egg, cheese, cheddar cheese, parmesan cheese. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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