The traditional red bean-stuffed savoury pie is one of the most common and tasty Georgian dishes made of either flaky or doughy pastry and is a healthier vegetarian comfort pie.

Recipe Card 

Yield - 4 individual pies 



For the Dough


All purpose flour

500 gm


1 tsp

2 tbsp


1.5 tbsp

400 ml


30 ml

For the Filling


Cooked kidney beans

1.5 kg

Fresh coriander

50 g

100 g

Ground dry coriander


2 tsp


30 ml
Garlic cloves



Method of Preparation: 

For the dough

  • Sift the flour into a big mixing bowl together with salt.
  • Add water, yeast, and sugar, knead the dough until it reaches an elastic consistency.
  • Wrap oil into the dough and let it rest at room temperature for 45-60 minutes (until the dough is doubled in size).

For the Filling 

  • Boil the kidney beans, strain existing water, and mash them.
  • Chop the onions and saute them in oil until golden color.
  • Add chopped fresh and dry coriander, salt, and chopped garlic.
  • Add kidney beans into the mixture.
  • Take it off the heat and let it cool down.
  • Divide it into 4 equal-sized (400 g each) part.

For the Pie 

  • Dust the table with flour, transfer the dough from the bowl and divide it into 4 pieces. Each should be 200 g.
  • After scaling, roll them into the balls. Roll up each ball using palms and place the filling in middle.
  • Bring the dough from the edges to the center so that filling is completely covered and make them into pie balls.
  • Cover these pie balls with cling film and leave them on the counter for another 30 minutes to rest.
  • Carefully press the dough by hand and spread it to get medium (20-25 cm) circle.
  • Make a hole in the middle so that the air can go out during baking.
  • Bake it in a preheated oven (220 degrees) for 10-12 minutes.
  • After baking, brush the surface of the pie with butter (or oil) while the pie is still hot.
  • Wait for 10 minutes and slice the pie into 4-6 triangle pieces and serve.



Chef Maia Tsakanova 

Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group, and Pro Bake, she has done it all to learn and improve her skills & knowledge.

Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.

Being trained by several renowned French pastry chefs in French patisserie along with her fourteen years of experience working in different sectors of the industry has helped her gain immense knowledge in the world of sugar and butter which she is now sharing with the students at ICCA Dubai as a Pastry Chef Instructor.