Shu Chakapuli
This is an unusual variation of Chakapuli, presented in the form of a Shu pastry. The traditional Chakapuli meat filling is combined with a delicate Shu cream, creating a unique and delicious dish.
Ingredients
- water200 ml
- White wine100 ml
- Milk120 ml
Instructions
9 steps- 1
Cut the meat into medium-sized pieces, place in a pot, add finely chopped onion and pepper, then coarsely chopped herbs (cilantro, tarragon, parsley), grate garlic, add water and wine, then simmer for 30 minutes.
30 min
- 2
Prepare the Chakapuli cream: add tarragon, cilantro, parsley, green onions and pepper to 2 tablespoons of broth (from the already prepared Chakapuli juice) and blend. Cool, add powdered sugar and cream cheese. Stir well and refrigerate for 20 minutes.
20 min
- 3
Shu: Place milk, butter, salt, sugar in a saucepan and bring to a boil. Add the flour, stir well at once and simmer over medium heat for 10 minutes.
10 min
- 4
Then, transfer to a new bowl and whisk in the eggs with a mixer.
- 5
Give the Shu the desired shape, place the streusel on top.
- 6
Bake at 180 degrees Celsius for 15-20 minutes.
20 min
180°C
- 7
Streusel: Knead almonds, powdered sugar, flour, butter and vanilla together until a homogeneous mass is obtained.
- 8
Then, roll out thinly on parchment paper and freeze.
- 9
Assembly: Cut the Shu in half, spread the cream only on the arches and inside, place the meat on top and cover with the top of the Shu.
Nutrition
1 serving ≈ 263 g
Nutrition values are estimates. - means data is unavailable.
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