Gurian Christmas Pie (გურული ღვეზელი)

Cook and chill the eggs. Place the ten eggs in a saucepan, cover with water and bring to a boil. Lower to a steady simmer and cook until the yolks are firm, about 10–12 minutes. Cool promptly in cold water, peel, then refrigerate until needed. Cut each egg lengthwise in half before filling.

Mix a soft dough. Warm the milk and water until lukewarm, not hot. Stir in yeast and sugar and leave briefly until dispersed. Put half the flour in a large bowl, make a well and add the yeast liquid and oil. Mix and knead into a soft dough. Cover and leave in a warm place for about 2 hours, until expanded and airy.

Finish and portion the dough. Add the remaining flour and salt, then knead with lightly oiled hands until soft and smooth. Divide into 5 equal pieces. Cover and rest for 15–20 minutes. Crumble the cheese and beat the egg yolk with matsoni for the glaze.

Fill and shape. On a lightly floured surface, flatten each dough piece into a round about 4–5 mm thick. Place 200 g cheese over one half, leaving a clean border. Arrange four egg halves (two eggs) lengthwise over the cheese. Fold the other half of dough over the filling, press out large air pockets and pinch the edge firmly closed. Gently curve each pie into a crescent and set it on a lightly floured or lined baking sheet, seam side down.

Glaze and bake. Heat the oven fully to 230–240 °C / 445–465 °F. Brush the pies with the yolk–matsoni mixture. Bake for about 20–25 minutes until deeply golden and cooked through. Check the centre of a pie with a food thermometer; the egg-containing filling should reach at least 71 °C / 160 °F. Let stand for 10 minutes, then cut each large crescent in half to serve.