RECIPE · KITCHEN
Kibinai
Traditional Lithuanian pastries with crisp dough and a juicy meat-and-onion filling.
10
Ingredients
- Wheat flour500 g
- Butter200 g
- Sour cream180 g
- Eggs2 pcs
- Pork or chicken500 g
- Onions250 g
- Water50 ml
Approximate ingredient cost: —
Prices are approximate and intended only as a rough estimate.
Method
- Grate or dice cold butter and rub it into the flour until crumbly.
- Add sour cream and one egg, then quickly knead into a soft dough. Wrap and chill for 30 minutes.
- Finely chop the meat with a knife or grind it coarsely. Mix with finely chopped onions, salt, pepper and water to keep the filling juicy.
- Divide the dough into 10 pieces and roll each into a circle. Place filling in the centre.
- Fold into a half-moon, seal firmly and form the characteristic twisted edge.
- Place on a lined baking tray and brush with beaten egg.
- Bake at 190 °C for about 25–30 minutes until golden brown.
- Serve warm; kibinai also pair well with broth.
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