Entree: Lithuania – National Cuisine – Kibinai (Savory baked pastry pockets traditionally filled with minced meat and onions)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 30 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (6 g) salt
- 8 tbsp (113 g) cold unsalted butter, cubed
- 1 large egg (for dough)
- 1/2 cup (120 ml) cold water, plus more if needed
- 1 egg (for egg wash)
- 1 lb (454 g) ground lamb or mutton
- 1 tbsp (15 ml) unsalted butter (for filling)
- 1 large onion, finely chopped, about 1 cup (150 g)
- 1 1/2 tsp (8 g) kosher salt, adjust to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram or thyme
- 1 tbsp (15 ml) milk (for egg wash, optional)
- 2 tbsp (30 ml) sour cream or plain yogurt, for serving (optional)

Instructions

1. Make the dough: In a large bowl, whisk together flour and 1 tsp salt. Cut in cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in the egg and cold water a little at a time until a cohesive dough forms; do not overwork. Shape into a disk, wrap, and chill 30–60 minutes.
2. Prepare the filling: In a skillet over medium heat, melt 1 tbsp butter. Add chopped onion and cook until translucent, 6–8 minutes. Add ground lamb, breaking it up with a spoon, and cook until no longer pink, about 6–8 minutes. Season with 1 1/2 tsp salt, 1 tsp pepper, and marjoram. Remove from heat and let cool to lukewarm.
3. Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
4. Roll and portion dough: On a lightly floured surface, roll dough to about 1/8 inch (3 mm) thickness. Cut into 6 circles about 6–7 inches (15–18 cm) in diameter.
5. Fill and shape: Place ~1/3 to 1/2 cup (80–120 g) of filling on one half of each dough circle, leaving a border. Fold dough over filling and crimp edges to seal, forming a half-moon. Tuck or twist edges in the traditional kibinai style if desired.
6. Egg wash and bake: Beat the remaining egg with 1 tbsp (15 ml) milk. Brush each pastry lightly with egg wash. Place on prepared sheet and bake 22–30 minutes until golden brown and cooked through.
7. Rest and serve: Let kibinai rest 5 minutes before serving. Serve warm with sour cream or a simple salad.
8. Leftovers: Reheat in a 350°F (180°C) oven for 8–10 minutes to refresh the pastry.