Kibinai
20 pc.
A Karaite Lithuanian meat pie, traditionally made with ground mutton, but beef, chicken, or even pork is also common in modern adaptations. It should be noted that original kybyn would not include pork, as the Karaites where adherent to Kharaite Judaism which forbids eating pork.
Ingredients
Instructions
Instructions
Prepare Dough
5 minutes1.
Whisk together 2 of the eggs plus one egg white, 1/2 tsp of the salt, 3 Tbsp. of the sour cream, and the butter.
2.
Slowly knead in enough of the flour to form an elastic but not dry dough.
3.
Form into a bowl, place in a covered container, and cool to firm.
Prepare Filling
4.Mix together the meat, remaining sour cream, marjoram, remaining 1/2 tsp. salt, black pepper, and onions.
In a separate container, beat together the remaining egg yolk and 1 Tbsp. water to form a wash.
Form
6.Roll the dough out on a lightly floured surface to a thickness just under half a centimeter. Use a die to cut circled from the dough, the move aside and cover to prevent drying out. Re-roll the remaining scrap dough and repeat until all dough is used. {Editor's note: How big should the die be?}
Place 1 Tbsp. of the filling in the center of each disk of pastry, shaping the filling to more of a crescent than a ball. Firmly press together the sides of the pastry to seal, and then transfer to a greased baking sheet. The pressed pastry seems are typically shaped into a wavy line. Repeat process with remaining filling and pastry.
Preheat oven to 200C. Lightly brush the top of the pastries with the egg wash.
9.
Bake until golden brown.