Kibinai

Prepare Dough

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.

Slowly knead in enough of the flour to form an elastic but not dry dough.

Form into a bowl, place in a covered container, and cool to firm.

Prepare Filling

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

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.

Bake until golden brown.