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Quick and delicious pastries stuffed with meat and onions. House smells so amazing! The dough is very flaky, soft, easy to work with. Stuffing is juicy and aromatic. The dough is made in under 5 min., rest for 30 min, 15 min to shape them and 25-30 min to cook. How easy is that?!
Originally it is a Crimean Karaites (a tiny ethnicity in Lithuania and in a few other countries in the world) national dish. It’s usually filled with mutton and onions, but over the many year it was adopted to Lithuanian taste buds and now mostly it’s made with pork and chicken.
Kibinai recipe #2Course: Main, SnackCuisine: Karaite, LithuanianDifficulty: Easy
- For the dough
4 cups or 500 g. of all purpose flour
1 tsp. of salt
9 oz. or 255 g. of unsalted butter, cold, cubed
2 eggs, lightly beaten
8 oz. or 200 g. of sour cream
- For the stuffing
2 lbs. or 900 g. of course ground pork, at least 30% of fat (if you will choose leaner meat, it might be dry). I use my own ground meat.
1 large onion, finely chopped
1 tsp. of sea salt
1 tsp. of black pepper
- For brushing
1 egg + 1 tbsp. of water, slightly beaten
Let’s make it
- Mix eggs and sour cream in a bowl.
- Place flour, salt and butter in a food processor. Pulse for a few times to get butter into pea size crimbles.
- Add egg mixture and pulse for a few more time until dough starts to come together.
- Dump the mixture on the slightly floured counted and press it together to a ball. Cover with a plastic wrap and place it in the refrigerator for 30 min.
- In a meantime mix meat, onion, salt and pepper together.
- Divide dough into 18-20 equal pieces. I always use a kitchen scale. Mine was 55 g each, I got 19 of it.
- Roll each piece into 2-3 mm. thickness ball.
- Place generous amount of meat in a middle, close ends braiding them and place kibinai on a cooking sheet lined with parchment paper.
- Brush each top of kibinai with an egg mixture.
- Cook in a preheated to 395 F oven for 25-30 min, or until it’s golden brown.
- Best if it’s served with homemade chicken broth, but also really good just by it’s own.
- It’s great for parties as a finger food, but then make them much smaller.
- Convenient for traveling or as a lunch for kids.
- By original recipes, no any spices are used, the onion, pork and black pepper do the job, but feel free to add any spices you like, like maybe a whole caraway seeds, chopped parsley, cumin or switch to chicken or lamb meat