Kibinai -- Lithuanian Meat-filled Pastries

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat, while chicken is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is a budget-friendly alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with less fat.

smoked meat

🥗Healthier: grilled chicken

💰Cheaper: cooked ham

Grilled chicken is leaner, while ham is often more affordable.

Start by discussing the history of Kibinai and its traditional ingredients.

Add 500 grams of flour to a bowl.

Cut 250 grams of cold butter into pieces and mix with the flour until it resembles a sand-like consistency.

Refrigerate the flour and butter mixture briefly to keep it cold.

Open the sour cream and add 500 grams to a bowl.

Beat 2 eggs and mix them into the sour cream until smooth.

Combine the sour cream mixture with the flour and butter mixture and set aside in the refrigerator for half an hour.

Finely dice 1 medium onion.

In a bowl, combine 500 grams of minced pork, the diced onion, salt, and freshly ground black pepper to taste.

Mix the filling ingredients together thoroughly.

Prepare a floured working space and take a handful-sized ball of dough.

Roll out the dough into a thin piece.

Place a generous amount of filling in the center of the rolled-out dough.

Fold the dough over the filling and seal the edges tightly.

Oil a baking dish to prevent sticking.

Place the filled pastries in the baking dish.

Brush the tops of the pastries with an egg wash using the reserved egg.

Bake in a preheated oven at 200 degrees Celsius for about 20 minutes.

Remove the Kibinai from the oven and let them cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens