Kibinai (Lithuanian Meat Pastries)

Ingredients

• •3 cups all-purpose flour
• •10 tbsp unsalted butter, cold and cubed
• •3/4 cup sour cream
• •1 egg
• •1 lb ground lamb
• •1 medium yellow onion, finely diced
• •1 tsp salt
• •1 tsp black pepper
• •1, for brushing egg yolk

Directions

1. 1Rub cold butter into the flour until the mixture resembles coarse crumbs.
2. 2Mix in sour cream and the egg to form a soft dough, then chill it for 10 minutes.
3. 3Combine ground lamb, onion, salt, and black pepper until evenly mixed.
4. 4Divide the dough into eight pieces, roll each into a circle, and add a mound of lamb filling.
5. 5Fold each pastry into a half-moon, crimp the edge firmly, and brush with egg yolk.
6. 6Bake at 400°F (200°C) for 30–35 minutes until deeply golden and the lamb is cooked through.

💡 Leave the lamb filling uncooked before baking; its juices steam inside the sealed pastry and keep the centre moist.

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