Kibinai Recipe: Mastering the Art of Lithuanian Savory Pastries

Dish recipes: Kibinai
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Embark on a culinary journey to Lithuania with our Kibinai recipe. These delectable savory pastries are a beloved staple of Lithuanian cuisine, featuring a golden, flaky crust filled with a savory mixture of meat and spices a true delight for the senses.


For the dough:

4 cups all-purpose flour (lb: 1.8, kg: 0.8)

1 cup unsalted butter, chilled and cubed (lb: 0.5, kg: 0.2)

1 cup sour cream

1 egg

1 teaspoon salt

For the filling:

1 lb ground meat (beef, pork, or lamb)

1 onion, finely chopped

2 cloves garlic, minced

1 teaspoon paprika

Salt and pepper to taste

For brushing:

1 egg, beaten


In a large bowl, combine the flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the sour cream and beaten egg until a dough forms. Knead the dough until smooth, then wrap it in plastic wrap and refrigerate for 30 minutes. In a skillet, cook the ground meat, onion, and garlic until the meat is browned and the onion is softened. Stir in the paprika, salt, and pepper. Remove from heat and let cool. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out the dough on a floured surface to about 1/4 inch thickness. Cut out circles using a round cutter. Place a spoonful of the meat filling in the center of each circle of dough. Fold the dough over the filling to create a half-moon shape. Press the edges together to seal and crimp with a fork. Place the kibinai on the prepared baking sheet. Brush the tops with beaten egg. Bake for 25-30 minutes or until the kibinai are golden brown and crispy.


Serve the freshly baked kibinai warm as a snack or appetizer, accompanied by a dollop of sour cream or your favorite dipping sauce.

Kibinai are more than just pastries they are a symbol of Lithuanian culinary tradition, passed down through generations and cherished for their comforting flavors and flaky goodness.