Kibinai (Lithuanian Meat Pastries)
Discover the delicious taste of Lithuanian cuisine with Kibinai, traditional pastries filled with seasoned meat and onions, baked to golden perfection. Perfect as a snack, appetizer, or a main course, these hand-held delights are loved for their flaky crust and savory filling.
Ingredients
- 500 g all-purpose flour
- 250 g unsalted butter, cold and cubed
- 1 teaspoon salt
- 1 egg
- 100 ml cold water
- 400 g ground lamb or beef
- 2 onions, finely chopped
- Salt and pepper to taste
- 1 teaspoon ground allspice (optional)
- 1 egg, beaten (for brushing)
Instructions
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Prepare the Dough
In a large bowl, combine flour and salt. Add cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Beat the egg with cold water and gradually add it to the flour mixture. Mix until a smooth dough forms. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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Prepare the Filling
In a bowl, combine ground meat, chopped onions, salt, pepper, and allspice (if using). Mix well until evenly combined.
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Assemble the Kibinai
Preheat oven to 200°C (390°F). Roll out the dough on a floured surface to about 3 mm thickness. Cut out circles approximately 12 cm (5 inches) in diameter. Place a spoonful of the meat filling in the center of each circle. Fold the dough over the filling to form a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for extra security.
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Bake
Place the kibinai on a baking sheet lined with parchment paper. Brush each pastry with the beaten egg for a golden finish. Bake in the preheated oven for 20–25 minutes, or until golden brown.
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Serve
Serve kibinai warm as a snack, appetizer, or with a side salad for a full meal. They’re perfect for gatherings or enjoying with a cup of tea.
Serving
Experience the flaky, savory delight of Kibinai, a cherished Lithuanian treat that brings warmth and comfort to every bite.
