Entree: Lithuania – Northern Culinary Region – Kibinai (Baked savory pastry turnover filled with seasoned mutton and onions)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 30 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (5 g) salt, plus extra for filling
- 3/4 cup (170 g) cold unsalted butter, cubed
- 1/4 cup (60 g) cold lard or vegetable shortening, cubed
- 1/2 cup (120 ml) cold water, plus more if needed
- 1 egg (for egg wash)
- 1 lb (450 g) minced mutton or lamb
- 1 large onion, finely chopped, about 8 oz (225 g)
- 2 tbsp (30 g) unsalted butter (for sautéing)
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (2 g) caraway seeds, lightly crushed
- 1/4 tsp (1 g) ground nutmeg
- 1 tsp (5 g) smoked or regular paprika (optional)
- 2 tbsp (30 ml) dry white wine or water (to moisten filling if needed)
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Make the dough: In a large bowl, whisk together flour and 1 tsp salt. Cut in cold butter and lard with a pastry cutter or fingertips until mixture resembles coarse crumbs. Add cold water a little at a time and mix until a firm dough forms. Shape into a disk, wrap, and chill 30 minutes.
2. Prepare the filling: Melt 2 tbsp butter in a skillet over medium heat. Add chopped onion and cook until soft and translucent, about 6–8 minutes. Add minced mutton or lamb and cook, breaking up meat, until browned and cooked through, about 8–10 minutes.
3. Season the filling: Stir in black pepper, crushed caraway seeds, nutmeg, paprika (if using), and 2 tbsp white wine or water. Cook until liquid reduces and mixture is fairly dry. Stir in chopped parsley, taste and adjust salt and seasoning, then remove from heat and let cool.
4. Assemble kibinai: Preheat oven to 400°F (200°C). On a lightly floured surface, roll chilled dough to about 1/8-inch (3 mm) thickness. Cut into circles about 6–7 inches (15–18 cm) across. Place about 2–3 tbsp (30–45 g) of filling in the center of each circle.
5. Seal and bake: Brush edges of dough with a little beaten egg, fold over to form a half-moon, and crimp edges with a fork to seal. Place on a parchment-lined baking sheet. Brush each pie with beaten egg for a glossy finish.
6. Bake until golden: Bake 20–30 minutes, or until the pastry is deep golden brown and cooked through. Cool slightly before serving; kibinai are traditionally served warm and eaten by hand.