Kibinai
Kibinai are Lithuanian Karaim crescent pastries with a juicy meat-and-onion filling sealed inside a golden crust. The pastry should be sturdy enough to hold the filling yet tender at the crimped edges, making each hand pie satisfying warm or room temperature.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Rub butter into flour with salt, then mix in sour cream and egg to form a pastry dough; chill it briefly.
Combine meat, onions, pepper, salt, and broth into a moist filling.
Roll dough into rounds, add filling, fold into crescents, and crimp the edges tightly.
Brush with egg wash and bake until the pastry is golden and the filling is cooked through.
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