Kibinai
Baking and Desserts • Lithuanian
Description
This recipe was shared with us by Robert Johnson, the chef at a local American restaurant. "Kibinai are a type of pastry. The filling can be anything — lamb, pork, chicken with mushrooms. If someone is having a two-day wedding celebration, kibinai are a must for breakfast on the second day, served with broth. On one hand, you’re recovering with the broth, and on the other, you’re having the pastry for breakfast. They are mostly made with lamb. At our restaurant, we serve kibinai with rabbit and pheasant, but I suggest making the filling with chicken, which is also very delicious."
Ingredients
- Butter 15 oz
- Wheat Flour 0 lbs
- Sour Cream 10 oz
- Chicken Egg 7 pieces
- Salt 0 oz
- "Petelinka Thigh Fillet" 30 oz
- Onion 5 oz
- Ground Black Pepper 0 oz
Step-by-Step Guide
Step 1
Sift the flour and add salt (20 g). Chop or grate the butter (350 g) using a coarse grater, then mix it with the flour until it resembles crumbs. Add 6 eggs and sour cream, and knead the dough until smooth.
Step 2
Sauté the onion in 80 grams of butter.
Step 3
Pass the chicken through a meat grinder, then mix it with onion, salt (10 g), and pepper.
Step 4
Roll out 60 grams of dough, place the filling in the center of the circle, and seal the edges tightly.
Step 5
Preheat the oven to 355°F.
Step 6
Place the kibinai on a baking sheet. Beat 1 egg and brush it over the pastries. Bake for 35–40 minutes, until they are golden brown.
Step 7
Serve with chicken broth.
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