Entree: Lithuania – Southern Culinary Region – Kibinai (Savory baked turnovers filled with seasoned ground lamb and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 55 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 4 tbsp (57 g) lard or vegetable shortening, cold
- 1 large egg for the dough
- 6 tbsp (90 ml) cold water, plus more if needed
- 1 large egg for egg wash
- 1 lb (454 g) ground lamb or mutton
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp (30 g) butter or oil for frying
- 1 tsp (5 g) salt (adjust to taste)
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) dried marjoram or thyme
- 2 tbsp (30 ml) beef or vegetable broth (optional, for a moister filling)
- 1 tbsp (15 g) sour cream or plain yogurt (optional, for richness)
- 2 tbsp (28 g) melted butter for brushing (optional)

Instructions

1. In a large bowl whisk together flour and salt. Cut in cold butter and lard with a pastry cutter or fingers until mixture resembles coarse crumbs.
2. Beat 1 egg with 6 tbsp (90 ml) cold water, add to flour mixture and mix until a pliable dough forms; add a little more water if needed. Shape into a disk, wrap, and chill at least 30 minutes.
3. Meanwhile, heat 2 tbsp (30 g) butter or oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 6–8 minutes. Add garlic and cook 1 minute.
4. Add 1 lb (454 g) ground lamb to the skillet and cook, breaking up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if necessary.
5. Stir in 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, 1/2 tsp (1 g) marjoram, 2 tbsp (30 ml) broth and 1 tbsp (15 g) sour cream if using. Simmer 2–3 minutes until mixture is cohesive but not soggy. Remove from heat and cool to room temperature.
6. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
7. On a lightly floured surface roll chilled dough to about 1/8-inch (3 mm) thickness. Cut into 6–8-inch (15–20 cm) circles (about 10–12 circles depending on size).
8. Place 2–3 tbsp (30–45 g) of filling in the center of each circle. Fold into a half-moon and pleat or crimp the edges to seal completely.
9. Transfer to prepared baking sheet. Beat the remaining egg and brush each pastry lightly for shine; optionally brush with 2 tbsp (28 g) melted butter for extra richness.
10. Bake 20–25 minutes until golden brown. Let rest 5 minutes before serving warm.