Kibinai
Description
The pastry is prepared simply and quickly. Making kibinai is very easy; a step‑by‑step guide with photos and description is provided to help you. The result is wonderfully good, the family will be satisfied. The meat should have a little fat; if it is lean, you can add a bit of pork fat or butter to the filling. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Sift the flour into a mixing bowl, add salt and sugar, and mix.
- 3
Step 3
Add the cold butter cut into pieces and rub it into crumbs with the flour.
- 4
Step 4
Add the eggs, sour cream, and replace the dough.
- 5
Step 5
Do not knead the dough for a long time, so the butter doesn't melt and the gluten doesn't develop. The pastries should be crumbly. Transfer the dough to a bag and refrigerate for 30 minutes.
- 6
Step 6
Dice the onion and meat into small pieces—actually dice them, don’t grind them in a meat grinder; the flavor of the pies depends on this. Salt, pepper, add a couple of tablespoons of ice water, mix well, as if beating the meat.
- 7
Step 7
Divide the ready dough into equal pieces, roll them out; I got 12 pieces weighing about 70 grams each. The pies should be fairly large.
- 8
Step 8
Dust the table with flour, roll out the dough into a flatbread, and lay the meat filling on one edge of the flatbread.
- 9
Step 9
Pinch the pastry and seal it well so that the broth doesn’t leak out during baking.
- 10
Step 10
Decorate the pinched edge with a characteristic “braid”; the pastry should be shaped like a crescent.
- 11
Step 11
Place the pastries on a baking sheet, brush them with a “boltushka” made from egg yolk and milk. Bake at 200 °C for 40 minutes.
- 12
Step 12
Serve kibinai hot, although they are equally good cold, with a soft, crumbly dough and a tasty, juicy meat filling—you have to try it!