Kibinai (Lithuanian Lamb and Onion Hand Pies)
In short: Crescent-shaped hand pies of tender butter pastry filled with diced lamb, onion and black pepper, baked until golden and juicy. It takes about 1 h 25 min in total and makes 5 servings.
- Prep
- 50 min
- Cook
- 35 min
- Resting
- 45 min
- Total
- 1 h 25 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 790 kcal
Kibinai are crescent-shaped baked pies that are famously associated with Trakai, the island-castle town near Vilnius, though Lithuanians eat them across the country. The pastry is rich and tender, made with butter and sour cream, and the filling is hand-chopped lamb or beef with onion and plenty of pepper. They are eaten warm as a snack or a light lunch, often with a cup of clear broth. Cutting the meat by hand keeps the filling juicy.
Instructions
- Rub the cold butter into the flour and salt until the mixture looks like coarse crumbs. Stir in the sour cream, egg and 2 tablespoons of cold water, adding more water if needed, to make a smooth dough. Wrap and chill for 45 minutes.
- Mix the chopped lamb with the onions, diced butter, salt, pepper and marjoram.
- Heat the oven to 200°C (400°F) and line two baking sheets with parchment.
- Roll the dough out to 3 mm (1/8 in) thick and cut ten 14 cm (5 1/2 in) circles, rerolling the scraps.
- Put about 3 tablespoons of filling on one half of each circle. Fold the dough over, press the edges and crimp them with a fork or pleat them. Cut a small steam hole in the top.
- Brush the pies with the egg yolk mixture and bake for 30 to 35 minutes, until deep golden and the meat is cooked through to at least 71°C (160°F).
- Cool for 5 minutes and serve warm.
Tips
- Chop the meat by hand into small cubes. Ground meat gives a denser, drier filling.
- If the lamb is very lean, add a tablespoon of cold water to the filling. It turns into a little gravy inside the pie.
Questions and answers
Can I make kibinai ahead of time?
Yes. Shape and refrigerate them unbaked for up to a day, or freeze them for 2 months and bake from frozen, adding 10 minutes.
Can I use beef or chicken instead of lamb?
Yes. Beef chuck is common, and chicken thigh works too. Chop it small and keep the diced butter in the filling for juiciness. Bake chicken pies until the filling reaches 74°C (165°F).
What do you serve with kibinai?
Traditionally a bowl of clear chicken or beef broth, but a simple salad or pickles also go well.
How long does it take to make Kibinai (Lithuanian Lamb and Onion Hand Pies)?
About 1 h 25 min in total: 50 min of preparation and 35 min of cooking.
How many calories are in Kibinai (Lithuanian Lamb and Onion Hand Pies)?
About 790 kcal per serving, with 27 g of protein, 63 g of carbohydrates and 47 g of fat. These values are estimates.
Nutrition per serving
| Calories | 790 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 63 g |
| Fat | 47 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 1020 mg |
Estimated values, calculated from the ingredients.
