Kibinai - Lithuanian Pasties
Ingredients
Pastry ...
500g plain flour
200g salted butter
200ml soured cream
3 eggs
1 tsp sugar
1 tsp salt
Filling ...
700-750g pork shoulder chopped in a food processor or use minced
2 white onions, finely chopped
1.5 tsp of salt
3 tsp ground black pepper
1 - 1.5 tsp dried marjoram (optional)
50g salted butter
And ...
1 egg for eggwash
Method
The filling ...
Mix all ingredients well.
Cover the bowl with a cling film and marinade in the fridge for a couple of hours
The dough ...
Cut butter and flour with pulse in a food processor or by hand.
Beat eggs salt and sugar with a fork.
Add sour cream and mix into a smooth mixture.
Change to dough mixer and add flour.
Mix to combine.
Need for 2-3 minutes by hand, add a little flour if feels too wet.
Split into two sausages, wrap in cling film and chill in a fridge for at least 2 hours.
Assembly...
Split the filling and the dough into 15 portions, use scales to weigh then divide.
Make pasties.
Egg wash.
Bake for 30 mins @ 200C fan assisted or until golden brown.
Re-Heating
To re-heat a cold pastie, 150C for 17 mins.
