Kibinai

Ingredients

• 450 g plain flour
• 200 g cold butter
• 150 g soured cream
• 1 egg yolk
• 1 tsp fine salt
• 1 tsp caster sugar
• 1 tbsp cold water
• 500 g lamb shoulder
• 2 onions
• 1 tsp salt for the filling
• 1 tsp coarsely ground black pepper
• 0.5 tsp dried marjoram
• 3 tbsp cold water for the filling
• 30 g butter for the filling
• 1 egg for glazing

Before you cook

• Chop the lamb shoulder by hand into 5 mm dice.
• Peel and chop the onions as finely as the meat.
• Cut the pastry butter into small cubes and return it to the fridge.
• Cut the filling butter into ten small cubes.
• Line two baking trays with baking paper.

Steps

1. Rub the chilled butter cubes into the flour, salt and sugar until the mixture looks like rough breadcrumbs.
2. Stir in the soured cream and the egg yolk.
3. Bring the dough together with your hands in as few movements as possible.
4. Add the tablespoon of cold water only if the dough will not hold.
5. Wrap the dough and chill it for forty minutes.
6. Mix the chopped lamb with the chopped onion in a bowl.
7. Season the filling with the salt, black pepper and marjoram.
8. Stir in the three tablespoons of cold water so the filling stays juicy in the oven.
9. Heat the oven to 200°C.
10. Divide the chilled dough into ten pieces.
11. Roll each piece into a circle about 14 cm across.
12. Spoon a heaped tablespoon of filling onto one half of each circle.
13. Set a cube of butter on top of the filling.
14. Fold the dough over into a half moon.
15. Press the edge shut and crimp it into a rope by folding it over on itself.
16. Lay the pastries on the lined trays.
17. Brush each one with the beaten glazing egg.
18. Bake for fifteen minutes at 200°C.
19. Lower the oven to 180°C and bake for twenty minutes more until deep gold.
20. Rest the pastries for ten minutes so the juices settle.
21. Serve warm with a cup of clear beef broth.