Lithuanian Kibinai - Lithuanian Meat Pies With Pork
There’s something deeply satisfying about biting into warm, golden brown Lithuanian meat pies, especially when the pastry is buttery and flaky and the filling is rich and juicy. These Lithuanian kibinai, small pork hand pies, are one of the most iconic savory pastries in Lithuania — simple in appearance, but full of history and flavor.
Equipment
- Rolling Pin
- Large Baking Sheet
- Parchment Paper
- 4.5-inch (12cm) Cutter or Bowl To Cut Around
Ingredients
For The Dough:
- 480 g (4 cups) all-purpose flour
- ¾ teaspoon salt
- 200 g (14 tablespoon / 1¾ sticks) unsalted butter fridge cold
- 2 eggs large
- 120 g (½ cup) sour cream full-fat
For The Pork Filling
- 450 g (1 lb) pork butt pork shoulder (Boston Butt) or pork collar, very finely chopped
- 10 g (⅓ cup loosely packed) fresh parsley finely chopped
- 1 yellow onion finely chopped
- 2 tablespoon sour cream full-fat
- ¾ teaspoon salt
- 1 teaspoon black pepper
- 1 egg or 2 egg yolks, for egg wash
Instructions
Prepare the dough
- In a large bowl, mix the flour and salt.
- Add the cold butter, cut into small pieces. With your fingertips, rub it into the flour until the mixture resembles breadcrumbs or wet sand. You may also grate the cold butter into the flour first, or even pulse the flour and butter in a food processor.
- Add the eggs and sour cream.
- Mix and knead just enough to turn the mixture into a soft, smooth dough.
- Wrap the dough in plastic wrap and refrigerate for an hour.
Prepare the filling
- Place the finely diced pork, onion, parsley, sour cream, salt and black pepper in a large mixing bowl and mix well to combine.
Shape the kibinai
- Roll the chilled dough out to about 3–4 mm thickness. Using a bowl or a large (4.5-inch -12cm) cutter, cut out circles.
- Place a spoonful of filling in the centre of each circle.
- Fold the dough over the filling and seal the edges.
- Crimp and twist the edges with your fingers to form a decorative braided edge (see video below for visual guidance).
Bake
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Place the shaped kibinai on the tray, leaving a few centimetres between each so that they brown and crisp rather than stew in their own steam.
- Brush with beaten egg or egg yolk.
- Bake in the preheated oven for about 30-35 minutes, until golden brown on top and the filling is fully cooked.
- Serve warm, traditionally with a cup or bowl of broth on the side.