Recipe: Tender dough patties are almost Kibinai step by step with pictures | Handy.Recipes

Tender dough patties are almost Kibinai

Cooked patties with a tender pastry that's almost kibble

Total Servings: 4

Nutritional Value

Dear cooks, today I have delicious cakes made of the most delicate pastry, which looks like puff pastry. Kibinai is a national dish of the Karaites. These pies are very popular in Lithuania. "Almost kibbinai", because the real ones are filled with finely chopped meat. But my version, I really hope you won't be disappointed either. I want to present this recipe for delicious patties to my friend, Olechka (Olga Pokusaeva) "You're" with His Majesty the Russian language. Do not pass by, it will be very delicious!

Author of the recipe

Ingredients for the most delicate pastry almost "kibinai":


  • Wheat flour / Flour - 450 g
  • Corn starch (can be replaced with potato starch) - 50 g
  • Butter - 150 g
  • Chicken egg - 2 pcs
  • Sour cream (20%) - 200 g
  • Salt - 1 teaspoon
  • Sugar - 0.5 teaspoon


  • Pork (with fat) - 500 g
  • Onions (2 pieces in medium size) - 200 g
  • White cabbage / Cabbage - 100 g
  • Salt (or to taste) - 1 teaspoon
  • Sugar - 1 pinch.
  • Majoran - 1 teaspoon
  • Black pepper (or to taste) - 0.5 teaspoon
  • Chili pepper (or to taste) - 0.5 teaspoon

How to cook patties of tender dough almost "kibinai" step by step with photos

And so, here we go. In a large bowl, add flour and starch and mix together. Grate butter on coarse grater, periodically sprinkling the grater with the available flour. Stir evenly. Beat the eggs with sour cream, sugar, salt and send to the rest of the ingredients. Knead the dough (it must be done quickly), form into a ball, cover with clingfilm and leave overnight in the refrigerator.

Now let's prepare the stuffing. If you want great results, store-bought is not the way to go. The meat is minced through a coarse mincer. It should be fatty, otherwise the filling will be dry. The best meat is pork neck, shoulder, lean brisket. Do not skimp on the meat, as making these pies is quite a labor-intensive job, and I would be very sad if the result is disappointing to you.

To the minced meat add grated cabbage, coarsely chopped onion, spices, salt and sugar. Stir and let stand for an hour to allow onion and cabbage to set a little. After that stir it once more. If necessary, to moisten the stuffing, you can add a little water.

Our stuffing has been infused. I would not advise you to make it into balls. We don't want it to settle in the pie as a hard cutlet and leave a void between the dough and the minced meat. It should be fluffy. For this, use a fork to loosen the semolina.

Remove the dough from the fridge and knead it. Divide into 12 pieces and roll into balls. My laziness prevailed over reason, so I divided by 8. Roll out each dough ball to a small cake (not too thin, about 0.5 cm).) Put minced meat on a flatbread and make a pigtail.

Now we just need to cut each patty on top with a sharp pair of scissors so that the steam will escape and the patty won't come apart at the seams. Grease them with an egg whipped with water (you don't have to grease them) and put them in the oven for 40 minutes. at 200 degrees. Since everyone's oven is different, I recommend that you watch the baking process, referring to the color of the tarts.

Here they are, hot and cold, crispy, juicy and insanely delicious!

Nutritional Value:

Whole Dish:
4856 Calories
147 g
290.1 g
423.8 g
Per Serving:
1,214 Calories
36.8 g
72.5 g
106 g
269.8 Calories
8.2 g
16.1 g
23.5 g

Meat, Salt, Black Pepper, Spicy, Flour, Sugar, Butter, Onions, Pork, Eggs, Sourcream, Cabbage, Chili Pepper, Marjoram, Cakes, Cornstarch, Dough

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