Kibinai
6 servings
50 minutes
Robertas Lukjanskis, chef of the Vilins restaurant (St. Petersburg), shared the recipe with us. "Kibinai are pies. The filling can be anything - lamb, pork, chicken with mushrooms. If someone is still having a two-day wedding, then on the second day they always serve kibinai with broth for breakfast. On the one hand, you cure your hangover with broth, and on the other, you have a pie for breakfast. They are mainly made with lamb. Vilnis has kibinai with rabbit and pheasant, and I suggest making the filling with chicken, it is also very tasty.
1
Sift the flour, add salt (20 g). Chop or grate the butter (350 g), mix it with the flour to make crumbs. Add 6 eggs and sour cream, knead the dough until smooth.
- Wheat flour: 1 kg
- Salt: 30 g
- Butter: 430 g
- Chicken egg: 7 pieces
- Sour cream: 250 g
2
Fry the onion in butter (80 g).
- Onion: 200 g
- Butter: 430 g
3
Pass the chicken through a meat grinder, mix with onion, salt (10 g), and pepper.
- Boneless chicken thigh fillet: 800 g
- Onion: 200 g
- Salt: 30 g
- Ground black pepper: 10 g
4
Roll out 60 grams of dough, place the filling in the center of the circle, and seal the edges carefully.
- Wheat flour: 1 kg
5
Preheat the oven to 180 degrees.
6
Place the kibinai on a baking sheet. Beat 1 egg and brush the pastries on top. Bake for 35–40 minutes until golden brown.
- Chicken egg: 7 pieces
7
Serve with chicken broth.
