Lithuanian Meat Pastries - Kibinai
Learn how to make Lithuanian kibinai with a tender, flaky crust and juicy meat filling. A delicious traditional pastry perfect for any occasion.
Updated : 13 October, 2026
Easy
About 45 min.
Ingredients
Dough
490 grams
Flour
0.5 teaspoon
Salt
200 grams
Butter
2
Eggs
125 grams
Sour cream
Filling
400 grams
Pork neck
1
Onion
1 teaspoon
Salt
to taste
Ground black pepper
To brush
1
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the ingredients needed for the recipe. The butter should be cold, so take it out of the refrigerator only just before you start cooking. Pork neck is recommended because it contains layers of fat that help prevent the filling from drying out during baking.
Step 2
Add the flour and salt to a bowl and mix well. Then add the cold butter, cut into small cubes, and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs and no large pieces of butter remain.
Step 3
Add the sour cream and both eggs to the crumb mixture. Knead until a soft dough forms.
Step 4
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.
Step 5
Cut the pork neck into very small pieces and place them in a bowl.
Step 6
Finely chop the onion and add it to the meat. Season with salt and black pepper, then mix everything thoroughly.
Step 7
Roll out the chilled dough thinly and cut out circles of your desired size.
Step 8
Place about one tablespoon of the prepared meat filling in the center of each dough circle.
Step 9
Fold the dough in half, enclosing the meat filling, and crimp the edges to create a decorative braided pattern. Arrange the astries on a baking sheet lined with parchment paper.
Step 10
Brush the prepared kibinai with a lightly beaten egg. Place them in an oven preheated to 180°C (350°F) and bake for approximately 30 minutes, or until beautifully golden brown.
Step 11
Serve warm, although they are just as delicious once cooled.
Author note
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