Kibinai - Traditional Karaite Meat Pies

Mix flour and butter until crumbly.

Add sour cream or Greek yogurt, eggs, and salt. Knead into a soft dough.

Chill the dough for 30 minutes.

Cut the meat into small cubes and finely chop the onion.

Season the filling with salt and black pepper.

Add a little water (about 50 ml) for juiciness if desired.

Roll out the dough and cut circles. The diameter of each circle should match the desired length of the pie.

Add the filling to the dough circles

Fold the dough over the filling to form a half-moon shape and gently press the edges together.

Starting from one end, create the braid by pinching a small section of dough from the top edge and folding it over toward the center, pressing it lightly. Move a little to the side and repeat, overlapping each pinch slightly over the previous one. Continue along the edge until you reach the other end. The result should be a neat, slightly raised braided seam that seals the pie and gives kibinai their traditional look.

Brush the pies with egg wash.

Bake at 200°C (400 °F) for 30 minutes until lightly golden.