Kibinai

Ingredients

• 4 cups all-purpose flour
• 1 cup water
• 2 eggs
• 1/2 cup butter, melted
• 500g ground lamb or mutton
• 1 onion, finely chopped
• 2 tbsp water or stock (for filling moisture)
• Salt and pepper to taste
• 1 egg (for glaze)

Instructions

1. 1Combine flour, water, one egg, and melted butter into a smooth, firm dough; knead well and let rest for 30 minutes covered.
2. 2Mix the ground lamb with finely chopped onion, a splash of water or stock, salt, and pepper to make a moist, well-seasoned filling.
3. 3Divide the rested dough into portions and roll each out thinly into an oval or round shape.
4. 4Place a generous spoonful of the raw meat filling onto one half of each dough round.
5. 5Fold the dough over the filling and crimp the edges tightly to seal, forming a half-moon shaped pastry, similar to a large empanada.
6. 6Arrange the filled pastries on a baking tray and brush the tops with beaten egg.
7. 7Bake in a preheated oven at 200°C (400°F) for 25-30 minutes until deeply golden brown and the filling is fully cooked.
8. 8Serve hot, traditionally eaten by hand, with the savory juices inside.

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