Karaite pies

Before cooking, preheat the oven to a temperature of 200 degrees.

Sift wheat flour into a wide bowl, rub margarine there and chop the fat crumbs. We introduce eggs and sour cream, add salt and knead a soft, elastic dough that freely lags behind the hands. Having rolled a ball out of the finished dough and wrapped it in plastic wrap, we leave it in the refrigerator for half an hour to ripen.

And while there is time, let's do the stuffing. Selected type of pulp (lamb or pork) thoroughly rinse and dry. We clean from hard veins and films, and cut into small cubes with an ordinary knife. It is important not to use a meat grinder, but to perform all operations manually - this approach will ensure juiciness and amazing taste of minced meat.

Add onion to the meat, chopped into small crumbs, salt and pepper to taste and knead the mass well until smooth. Be sure to add cold water and melted margarine to the minced meat (we can replace it with butter) - this is another secret of success. After all, it is thanks to such a simple trick that a delicious broth will form inside the pies after baking.

We cut the finished dough into portions, forming small balls. We roll out each part into a layer with a diameter of about a palm and place the filling in the center. We pinch the edges according to the principle of modeling dumplings, forming a neat curly contour.

We spread the finished kibins on a dry baking sheet, lubricate the surface with egg yolk to make the finished products golden and bake in a preheated oven for 40 minutes.

Served hot instead of bread for the first courses or as an independent dish.

Bon appetit!