Kibinai

Method

Make the pastry by rubbing cold butter into flour and salt until breadcrumb texture, then mix in sour cream and egg yolks until a soft dough forms; rest for 30 minutes. For the filling, fry diced onions until softened, add beef mince and brown thoroughly, then fold in raw diced potato, season well and cool completely. Divide dough into 8 pieces and roll each into a thin oval about 3mm thick. Place filling on one half of each oval, fold over to create a half-moon shape and crimp edges firmly with a fork. Brush with beaten egg and bake on a lined tray at 180°C for 25-30 minutes until golden brown. Serve hot, traditionally with sour cream for dipping.