Kibinai

Mix 350 g flour with 200 g softened butter until it forms a moist crumb. Add 1 tsp salt, 2 eggs and 200 g full-fat sour cream, and knead into a smooth dough with no dry flour left.

Cover the dough and refrigerate for at least 30 minutes.

Cut 400 g lamb neck into very small pieces with a knife, without mincing. Add 2 finely chopped onions, salt and black pepper to taste, and mix well.

Divide the chilled dough into 6 equal portions and roll out each one into a slightly elongated sheet a little bigger than your palm.

Place the filling on each sheet, leaving a clear border, fold the dough in half and pinch tightly to seal. Shape a tight decorative twist along the rounded edge so the juices don't leak out during baking.

Transfer the kibinai onto a baking sheet lined with parchment paper. Beat 1 egg and brush it over the top of each pastry; if you like, make a few small pricks on top to let the steam escape.

Bake in an oven preheated to 200°C for about 30 minutes, until evenly golden.

Let the kibinai rest for a few minutes after baking and serve warm.