The Baltic Cuisine shares much with Polish, Ashkenazi Jewish and Russian cuisine. Some dishes also show the influence of German culinary traditions. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the history.
One of the typical and great dishes are KIBINAI… lets take a look!
kibinai ausrine baltic art black ceramic pottery handmade
Pastry:
450 gr softened spreadable butter
1 kg plain flour
1 egg white and 3 egg yolks
200 g creme fraiche or sour cream
a pinch of salt
Filling:
1 kg pork, finely chopped
3 onions, finely chopped
50 gr softened spreadable butter
of salt, ground black pepper – to your liking
a splash of cold water
To brush: 1 egg yolk and a splash of water-lightly beaten
ausrine kibinai baltic art handmade ceramic pottery
Put the flour, salt and butter in a food processor and blitz to breadcrumbs. Rub the butter and flour together until the mixture resembles fine breadcrumbs. Add the egg yolks and creme fraiche and stir together. Squize the mixture together into a ball. Pop dough in the fridge to rest for 30 minutes.
For the filling mix all ingredients together. You can consider to add a little bit of chopped cabbage or even to replace water by a generous splash of kefir.
Roll the pastry out. Cut out as many rounds (or ovals) as you can. Scrunch pastry leftover and re-roll to make an other round.
Preheat the oven to 200C.
Dollop a good spoonful of the filling mixture on one half of the pastry round and fold the empty half of pastry over the filling. Seal the edges. Repeat with all rounds.
Brush egg/water mixture all over kibinai. Bake in the oven for 25-30 minutes.
ausrine kibinai baltic art handmade ceramic pottery
AND ITS DONE!!! BON APPETIT!!!
ausrine kibinai baltic art handmade ceramic pottery
ausrine kibinai baltic art handmade ceramic pottery
Ausrine Baltic Art 