Karaim Meat Pastries (kibinai)

Instructions

1. In a large bowl, mix together the ground beef, onion, garlic, paprika, cumin, salt, and pepper until well combined.
2. In a separate bowl, combine the flour and chilled butter. Use your hands to rub the butter into the flour until the mixture resembles breadcrumbs.
3. Add cold water to the flour mixture, a little at a time, and knead until a smooth dough forms. Divide the dough into 12 equal portions and roll each portion into a ball.
4. Preheat the oven to 180°C (350°F).
5. On a floured surface, roll out each dough ball into a circle about 6 inches in diameter. Place a spoonful of the meat filling in the center of each circle.
6. Brush the edges of the dough with the beaten egg, then fold the dough over the filling to create a half-moon shape. Press the edges together to seal and crimp with a fork.
7. Place the pastries on a baking sheet lined with parchment paper. Brush the tops with the remaining beaten egg.
8. Bake in the preheated oven for 25 minutes, or until the pastries are golden brown.
9. Remove from the oven and let cool for a few minutes before serving.