Lithuanian Meat Kibinai with Slow-Fermented Dough

Method

1. In a large bowl, mix flour, salt, and sugar.
2. In a separate bowl, dissolve yeast in warm water and let sit for 5 minutes until frothy.
3. Add yeast mixture to flour and mix until a dough forms.
4. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a cloth, and let rise for 1 hour until doubled in size.
6. Preheat oven to 400°F (200°C).
7. In a bowl, mix ground beef, onion, garlic, salt, pepper, paprika, and caraway seeds.
8. Roll out the dough on a floured surface and cut into 4-inch squares.
9. Place a spoonful of meat mixture in the center of each square.
10. Fold pastry over the filling to form a triangle, pressing edges to seal.
11. Brush with beaten egg and cut a small slit in the top.
12. Bake for 15-20 minutes until golden brown.
13. Check that the ground meat reaches 71°C (160°F) throughout before serving.