Meat-Filled Crispy Pastries with Spiced Dough

Method

1. In a bowl, mix flour and salt. Cut in cold butter until crumbly. Add ice water and mix until dough forms. Chill for 30 minutes.
2. In a skillet, cook onion until soft. Add ground meat, caraway seeds, paprika, pepper, and nutmeg. Cook until meat is browned and fully cooked. Let cool.
3. Roll out dough on a floured surface. Cut into 8-10 circles. Place a spoonful of meat mixture in the center of each, fold over, and seal edges.
4. Heat oil in a deep fryer or large pot to 350°F (175°C). Fry kibinai until golden brown, about 3-4 minutes. Drain on paper towels.
5. Serve warm or at room temperature, optionally with sour cream or mustard.
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.