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Lithuanian Meat-filled Pastry

A pastry filled with ground meat, onion, bread crumbs, and butter, baked until golden.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Lithuanian Meat-filled Pastry

Ovenmedium oven

Ingredients

Directions

Make the dough

  1. Take the first 3 ingredients, add a dash of salt and knead together carefully.

  2. Roll out and cut into circles with a cookie cutter.

Make the filling

  1. Grind the meat.

  2. Finely chop the onion.

  3. Saute the onion in butter.

  4. Add the onion to the meat and saute again.

  5. Add bread crumbs, a dash of salt and pepper.

  6. If dry, add a small amount of broth.

  7. Add the egg and mix well.

Shape and bake

  1. Place filling in the center of the circles.

  2. Fold over to make oblong cakes.

  3. Brush with beaten egg.

  4. Bake in a medium oven.

  5. Serve warm.

Nutrition, whole recipe (rough)

635Calories
19 gProtein
18 gFat
96 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough that encloses the filling.
Butter
Adds richness and tenderness to the dough and softens the onion for the filling.
Egg
Binds the dough and the filling, and the beaten egg brushed on gives the pastry a glossy, browned finish.
Meat (in the method)
Provides the main savory filling, with bread crumbs helping to hold its moisture.
Bread crumbs (in the method)
Absorb juices from the meat and help bind the filling.

The step that matters

Knead the dough carefully. Dough made from flour, butter and egg must be worked gently and evenly so it holds together. Overworking develops gluten and makes it tough, while too little working leaves it crumbly and hard to roll and fold around the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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