Lithuanian Meat-filled Pastry

Combine flour and salt in a large bowl, then cut in the cold butter until the mixture resembles coarse breadcrumbs.

Add the egg and mix with a fork, then gradually add water, 1 tablespoon at a time, until the dough comes together.

Knead the dough gently on a floured surface for 2-3 minutes until smooth, then let it rest for 10 minutes.

Divide the dough into 4 equal portions and roll each piece into a thin round, about ¼-inch thick.

Fill each dough round with meat filling, leaving a small border around the edges, then fold and seal by crimping the edges with a fork.

Heat a large skillet over medium-high heat and lightly grease with butter.

Place the meat-filled pastries in the hot skillet and cook for 8-10 minutes until the bottom is golden brown.

Carefully flip each pastry and cook the other side for another 8-10 minutes until golden and cooked through.

Transfer the cooked pastries to a warm plate and serve hot, optionally with sour cream or fresh herbs on the side.