Small come-again-tomorrow meat pockets

Ingredients for 4 servings:

• ½ liter of milk
• 3 eggs
• 200 g flour
• Salt
• Fat for frying
• 250 g meat (beef or veal), cooked (e.g. leftover soup meat)
• 3 tbsp sour cream
• 1 onion(s), roughly diced
• salt and pepper
• 1 egg(s)
• breadcrumbs

Instructions

Working time approx. 1 hour 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

Old recipe from the Baltics

Mix flour, milk, eggs, and a little salt into a batter with a hand mixer and fry large, not too thick pancakes on one side in a very hot pan with fat. For the filling, mince the finely chopped meat and coarsely chopped onion, mix everything with the sour cream, and season with salt and pepper. Lightly fry the meat mixture in a pan with a little fat for about 5-10 minutes. Spread the pancakes thinly with the filling on the brown side, roll them up, and cut them into rolls about 5 cm long. Trim the thin ends and roll them up into the next pancake. You can, of course, eat them straight away. Once all the rolls are ready, coat them with egg and breadcrumbs. Then fry them carefully in plenty of fat (be careful they don’t roll up again!). When they are brown and crispy, they are ready to serve. These little “come back tomorrow” pastries go well with soup. You can also serve them with a fresh, crisp salad. Tip: If you have leftover meat stuffing, put it in a bowl, add a soaked bread roll and an egg, and knead the dough thoroughly. Then form them into meatballs/meatballs, which you also fry in fat.