Beef-Stuffed Blini

1. 1 Wheat flour 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Sugar 3 g
5. 5 Salt 1 g
6. 6 Sunflower oil 8 ml
7. 7 Ground beefpack 500 g ≈ $7.45 90 g
8. 8 Onions≈ $1.60 per kg 40 g
9. 9 Butterpack 180 g ≈ $1.58 8 g
10. 10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Make the batter: beat the eggs³ with the sugar and salt, pour in the milk², add the flour, and whisk until smooth; stir in half the oil and let stand for 15 minutes.

2. Make the blini: heat a 22 cm skillet over medium heat and grease it with oil once; pour in half a ladle of batter, swirl to coat, cook for 1 minute until the edges look dry, flip, and cook for another 30 seconds. Cook 3 blini per serving.

3. Make the filling: finely chop the onion⁸ and fry it in oil for 4 minutes, add the ground⁷ beef, and cook for 8–10 minutes, breaking up any lumps; season with salt and pepper and let cool.

4. Place 2 tablespoons of filling on the edge of each blin, fold in the sides, and fold into an envelope.

5. Before serving, fry the envelopes in butter⁹ for 2 minutes on each side until golden brown; serve with sour cream.