Pancake pies (blinchatye pirozhki)

As the Pancake Day is fast approaching (12th February) you might expect lots of pancake recipes in the magazines and in the blogland. However, every Sunday is a Pancake day in our household, with different variations. Today I made a batch of the pancakes pies (blinchatye pirozhki in Russian).
This lovely dish brings back memories of my school and Uni days and my dear friend Lenochka. I loved visiting her house for many reasons, one of them her Mum and Grandma being wonderful cooks who used to make these most delicious stuffed pancakes.

Pancake pies (stuffed pancake envelopes)
Ingredients (for 8 pancakes):
3 eggs
125 ml milk
2 tbsp plain yogurt
100g self-raising flour
pinch of salt
25g butter, melted (for the batter) + more for frying

250g minced beef (lean)
100g cooked rice
1 medium red onion
1tsp dried mixed herbs
salt, pepper

Start with making a batter: mix the eggs with milk and yogurt, add the flour, melted butter and salt. If the batter is too thick, add a bit of water.
Make the pancakes, using the pancake pan (23cm in diameter).

In a separate frying pan fry the minced beef with the finely chopped red onion and mixed herbs until the meat is cooked. Season well with salt and pepper. Add the cooked rice and mix well.
Divide the stuffing between the pancakes (I actually made 8 pancakes, but one was gone, while I turned my back on them).  Place about 2tbsp of stuffing inside each pancake.
Fold the pancake like an envelope.

Add 1/2tsp of butter in the frying pan and fry the folded envelopes on both sides until crisp and nicely golden-coloured.

Serve hot with the soured cream or plain yogurt, and be generous with it, as the acidity of the soured cream complements the flavours and textures of this dish beautifully.

 I am going to post more ideas of savoury and sweet pancakes in the next few days, which are suitable for both vegetarians and meat-eaters, so watch this space.