The same Soviet meat cakes to postalgize from the heart

People like to remember the past, replaying the most pleasant moments of years gone by. Someone remembers pioneer groups and hikes, and someone is nostalgic for the most natural and tasty products, which are increasingly difficult to find today. And even the most delicious Soviet cakes with meat, potatoes and cabbage, behind which there was always a queue, in our time many remember with special warmth.

Today's edition. "Site" They will tell you how to cook. pastry with meat to posit from the heart. What secret did Soviet cooks know that any filling turned out juicy and tasty, and cakes instantly became a welcome snack for both adults and children?



Homemade cakes Test ingredients

• 600g wheat flour
• 150 ml of milk
• 7g dry yeast
• 250 ml of water
• 2 tbsp vegetable oil
• 1 tbsp sugar
• 1 tsp salt
• some vegetable oil

Filling ingredients

• 600g beef
• largehead
• 3-4 tbsp. l of vegetable oil
• salt and pepper

Sauce ingredients

• 200 ml of milk
• 1 tbsp flour
• 1 tbsp butter
• water

Preparation

1. Sip the flour, add the yeast and mix well. Heat the milk, dissolve salt and sugar in it, and then pour into the flour, starting to stir the dough first with a spoon, and then with your hands. Soft and slightly sticky dough, transfer to the table and moss for about five minutes. Then return the dough to the bowl, and send the container itself to a warm place (for an hour or more), until the dough grows in volume twice.
   
   
   
   
2. In the meantime, get your pie stuffing done. Cut the meat into small pieces and pass it through the meat grinder. Then roast the mince in the pan, adding some vegetable oil. Don't forget to salt and pepper. Move the finished filling from the pan to the plate. Cube the onion and roast it to a golden color. Then put the onions in the mince and stir. Put the stuffing through the grinder again.
   
   
   
   
3. Now get the sauce ready. To do this, paint butter on the pan and sprinkle a spoonful of flour. Stir the spatula and roast for a minute and a half. Slowly pour the milk here, regularly stirring the whole mixture with a spatula. Then move the filling here and add some water (you can have meat broth). Keep it on fire until it thickens.
   
   
   
   
4. The dough was divided into 16 balls, each of which roll and slightly stretch with your fingers. Place the filling in the center of the flatbread, fasten the edges, turn the seam down and press your palms so that the products are flat.
   
   
   
   
5. On a heated pan in vegetable oil, roast the cakes to a golden color. Do not forget to get wet with paper towels to remove excess oil. Bon appetit!
   
   
   
   

All that remains is to cool these blush homemade cakes and serve them to the table. Let everyone try to find out what cakes the Soviet people were happy to stand in line. Try and remember that forgotten taste.

What kind of cakes or pastries do you remember with the greatest warmth? Tell me in the comments.