Peremyach
Peremyach is a traditional Tatar meat pie, commonly found in the cuisines of the Volga-Ural region of Russia. This savory pastry is made with a savory filling of ground meat seasoned with onions and spices, encased in a soft dough, and fried until golden brown. Peremyach shares similarities with other meat pies across various cultures, highlighting the universal love for savory pastries. Historically, Peremyach has been enjoyed as a comforting home-cooked meal and a popular street food, especially during Tatar festivals and celebrations.
Ingredients
For the Dough
For the Filling
- 300g ground beef
- 200g ground pork
- 1 onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
Preparation
Step 1: Make the Dough
Start by preparing the dough. In a large mixing bowl, combine 3 cups of flour and 1/2 teaspoon of salt. Make a well in the center and add 1 egg and 1 cup of water. Mix until the dough comes together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover the dough with a damp towel and let it rest for at least 30 minutes.
Step 2: Prepare the Filling
While the dough is resting, prepare the filling. In a large bowl, combine 300g of ground beef and 200g of ground pork. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 finely chopped onion, and 1/4 cup of water. Mix thoroughly until all ingredients are well combined.
Step 3: Assemble the Peremyach
Divide the dough into small portions, about the size of a golf ball. Roll each portion into a small circle about 4 inches in diameter. Place a heaping spoonful of filling in the center of each circle. Carefully bring the edges of the dough together over the filling, pinching to seal, leaving a small opening at the top.
Cooking Process
Step 4: Fry the Peremyach
Heat sunflower oil in a deep pan over medium heat. Carefully place each Peremyach in the hot oil, open side up. Fry for 5-7 minutes on each side, or until golden brown and cooked through. Use a slotted spoon to remove the Peremyach from the oil and let them drain on a paper towel-lined plate.
Step 5: Serve
Allow the Peremyach to cool slightly before serving. These savory pies can be enjoyed as a standalone dish or paired with a side salad or some sour cream. Set your cooking timer to ensure everything is perfectly timed.
How to Enjoy Peremyach
Peremyach is best enjoyed warm, soon after they are fried. The crispy exterior complements the juicy, savory filling, and the aroma is simply irresistible. They are perfect for a hearty lunch or an indulgent snack. To enhance the experience, pair Peremyach with a cold, refreshing beverage or a hot cup of tea, reflecting the traditional Tatar way of savoring this delicious dish.