Udmurt perepechi

Description

It is a famous traditional dish of the Udmurt cuisine. Is an open pie of rye dough baked with a meat or vegetable filling. In this recipe as a filling used: minced meat, mushrooms, onions and rice. The name of the dish most likely comes from the word "oven" — perepechi traditionally baked in front of the oven.

Ingredients

Salt
Milk

0.5 cup
Chicken egg

3 piece
Butter
Onion

1 piece
Mushrooms

200 g
Figure

4 Tbsp
Minced meat

100 g
Water
Flour

0.5 cup
Rye flour

2 cup
Vegetable oil

Cooking

Mix the flour, add 1.5 teaspoons of salt. Be sure to use rye flour as it has more gluten. From wheat decent baskets will not work.

To make the flour deepening and add cold water. To involve it in the flour, then knead the dough. The consistency of the "as dumplings". In these perepechai for the dough uses only flour, water and salt.

After kneading, wrap the dough in cling film and leave to rest for 20 minutes.

Meanwhile, begin the filling. Boil the rice until cooked.

Shinkuem vegetables.

Fry the onion and mushrooms in the pan for 10 minutes.

Add ground meat, grind it with a spatula, salt, pepper and fry for another 5 minutes.

Turn off the burner and add the stuffing rice, stir. Leave the filling to cool.

Start making baskets. To do this, roll out circles with a diameter of 7-10 cm For smooth baskets I used form.

Bend the edges of the pellet vertically upward. To do this, press with your thumbs the dough into 1 centimeter from the edge and folded the rest of it up. So, go through the circle the whole pellet is just.