Description

Peremeci with lamb and potatoes
It's not the classic version of the Tatar pastries, the recipe is quite different, in my opinion, make these cakes better in every way. Judge for yourself, peremeci fried not deep-fried, and in a minimum amount of oil. Tender dough with sour cream and filling the air will not leave anyone indifferent.

Ingredients

  • Potatoes

    200 g

  • Onion

    200 g

  • Lamb

    500 g

  • Flour

  • Salt

    0.5 tsp

  • Sugar

    2 Tbsp

  • Chicken egg

    2 piece

  • Sour cream

    100 ml

  • Yeast

    50 g

  • Milk

    100 ml

  • Greens

  • Basil

  • Black pepper

  • Vegetable oil

Cooking

step-0
In warm milk dissolve the yeast, let them Wake up
step-1
Pour the yeast into a bowl where you can knead the dough, add sour cream, eggs, sugar and salt. Gradually add the sifted flour so that the dough was soft but did not stick to hands.
step-2
Dough knead well and place in a warm place to approach.
step-3
Prepare minced mutton (flesh with layers of fat), or use ready. Add the finely whipped onion and raw potato or pumpkin, grated on a fine grater (I have a small grater, unfortunately, was not). Add to the minced chopped fresh herbs dill, Basil and pepper, salt and sour cream. The stuffing should be quite sharp. Knock him on the bottom of the bowl.
step-4
Approaching divide the dough into pieces, roll out of these cakes.
step-5
In the center of each tortilla spread a spoonful of the stuffing, gather in the form KINETICA with a hole in the center, and leave peremeci on the table for the approach. Then slightly flatten the patties, making them more similar to scones.
step-6
Fry in lightly oiled pan. First side is a hole, then turn, cover and fry on the other side.
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