Peremyachi: the best recipes for Tatar meat pies

A little about the dish

Peremyachi can be eaten as an independent dish, or together with other products for lunch or dinner. Previously, peremyachis were prepared during holidays to decorate the table. However, today it is a more common and everyday dish, consisting mainly of dough and meat - for example, pork, beef or lamb.

A large amount of onion is also added to real Tatar peremyachi. It should be at least 30% of the weight of the meat filling itself. Also, to make the pies more juicy, cooks resort to various tricks, for example, adding broth or milk.

About echpochmaks

This name for Tatar pies with meat and potatoes was not chosen by chance. The fact is that “echpochmak” is translated as “three corners” or “triangle”. The shape of the pies itself is exactly the shape of a triangle, which is where the name comes from. Echpochmak is prepared during the holidays, mainly from poultry and lamb. Not a single holiday in Tatarstan is complete without these Tatar pies with meat and potatoes! Everyone loves triangles - from children to adults. In the capital of Tatarstan, Kazan, these pies are sold on almost every corner! This is the most famous dish of Tatar cuisine, along with such honey dessert as “chak-chak”, which is already happily prepared not only in Tatarstan, but throughout Russia! So how to cook these echpochmak? Consider the recipe for Tatar pies with meat and potatoes!

Fried Tatar peremyachi with meat

According to this recipe, pies are cooked in a frying pan.
Serves 3

Preparation time 1 hour

Cooking time 40 min

Total time 1 hour 40 minutes

Ingredients

For the test

200 ml milk
1 PC. egg
1.5 cups wheat flour
7 g dry yeast
1 tsp salt, more to taste
1 tsp sugar
sunflower oil for frying

For filling

500 g minced beef and pork
1 PC. onion
salt and ground black pepper to taste

Instructions

You need to start by mixing the dough base. To do this, heat the milk, then add dry yeast to it, then beat in the egg, add salt and sugar.
As the yeast swells, sift the wheat flour. Next, it is added to the milk, over which a whole cap has already formed. Now the dough for Tatar-style peremyachs can be kneaded and put in a warm place for at least 30-40 minutes.
During the specified period of time, it is necessary to prepare the filling. The onion is peeled and finely chopped, after which it is added to the minced meat. The filling is seasoned with the required amount of salt and pepper. Now she is completely ready.
During this time, the dough should have risen; it is kneaded by hand. The table is sprinkled with flour, the dough is rolled out to form a thin layer, and then circles are cut out using a cup or glass.
A large amount of filling is placed in the center of each of them. The edges are lifted up and pinched so that the middle part with the filling remains open. The finished pie is leveled by hand.
Meanwhile, pour oil into the frying pan and heat it. Future Tatar peremyachs are prepared by laying them out with the open side down. It is recommended to fry over medium heat for at least 3 minutes, after which the pies are turned over and fried for a few more minutes on the other side.

Notes

BJU – 12-13 g of proteins, 16-17 g of fats, 25-26 g of carbohydrates.
Calories: 290kcal

Dish: Main Course

Keyword: beef, pork

Echpochmak - triangle pies with meat and potatoes

Triangular-shaped pies filled with meat fried with onions are known as echpochmak. They are popular both among gourmets and connoisseurs of Tatar cuisine, and among ordinary people. Anyone who tries a real echpochmak immediately becomes a big admirer of it.

The dough is made from the following products:

260-300 gr. (2 tbsp.) flour
200 grams of sour cream
2-2.5 large spoons of margarine or goose fat
10 grams or tsp. salt
half a teaspoon of soda

The filling is prepared from the following ingredients:

1-1.5 kg potatoes
500 grams of meat (goose or beef or chicken)
500 g onions
spices (bay leaf, salt, black pepper)

Step-by-step preparation.

1. Make cracklings from goose skin and fat. To do this, cut the skin into cubes and fry until golden brown.

The bay leaf adds flavor to the filling, but when particles of bay leaf come across while eating, it is not very pleasant. Therefore, you can prepare a decoction of bay leaves and salt in advance and then pour it into the filling.

2. To do this, pour half a glass of water into the pan, bring to a boil and put the bay leaf in the pan. Add salt and let the broth simmer for 5-7 minutes.

3. The next stage is to cut the meat, onions, potatoes into small cubes and mix the chopped products with cracklings and spices. Add a decoction of bay leaves and salt to the filling. The filling is ready.

Let's start preparing the dough.

4. Melt the fat (you can take the fat from under the cracklings) and add sour cream, salt and soda. Mix everything slightly.

5. It’s time for flour. We introduce it gradually and in small doses. Mix the dough. It is kneaded until it stops sticking to your hands.

6. Wrap the finished dough in film and leave for half an hour so that it can “rest.”

The filling and dough are ready.

Now let's start preparing echpochmaks.

7. Divide the dough into small rounds and roll them into a pancake or flat cake.

8. Place the filling in the middle of the flatbread and pinch the edges, forming a triangle. Be sure to leave a hole at the top - do not pinch it all the way.

9. Place the finished pies on a baking sheet and bake for about 50-60 minutes. If the pies are already browned and the filling is not ready yet, you can cover them with foil and continue cooking.

Mix in the oven

It is quite possible to prepare such pies in the oven.
To do this, you will need dough and filling products that are almost identical to those indicated in the previous recipe. Serves 3

Preparation time 1 hour 15 minutes

Cooking time 1 hour 30 minutes

Total time 2 hours 45 minutes

Ingredients

For the test

250 ml milk
200 g wheat flour
2 pcs. eggs
1 tsp yeast
30 g sugar
1 tsp salt
1 tbsp. l sunflower oil

For filling

500 g minced pork or beef
3 pcs. onion
salt and ground black pepper to taste
yolk for coating dough

Instructions

You need to start by preparing the dough. The entire portion of yeast is added to a third of the total amount of milk, after which flour and sugar are added.
The yeast will definitely start working after 2-3 minutes. Combine all ingredients for the dough in a large bowl and knead it. The dough should be as soft as possible, cover it with a bag and let it brew - this will take about 60 minutes. It is advisable to knead the dough several times during this time.
While the dough for the Tatar-style peremyachy is rising, you can start preparing the filling. Add chopped onion, salt, and ground black pepper to the minced meat. All components are mixed.
The finished dough is divided into pieces of arbitrary size - the number and volume of pies will depend on this. Form balls from the dough and let them sit for a while.
After this, you can start making pies - they should be round with a hole in the top. Place the dough on a cold baking sheet, allowing it to rest for about 15-20 minutes.
Before baking, the dough is greased with yolk and placed in a well-heated oven. It is recommended to bake the pies for 30 to 40 minutes, the temperature should be 200 degrees.

Notes

BJU – 12-13 g of proteins, 7-8 g of fats, 16-17 g of carbohydrates.
Calories: 200kcal

Dish: Main Course

Keyword: beef, pork

Sweet belish with dried apricots

For the test you need:

flour (4-5 cups)
butter - 250 g.
sour cream - 250 gr.
salt, baking powder or soda (tsp).

For filling:

dried apricots (200-250 gr.)
sugar (250 gr.)

1. Add butter to the pre-sifted flour and grind until fine crumbs form. Add sour cream, salt and baking powder to the crumbs. Mix the dough. The dough should be soft and not stick to your hands. Cover it with a towel or wrap it in film, put it in a warm place to proof.

2. While the dough is “infusing”, prepare the filling. To do this, grind (you can use a blender) dried apricots along with sugar. You should get a homogeneous mass.

3. Divide the dough into 2 parts (one part should be slightly larger than the other) and roll it into layers.

4. Place a larger layer of dough into the prepared dish for baking the pie. The edges of the dough should reach the edge of the dish. Place the filling on top, cover it with a smaller rolled out layer and pinch the edges.

5. You can sprinkle sugar on top of the pie. Pierce the top layer of the pie with a fork and place in an oven preheated to 180-200 degrees for 30-40 minutes.

Let the finished pie cool slightly and cut into pieces.

Have a good mood and bon appetit!

Mix on kefir dough

This is a very interesting way of preparing Tatar peremyachis.
Thanks to the kefir dough, they will turn out tender and incredibly tasty. Serves 3

Preparation time 1 hour 45 minutes

Cooking time 40 min

Total time 2 hours 25 minutes

Ingredients

For the test

250 ml kefir
400 g wheat flour
5 g dry yeast
½ tsp salt
1 tsp sugar
3 tbsp. l sunflower oil

For filling

500 g minced pork, preferably without additives or with a small amount of beef
2 pcs. onion
any spices to taste

Instructions

The dough will need to be kneaded and left for 90 minutes at room temperature. The container must be covered with film.
The minced meat is mixed with onion, which is cut into small cubes. Then use your favorite spices. At this stage, the filling for homemade Tatar peremyachs must be salted.
The dough is kneaded and divided into equal parts. Each of them is rolled out, forming a circle. The filling is placed in the central part, forming a pie. In this case, you need to pinch the edges and leave a small hole in the middle.
Heat sunflower oil in a frying pan and fry the peppers over medium heat. It is recommended to start from the open side.

Notes

BJU – 9-10 g of proteins, 14-15 g of fat, 27-28 g of carbohydrates.
Calories: 280kcal

Dish: Main Course

Keyword: pork

How to cook minced meat

It is best to prepare minced meat yourself from fresh and high-quality meat. Usually, pork or beef is used to prepare Tatar-style peremyachs. Less often it is chicken and lamb.

For additional juiciness, in addition to onions, you can add 2-3 tbsp to the mixture. l. broth, water or regular milk. In addition, you can also make the minced meat unforgettable with garlic or finely chopped herbs. It is also recommended to use your favorite seasonings and spices. This can be chili pepper, dry adjika, as well as ground coriander or suneli hops.

Dough for the balls

The dough is prepared from regular wheat flour with the addition of yeast. You can also prepare the base with kefir - in this case, the peremyachi will be as tasty as possible.

To make the dough rise faster, for additional fermentation it is placed in an oven preheated to 40-50 degrees. Also, in such a situation, using no more than half of the total amount of yeast at the kneading stage will help.

It is recommended to fry your favorite pies over medium heat, provided they are completely immersed in oil. If you are preparing the dough in the oven, you can place a bowl of plain water in the oven to prevent the dough from burning. This tip works for any test.

Lifehacks

You need to choose only fresh products. Particular attention is paid to pork, beef and meat in general. Sunflower oil must be refined. It is recommended to use a variety of spices, but so that they do not interrupt the taste of the filling itself.

You can use red or green onions instead of onions. However, it is the first variety that will release the maximum amount of juice, as a result of which the filling will be very juicy.

You can prepare vegetarian snacks. They are filled with cottage cheese, eggs and green onions. You can experiment with any ingredients you like.

For additional juiciness, you can use a small amount of oil from the frying pan after turning the balls over. It is added inside each pie. It is recommended to do this after the first turning over.

Fans of more “dietary” meats can cook them in the oven, which uses less oil. While in a frying pan, they will be completely fried in it, which increases calorie content and has a negative effect on the pancreas.

It is highly recommended to serve the peremyachi hot. Most often, three pies are enough for one serving. They go well with a drink such as ayran, as well as a special garlic sauce with the addition of a small amount of mustard.

You can find a video version of making meatballs here.

Peremyachi is a native Tatar dish that has long become popular throughout Russia, as well as the countries of the former CIS. Delicious pies are prepared with the addition of meat filling and a large amount of onions, making them incredibly juicy and tasty.

Making the filling

First you need to make the filling for our Tatar pies with meat and potatoes. As the name suggests, for this we need potato tubers and meat. The original recipe uses lamb or some kind of poultry. Pork is considered dirty meat in Islam, so the Tatars do not use it when preparing triangles. Minced meat will also work, but the taste sensations will be slightly different, although it will still be amazingly tasty! Also, often, several types of meat are used to prepare Tatars, for example, they mix lamb and chicken. So, cut the potatoes and meat into small cubes, the smaller the better. By the way, if you freeze the meat a little, it will be more convenient to cut. The proportions may be different, depending on everyone’s taste preferences. Tatars use meat and potatoes in equal parts. After mixing, add pepper and salt to taste. You can add some seasoning, this will add some piquancy to our Tatar pies with meat and potatoes. Don't forget to add the onion, chop it finely and mix it with our filling. A couple of medium onions will be enough. Put the finished filling aside for now, let’s make the dough.