Minced Meat Fried Pastry (Peremyach)

Very special thanks to my friend Galiya for this delicious dish recipe.

Minced Meat Fried Pastry (Peremyach)
Yields 16
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
For Dough
  1. 250 ml warm milk
  2. 20 g dried yeast
  3. 1 tsp caster sugar
  4. ~650 g plain flour
  5. 1 tsp salt
  6. 100 g butter, softened and cubed
  7. 2 eggs
For Filling
  1. 2 medium onions, roughly chopped
  2. 2 tbsp beef dripping
  3. 400-450 g mince lamb or beef
  4. 1 tbsp paprika
  5. salt and pepper to taste
  6. 2 tsp coriander seeds
  7. 250-350 ml sunflower oil for deep frying
Instructions
  1. Pour milk in a large jug.
  2. Stir in 20 g (~1 heaped tbsp) dried yeast and 1 tsp sugar. Leave to rest for 10-15 min.
  3. In a large bowl combine flour, salt, butter, eggs and the yeast mixture.
  4. Knead an elastic dough. Leave in a warm place for ~20 min or more.
  5. Knead again for a few minutes. Leave to rest for 20 min.
  6. Melt 2 tbsp beef dripping in a saucepan. Add 1 tbsp paprika and onions and fry until soft.
  7. Add fried onions to the minced meat. Season with salt and pepper.
  8. Add coriander seeds and 2-4 tbsp water if the mixture is a bit dry.
  9. Cut the dough in 16 even parts. Keep covered with wet towel while working with the dough.
  10. Roll each piece into 0.5 cm thick sheet. Place 1 heaped tbsp filling in the middle and shape the pastry leaving the small hole on top. Leave for 5 min to rest to increase slightly in size.
  11. Heat oil in a saucepan (level of oil should not be deeper than 1 cm from the bottom of the saucepan).
  12. Put the pastry to the saucepan -- hole down. Fry for ~5-7 min.
  13. Turn over. Cover with a lid. Fry for another 5-7 minutes.
  14. Remove the pastry to a paper towel to absorb excess of oil. Serve warm.
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