Peremyachi from ready-made yeast dough with lamb

Step-by-step cooking

1. Step 1:

   

   All we need from the products is minced meat, salt, pepper, onion and ready yeast dough.

2. Step 2:

   

   Peel and finely chop the onion.

3. Step 3:

   

   Preparing the filling. The flesh of lamb or beef is cut into medium pieces, then we pass them through a meat grinder or grind them with a blender to the desired consistency. If there is fat on the lamb, then you need to cut it off so that it does not give the filling a specific taste and smell. The resulting mass is transferred to a deep bowl, add pepper and salt to taste (you can use other spices), as well as prepared onions. Pour in the milk for the juiciness of the minced meat.

4. Step 4:

   

   Mix all the ingredients well. If the minced meat seems thick to you, then you can add more milk, water or a little broth.

5. Step 5:

   

   When the preparatory work is done, we will take care of our pies. I will be happy to share my knowledge with you and tell you how to cook Tatar pies with meat. To do this, roll out the dough into a sausage and then divide it with a knife into small pieces weighing 50 grams.

6. Step 6:

   

   Take one piece at a time and form the cake with your hands or a rolling pin.

8. Step 7:

   

   In the middle we spread a small amount of prepared minced meat - about one teaspoon with the top.

9. Step 8:

   

   Pinch the edges, lifting them up and gathering them. We leave a hole in the middle.

10. Step 9:

    

    These are the blanks we should get. We leave them to infuse for a while, covered with a towel.

11. Step 10:

    

    We spread the pies with the hole down into a frying pan with preheated vegetable oil (there should be a semi-fryer). As soon as they turn brown, turn them over and pour boiling oil into each hole. Fry over low heat so that the meat is completely baked.

12. Step 11:

    

    Remove the finished pies from the pan and fry the next batch.