The dough for the rebake recipe is soft. Rebake the recipe with photos. Perepechi with meat

My favorite fast food from my childhood is perepechi - a national dish from my small homeland of Udmurtia. They say that the name comes from the expression “before the stove,” that is, in front of the fire, since cooking does not require high heat. Traditionally baked in a Russian oven.

Perepechs look like tartlet baskets, but they are always prepared only from rye flour with filling, covered with omelette mixture.

Traditional fillings:

• Minced lamb
• Cabbage
• Mushrooms
• Nettle

Serve hot with rich meat broth and herbs. Can be replaced with miso soup.

Ingredients:

Dough:

• water - 1 glass;
• rye flour - 2 cups;
• wheat flour - half a glass;
• salt - half a teaspoon.

Filling:

• wild mushrooms (peel, rinse, boil),
• 1 onion and garlic to taste, ground pepper, salt, spices - to taste

Omelette mass:

• 1 egg
• cream,
• salt pepper

Preparation:

1. Mix rye, wheat flour and salt. Add cold water little by little and knead the dough. The consistency of the unleavened dough should be such that it can be cut with a knife - cool! It is impossible to strictly maintain the ratio of water and flour - flour comes in different qualities. Cover and leave to rest for 15-20 minutes. While the dough is resting, prepare the filling.
2. Fry mushrooms, onions and garlic in a frying pan in oil. Prepare the omelette mixture: beat the egg with cream and a pinch of salt.
3. The dough needs to be cut into balls, rolled out into circles one and a half to two millimeters thick and 8-10 centimeters in diameter, and the edges should be folded to form plates.
4. We put the mushroom filling in them and fill them with the omelette mixture. Bake at 175−200 degrees until golden brown (about 15-20 minutes). Grease the top of the finished dish with cream.

_____________ Best wishes ॐ Julia

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Udmurt perepechi recipe (pepechki) is a traditional dish of Udmurt cuisine. This is a very tasty and beautiful pastry that can be served on a holiday table or simply complemented with soups and broths. In this article you will learn how to quickly and easily prepare real Udmurt perepechi with different fillings.

For convenience and to save time, you can immediately select the desired item in the article menu, since in addition to step-by-step recipes, there is a lot of other useful information.

What are Udmurt perepechi

What is the essence of re-pechas? How are they different from other similar dishes? What are they? Let's briefly go through all the issues.

To briefly describe perepechas, these are open pies or cheesecakes, one might even say, baskets made of unleavened rye or rye-wheat dough with the addition of some kind of unsweetened filling. The filling can be meat, cabbage, potatoes, mushrooms, etc.

They make small flat baskets from the dough, put the filling in them, pour eggs, milk, sour cream (or other liquid mixture) on top and put them in a rustic oven. Hence their name – perepechi.

By the way, do not under any circumstances confuse rebake and. They are not very similar in appearance and are made from different dough.

As already mentioned at the beginning of the article, perepechi belong to Udmurt cuisine. The Udmurts themselves are part of a large group of Finno-Ugric peoples. This point is very important, as it immediately makes it clear why perepechi are so similar to Karelian pies, kalitki, and other similar dishes.

And in this interesting video, Buranovsky grandmothers are preparing a fight. I advise.

National dishes of Udmurtia: how to cook perepechi - video

Diana Chainikova
A real interest in Udmurt perepechas arose not only among Russians, but also among residents of other countries after the enchanting performance at the Eurovision Song Contest of “Grandmothers from Buranovo”, who not only sang in national costumes, but also “baked” the original national food right on stage dish.

Every year hundreds of Muscovites and guests of the capital enjoy “Udmurt pizza” at the Gerber festival. Visiting guests from Moscow note: the discovery of pies made from unleavened dough “is not just an alternative, it is a replacement for Italian pizza”!

It should be noted that perepechas are the leaders in the hit parade of culinary queries of residents of Udmurtia, according to the Yandex search engine.

In 2020, an art object in the form of a bake in a frying pan was opened in Udmurtia. You can see it in Debessky Chupchipal Park.

The Udmurtia news agency’s film crew, together with Park Inn chef Linar Mukhmetshin, will show how to prepare this simple and tasty Udmurt dish at home.

Udmurt dish - perepechi

In the classic recipe, perepechi are prepared from rye flour in the oven, but you can also prepare it at home by replacing rye flour with wheat flour and adding cream to the dough.

This is interesting

Perepechi is a dish of the Finno-Ugric peoples - and it was prepared not only by the Udmurts, but everywhere there are their own characteristic differences. The Tatars and Bashkirs call a similar dish peremyach, and the Mari call it premechi. Even Latvians have a similar dish called “Sklan gingerbread,” but in those parts they use only potatoes and carrots as filling. In Finland and Karelia, baskets similar to Udmurt ones are filled with crumpled potatoes or porridge and are called wickets. Our perepechas resemble an open cheesecake, with a diameter of 4 to 12 cm. The filling for perepechas can be prepared from a variety of products: liver, potatoes, blood, meat, onions with eggs, jam, cranberries, horseradish, nettles, horsetail, etc.

Recipe for “Perebake with cabbage”

To prepare 6 pieces you will need:

1. 310 g flour
2. 85 g kefir
3. 2 eggs
4. 40 g margarine
5. Salt

For filling:

1. 50 g cream
2. Egg
3. A quarter of a small cabbage
4. You can add onions if you wish.
5. Margarine for greasing
6. Vegetable oil for frying

Preparation:

Finely chop the cabbage and add onion if desired. Fry lightly (5-10 minutes).

Pour melted butter and kefir into the flour, break two eggs and knead the dough. If the mass sticks to your hands, add flour and form a bun. Divide the resulting ball into six portions and, pinching the edges, arrange in the form of baskets. Place the products on a baking sheet lined with a parchment sheet, fill with filling and brush the top with a mixture of cream and egg. Bake for 20 minutes in the oven at 180°. Take out the finished baked goods and brush with melted margarine.

2148 kcal - total calories

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Recipes

Rebake recipe with meat

Let's start with the most popular recipe for Udmurt peppers. In addition to minced meat, there will also be cabbage. The outside is crispy dough made from rye and wheat flour, and the inside is very juicy filling. If you remove the meat, you get an equally popular recipe for rebake with cabbage.

This recipe may not be very traditional, but everything here is well adapted to modern home conditions. Speed, simplicity and convenience of preparation are important to us.

Ingredients:

• Rye flour – 150 g.
• Wheat flour – 450 g.
• Water – 200 ml.
• Salt – 0.5 teaspoon;

• Minced meat – 300 g.
• White cabbage – 230 g.
• Onions – 70 g.
• Salt – 0.5 teaspoon;

• Milk – 60 ml.
• Eggs – 3 pcs.
• Pepper and other seasonings to taste;

Step-by-step preparation

Dough for rebake

Let's start by kneading the dough. There is nothing complicated here, since the dough is without yeast, butter or even eggs.

1. Mix two types of flour.
2. Add some salt to the water, then pour it into the flour and begin to thoroughly knead the dough.
3. The dough should be thick, dense, tight, not sticky, but at the same time homogeneous.
4. Roll the dough into a ball, cover with cling film and leave to rest for 20-30 minutes.

In general, if desired, such dough can be kneaded from ordinary white wheat flour, which many people do.

Filling

1. Chop the cabbage finely. Add chopped onion and a little salt to it. Simmer the cabbage in a frying pan until half cooked. You can add a little vegetable oil.
2. Fry the minced meat in a frying pan until tender, add a little salt and pepper if desired.
3. Mix cabbage with meat.

Fill

1. The filling can be prepared before putting it in the oven or in advance - whichever is more convenient for you.
2. Beat eggs with milk until smooth.

Modeling and baking

1. Knead the dough, then roll it into a small sausage. Cut it into equal pieces.
2. Roll each piece of dough into a ball, and then roll it out on the table into a thin flat cake. 11-13 centimeters in diameter will be enough.
3. We pull the edges of the cake slightly to the top and press it to form sides. You can somehow pinch the edges beautifully in the form of an accordion. After the recipe there is a video with detailed preparation, you can watch.
4. Grease a baking sheet with oil or line it with parchment. Lay out the dough pieces.
5. We put a little filling in each basket. Pour a couple of spoons of egg-milk filling on top.
6. Place the baking sheet in an oven preheated to 180 degrees for 20-25 minutes. The dough should dry out, slightly brown, and the filling should set.

Udmurt perepechi recipe with mushrooms

These perepechas are distinguished not only by the mushroom filling, but also by the dough, here it is flavored with sour cream, and therefore turns out to be more aromatic.

You can use any mushrooms, even canned ones. But, of course, it will be tastier from fresh porcini mushrooms.

Ingredients:

For the dough:

• Wheat flour – 80 g.
• Rye flour – 140 g.
• Sour cream (20-25%) – 150 g.
• Chicken egg – 1 pc.
• Salt – 0.5 teaspoon;

• Mushrooms – 500 g.
• Onion – 1 head;
• Sour cream – 2-3 tbsp. spoons;
• Butter – 15 g.
• Salt – 1-3 pinches;

Additionally: a few eggs for filling;

Preparation

1. For the dough, beat one egg with sour cream and salt. Add the two types of flour mixed together.
2. Knead thoroughly into a homogeneous, fairly soft dough.
3. Wash the mushrooms and cut into small pieces. Chop the onion and place in a frying pan with a piece of butter. Fry and stir the onion until it turns golden.
4. Add the mushrooms to the onion, cover with a lid and fry for a few minutes until the mushrooms are soft. Add a couple of spoons of sour cream, a little salt, and maybe some pepper for taste. Stir and let cool.
5. Pull the dough into a sausage and cut into equal pieces. We roll them into flat cakes, then make baskets out of them. Just pull up the edges and lightly pinch to form small edges.
6. Place the dough molds on a baking sheet and fill them with mushroom filling.
7. Beat the eggs and pour over the filling.
8. Place in an oven preheated to 180 degrees for about 20 minutes. The dough should lighten, become closer to a ruddy hue.

The filling consists of mashed potatoes with milk and fried onions. Delicate and very fragrant! If desired, you can add the same cabbage, mushrooms, meat, etc. here.

Ingredients:

• Sour cream – 50 g.
• Curdled milk – 800 ml.
• Wheat flour – 1100 g.
• Rye flour – 100 g.
• Chicken egg – 1 pc.
• Vegetable oil – 40 ml.
• Salt – 2-4 pinches;
• Soda – 2 pinches;

• Potatoes – 1.8 kg.
• Milk – 60 ml.
• Onions – 100 g.
• Butter – 60 g.
• Salt – 0.5-1 teaspoon;

Lubrication (filling):

• Sour cream – 70 g.
• Eggs – 3 pcs.

Cooking process

1. First, peel and set the potatoes to boil.
2. Let's start the test. Beat sour cream with egg. Add butter and yogurt.
3. Combine 2 types of flour, add soda and
4. salt. Gradually add flour to the curdled milk and knead the dough.
5. The dough should be elastic. Lubricate it with vegetable oil, wrap it in film or cover it with a paper towel. Let it sit for 15-20 minutes while we make the filling.
6. Mash the boiled potatoes, mix with milk and 40 grams of butter.
7. Finely chop the onion and fry until golden in the remaining butter (20 g). Add the fried onions to the puree and mix well.
8. Divide the dough into equal pieces, which we roll out into thin cakes with a rolling pin. We press their edges to form sides.
9. Place them on a greased baking sheet. Fill with potato filling. Beat the eggs with sour cream and generously cover the filling with them.
10. Preheat the oven to 200 degrees, place the pieces in it for 20 minutes until they are golden brown.

Of course, by default there are always eggs in the baked goods (they are in the filling). But here we will also add boiled eggs to the filling! For taste, add fresh herbs (onions).

These Udmurt perepechi taste somewhat like a pie with eggs and green onions. You can check out this wonderful baked goods using this link.

As for the dough, it also has eggs added.

Ingredients:

• Eggs – 2 pcs.
• Sour cream – 300 g.
• Salt – 0.5-1 teaspoon;
• Wheat flour – 600 g.

• Eggs – 12 pcs.
• Green onions – 50 g.
• Salt – a few pinches;

Preparation

1. Beat 2 eggs with sour cream, add salt and flour. Knead the dough until elastic. It shouldn't be sticky.
2. Boil 6 eggs, then grate on a coarse grater or cut into small cubes.
3. Wash the green onions and chop finely. If desired, you can simmer it a little more in a frying pan in vegetable oil or butter.
4. Mix onion with boiled eggs and add lightly.
5. Divide the dough into equal pieces, then roll them into round cakes. We make baskets out of them, pinching the edges.
6. Line a baking tray with baking paper and place the dough pieces on it. Place a little egg and onion filling in each basket.
7. Beat the remaining raw eggs with salt and pour them over the baked goods.
8. Close everything in the oven (preheat to 190 degrees) and wait 25 minutes.

Filling options

Above are the most common combinations for fillings. But nothing stops you from experimenting and adding something new. The general meaning of the preparation remains the same.

• You can just make cabbage filling. You can add grated carrots, onions and green onions to it. All this should be simmered first so that the baked goods cook quickly.
• I also recommend trying the filling made from cottage cheese and fresh herbs. Mash the cottage cheese into a homogeneous mass, beat in 2-3 eggs, add dill, parsley, onion, salt and pepper.
• Don't forget about cheese, which can be added to almost any savory pastry. It can be combined with both minced meat and various sausages: ham, sausages, etc. Again, dilute it all with beaten eggs.
• Sweet fillings for baked goods are made very, very, very rarely. But you can fill these baskets with jam, sweet curd mass, pieces of fruit, berries in sour cream.

Well, now you know how to bake Udmurt perepechas at home. Try it yourself and make your family happy with it.

Good afternoon, my dear readers!

Today I have for you one of our family’s favorite weekend recipes - peppers with mushrooms

.
This is the national pastry of the Udmurts
. In my opinion, the most successful in the cuisine of this spring place in Russia. First, a short excursion.

Perepechas can be filled with absolutely any filling. Even with sweets. But I prefer the “serious” filling, without sweets :) And so do my household members.

When we go with family and friends to Ludorvai

- ethnographic museum-reserve of our region, we order perepechi with cabbage and enjoy their taste in this village hut:

If you look carefully from the height of the mill, to the right of its blade, you can see this house. See:

Here it is close up:

Very tasty peppers

They get it in Ludorvai. From a mixture of rye flour - the basis of the dough (that's why it's so dark, but very healthy, which is what attracts me most) with the addition of first grade flour - to increase the level of gluten in the dough so that you can easily mold the sides of the national product. They are baked in an oven. That's the aroma it turns out! Words cannot describe it, just try it. Here they are, and with fragrant tea:

–There are two basic rules

Preparation of perepechas: –They are prepared only from unleavened dough.
The filling must be topped with a mixture of milk and eggs. This time I prepared perepechi with boletus
, which my mother, a mycelium, lovingly collected during the mushroom season. First, she washed them, peeled them, boiled them until half cooked and froze them. All I had to do was finish cooking them, chop them and make a wonderful mushroom filling into the peppers, the photo and recipe of which are now in front of you, friends.

Everything is done quickly and simply, as in all my recipes, despite the long description.

Preparing peppers with mushrooms

Ingredients:

For the test:

• 1st grade flour – 2 cups
• Rye flour – ½ cup
• Bran (wheat or rye) – 2 tbsp.
• Egg yolks – 3 pcs.
• Whey – 2/3 cup or a little more
• Softened butter – 40 – 50 g
• Salt - to taste
• Baking powder – 1 tsp.

For filling:

• Mushrooms (any kind, I have butter mushrooms) – approximately 0.5 – 0.6 kg
• Onions – 1 pc.
• Salt - to taste
• Turmeric or curry - to taste
• Oregano - to taste

For filling:

• Eggs – 2 pcs. (but I didn’t take whole eggs and took the remaining whites from the dough, which also turns out very tender and tasty)
• Milk – ½ cup
• Salt - to taste (a little)

My cooking method:

1. Mix both types of flour, bran, salt, baking powder

2. Add softened butter, egg yolks, warm whey

3. Knead an elastic, soft dough that does not stick to your hands.

4. Place the dough in a bag and leave it at room temperature for 40 minutes

5. At this time, let's start filling. To do this, chop the prepared mushrooms (with a knife or in a food processor), mix with chopped onions, salt and spices

6. Divide the finished dough into small balls

7. Roll out each ball, after sprinkling the table or cutting board with flour.

8. We make preparations for re-bake. There are two ways (you already saw the first at the beginning of the article). I like this one better:

9. Place the dough pieces on a baking sheet covered with parchment, quite tightly to each other so that our filling does not spread

10. Place the filling on the blanks

11. Make the egg-milk mixture by lightly beating the eggs, milk and salt.

12. Fill each semi-finished product with this mixture

13. Bake in a preheated oven for 20 - 25 minutes at a temperature of 185 - 190˚C until golden brown.

ready!

Of course, it's better to serve them right away. With fresh herbs, vegetable salad or simply with milk or aromatic herbal tea.

Good luck with your cooking! I look forward to your comments.

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“Different cultures are closely intertwined in our family. My mother is Russian, but was born in an Udmurt village, then married into an Udmurt family. Therefore, the family prepared both Russian and Udmurt cuisine. Now we already live in a house together with my husband, but when our children and grandchildren gather around the big table (we have 3 children and 4 grandchildren), we cook a lot of different baked goods.

Recipe:

4 cups flour,

2 tablespoons of melted butter or margarine, 1 glass of milk or water (old ladies cook exclusively with milk),

1 tbsp sugar,

1/2 teaspoon salt.

(Ingredients are indicated for dough for 20 pieces).

The fillings are very varied: meat, fried fresh mushrooms, pickled mushrooms, liver, egg with onions, potatoes, cabbage, and there are also sweet peppers for tea with jam.

DOUGH: Mix flour, eggs, melted butter, milk, sugar and salt. We make balls, then flat cakes. Next, lifting the edge, holding the dough on the inside with one finger, and pinching it on the outside with two fingers, we make small “sides.”

FILLING: Our perepechi are with mushrooms. Fry the minced meat with onions.

When the filling is ready and the dough is ready, we will make an omelette mixture, which we will pour over the baked goods. For it you need to beat 2/3 cup of milk and one egg. Salt and pepper are added to taste.

So, place the dough shapes on a greased frying pan. We bake in a Russian oven. Then fill it with filling and pour omelette mixture on top.

Baked at a temperature of 200-220°C, cooking time 25-30 minutes.

If we bake in the oven, you can fill the baking molds with minced meat and fill them right away.

The national Udmurt dish is served only hot. Very tasty with milk!”

A recipe for a national Udmurt dish from Svetlana Chernykh, a participant in the “Recipes of Our Grandmothers” competition, p. Vavozh, Udmurt Republic.

21712

Perepech are open-faced pies with a juicy filling. When baking, they do not require high heat, which is why in the old days they were baked in the oven, that is, literally “in front of the oven.” Try making Udmurt delicacies with different fillings and you will be surprised how tasty they are.

Molding and secrets

Initially, perepechas were made in the following way: a ball of dough was rolled out, then kneaded into a flat cake, and low sides were molded from it. To do this, the edge of the cake was raised, held on the inside with a finger, and the dough was pinched on the outside. It turned out to be a kind of basket. But if you don’t want to do such “sculptural work”, or you want to have the most beautiful baked goods, use muffin tins. Just find them with low sides. Then it will be enough to cover them with a dough cake and trim off the protruding edges.

At first, without getting the hang of it, housewives often end up with tough bakes - and are disappointed in them. However, the situation can be saved: the baked goods must be placed in the refrigerator overnight. The filling will permeate the dough, and the baked goods will acquire a magical taste. Just don’t forget to run them through the oven or microwave before serving. At the same stage, you can add a new omelette on top if you thought that you were a little stingy the previous time.

Choose from our proposals any recipe for pastry dough: the photos will show you the appetizing and tempting results of their use. And if you use your imagination and invent a savory filling, perepechas will become your family’s favorite food for a long time. In any case, we received only rave reviews.

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For the baking you will need:

For the dough: 4 cups flour (400 g), 200 ml milk or water, 0.5 tsp. salt, 1 tbsp. l. sugar, 2 eggs. You can add 100 g of margarine or butter (the dough will be more crumbly).

For the filling: depending on what you use. Our version is mashed potatoes.

1. We make traditional unleavened dough (like dumplings). Beat eggs, add margarine, salt, sugar. Adding water and flour, knead the dough. It should not be very steep, like dumplings, but at the same time not too plastic so that you can sculpt from it. In general, you need a golden mean - such a consistency to give the dough a basket shape. Place the thoroughly kneaded dough in the refrigerator for half an hour.

2. Prepare regular thick mashed potatoes.

3. Let's take out the dough. Roll out the sausages (wider than dumplings), which we divide into parts. Forming balls.

4. Roll out the balls into circles a few millimeters thick. We bend the edges, giving them a basket shape.

6. Place in the oven for 20–30 minutes at 180 degrees until golden brown.

7. Serve the peppers hot with kvass, fruit juice or tea. You can also eat them with broth. The size of the bakes varies, and the fillings can be very different - meat, mushroom, cabbage, black currant and jam. Each housewife fantasizes in her own way!

www.wday.ru

Similar recipes:

• Rebake recipe with potatoes
• Rebake recipe with cabbage
• Unleavened dough recipe
• Recipe for rebake dough
• Udmurt perepechi recipe with photos
• Recipe for pie dough in a frying pan with dry yeast

Perepechi with meat: step-by-step recipe

Initially, perepechas were made from coarse rye flour. However, now the dish has become a little modernized and Udmurt pies are sometimes baked from white wheat flour. If you want to get an unusual taste, then mix these two types of flour in equal proportions.

Perepechas made from rye flour have a richer taste, and the dough itself is not as plastic as those made from white wheat.

For the test:

• 150 ml milk;
• 3 tbsp. l. sour cream;
• 1 yolk;
• 300 g flour;
• 1\2 tsp. salt.

For filling:

• 400 g minced meat;
• 1 onion;
• 3 tbsp. l. vegetable oil;
• 1 egg;
• 100 ml milk;
• 1/2 tsp. salt;
• 1/2 tsp. pepper

1. Chop and saute the onion.
   The onion needs to be fried until golden brown.
2. Add minced meat, salt and pepper.
   Fry. Stir the minced meat constantly while frying.
3. Add sour cream and salt to milk.
   Milk and sour cream must be fresh
4. Add the yolk and beat everything.
   Whisk the dough base conveniently using a whisk
5. Sift the flour.
   Sifting flour makes the dough more airy and elastic
6. Add it to the egg-milk mixture and mix thoroughly.
   Stir the dough with a whisk until there are no lumps left
7. Roll the dough into a ball and let rest for half an hour.
   The dough for baking is very flexible
8. Next, you need to pinch off small pieces and roll them into round juicy pieces.
   The baked goods are formed like this: the edge of the flatbread is pinched overlapping to create a high side and a flat bottom. Once you get used to it, the cross-bake forms very quickly and easily
9. Place the pieces on a baking sheet greased with oil.
   The dough is yeast-free, it will not rise, so the pieces for baking can be placed closely
10. Whisk the egg with milk and salt.
    Place the filling in the prepared baskets and pour egg sauce into each. Bake at 200°C for 20 minutes. Egg and milk filling will make the filling of the baked goods incredibly tender
11. Serve the finished perepechas with meat filling hot.
    Ready-made perepechas with meat are very tasty - thin dough and delicate juicy filling

You can replace the milk for filling with cream, so the filling will become even softer.

Video: master class on cooking perepech in a Russian oven

What are perepechi

In fact, these pastries are shaped more like cheesecakes than pies. Otherwise, there are a lot of differences: cheesecakes have a rich dough, perepechas do not; Cheesecakes have thick sides, while cheesecakes have thin sides; Cheesecakes are filled with cottage cheese; perepechas can include a wide variety of fillings. And most often unsweetened: mushrooms (fried or pickled), cabbage, minced meat, potatoes. There are also tea treats; they contain jam.

Unsweetened options are additionally poured over omelette, making them even more appetizing. In addition, perepechas are eaten only hot; when cold they lose their charm.

The baked goods got their name from the ancient method of preparation. It was not placed inside the stove, but was brought to readiness in front of the blazing heat of the vent. In a modern household, of course, you have to use an oven.

There is one more feature that distinguishes the original recipe: the dough for rebake was made on the basis of rye flour. Now it is not a prerequisite. Moreover, most housewives prefer the more familiar, wheat variety. But if you want to try real baked goods, at least combine both types of flour in equal proportions.