Peremech (Tatar Fried Lamb Pies) from Store-Bought Yeast Dough

Cooking method

1. Step 1:

   

   All we need is ground meat, salt, pepper, onion, and store-bought yeast dough.

2. Step 2:

   

   Peel and finely chop the onion.

3. Step 3:

   

   Make the filling. Cut the lamb or beef into medium pieces, then run them through a meat grinder or grind them in a blender to the texture you want. If the lamb has fat on it, trim it off so it doesn't give the filling an off taste and smell. Put the ground meat in a deep bowl and add pepper and salt to taste (you can use other spices too), along with the prepped onion. Pour in the milk to keep the filling juicy.

4. Step 4:

   

   Mix all the filling ingredients well. If it seems too thick, add a little more milk, water, or broth.

5. Step 5:

   

   With the prep done, let's move on to the pies. I'm happy to share how to make Tatar peremech with meat. Roll the dough into a log and cut it with a knife into small pieces of about 50 grams each.

6. Step 6:

   

   Take one piece at a time and shape it into a round with your hands or a rolling pin.

7. Step 7:

   

   Put a small amount of the filling in the center—about one heaping teaspoon.

8. Step 8:

   

   Pinch the edges, gathering them up and pleating them together, leaving a small hole in the middle.

9. Step 9:

   

   This is what the shaped pies should look like. Cover them with a towel and let them rest for a while.

10. Step 10:

    

    Place the pies hole-side down in a skillet with preheated vegetable oil (you want a shallow-fry depth). As soon as they brown, flip them over and spoon hot oil into each hole. Finish frying over low heat so the meat cooks through completely.

11. Step 11:

    

    Take the finished pies out of the skillet and fry the next batch.