Perepechi is a national Udmurt dish. Outwardly, they resemble tartlets with filling, baked in the oven. But from the usual tartlets and any other pastries are significantly different. The differences start from the recipe of the dough and end with the traditional serving to the table. The options for filling quail are varied: it can be meat, vegetable, mushroom. They can be served to the broth and separately, preferably hot. They will be a great addition to the family dinner and decoration of the festive table.
Method of preparation
To make delicious cakes, similar to those made in Udmurtia, you need to know and take into account a few points:
- Perepech prepared from rye flour or from its mixture with wheat. Using only wheat flour will be a departure from the tradition.
- Flour for baking should be sifted to make the products more delicate to the taste. The dough is prepared soft, but elastic, not sticking to the hands. The finished dough must be allowed to rest for at least 30 minutes, then it becomes more pliable.
- The finished dough is divided into pieces, rolled into balls the size of an egg, rolled into layers 10 cm in diameter, lift the edges of these circles and pinch them, moving around the circumference, until the products turn into “baskets” with sides 1-1 , 5 cm. The size of the bogie may be different, but the shape remains the same.
- The filling for baking is made from products that do not require baking in the oven for more than 20 minutes, otherwise the dough will burn before the filling is ready. If the products require a longer heat treatment, they are prepared in advance.
- The filling for quails must be poured with egg, omelette or sour cream. Without this ingredient, the dish will not be like Udmurt cheesecakes.
- It is recommended to lubricate the finished re-cakes with butter, which makes them much tastier.
- Baking dough is often made sweet, even if meat and vegetables are stuffed. If you are not a fan of such taste contrasts, the amount of sugar can be reduced in accordance with their gastronomic preferences.
Serving quit time is hot, but also cold, it remains tasty. If you serve them to the buffet as a cold snack, guests will not be offended.
Rack of meat
Calorie dishes: 4125 kcal, per 100 g: 255 kcal.
- rye flour - 0, 4 kg;
- margarine - 100 g;
- milk - 0, 25 l;
- sugar - 20 g;
- chicken eggs - 4 pcs .;
- salt - 5 g;
- onions - 100 g;
- minced meat - 0, 5 kg;
- vegetable oil - how much will leave;
- seasoning - to taste.
- Margarine cut into small pieces of arbitrary shape. Put in a bowl.
- Break 2 eggs into the same bowl.
- Add sugar and half a teaspoon of salt.
- Mash everything with a fork.
- Add 0, 2 liters of milk. Stir until a homogeneous composition.
- Sift flour. Sprinkle it with other products, knead the dough.
- Cover the dough with cling film, leave for half an hour.
- Remove the husks from the onion, cut it into small cubes.
- Heat the oil in a pan, put onion, lightly browned. Add the mince, fry it until it turns pale. Spice up.
- In a glass shaker or jar, which can be tightly closed, break the remaining eggs, add 50 ml of milk and a large pinch of salt to them. Close the container and shake the ingredients in it.
- Divide dough into 12-16 pieces. Roll each part into a layer with a diameter of about 10 cm, tweak the edges, forming the sides.
- Place a tablespoon of filling in each “basket”. Smooth.
- Pour omelet. Spend it sparingly, otherwise it may not be enough for all the re-quills.
- Heat oven to 180 degrees.
- Move the reruns using a spatula to a baking tray covered with parchment.
- Send the baking tray to the oven, bake the baking sheets for 20 minutes.
After removing the quilts from the oven, brush them with oil, sprinkle with chopped greens and serve. The recipes on this recipe are hearty. If you eat 3-4 such baskets, the second course is not required.
Quails with chanterelles
Calorie dishes: 2130 kcal, per 100 g: 245 kcal.
- wheat flour - 80 g;
- rye flour - 120 g;
- baking powder for dough - 5 g;
- vegetable oil - 100 ml;
- hot water - 60 ml;
- sugar - 5 g;
- salt - to taste;
- chanterelles - 0, 2 kg;
- lard - 40 g;
- carrots - 75 g;
- bulb onion - 75 g;
- garlic - 1 clove;
- milk - 50 ml;
- chicken egg - 1 pc .;
- fresh parsley - to taste.
- Sift both types of flour, mix well, at the same time adding baking powder to them.
- Mix 60 ml vegetable oil with boiling water (same amount), add salt and sugar to them.
- Pour the resulting liquid into a bowl of flour, knead the dough. Cover it with cling film, set aside for half an hour.
- Chop the bacon.
- Sort through, wash the chanterelles, let them dry, cut into small pieces.
- Scrape carrots, wash, dry. Grind grated with small holes.
- Free the onions from the husk, finely chop.
- Heat the remaining butter in a pan, put mushrooms, onions and carrots in it, fry until done.
- Add garlic passed through a press, black pepper, mix.
- Mix the raw egg with milk and a pinch of salt, whisk it.
- Divide the dough into 6-8 parts, roll each part into a round cake. Put the cakes in a baking dish that has round grooves. Prick the dough with a fork.
- Spread the filling over future cakes, pour a little omelet over it.
- Place the form in an oven preheated to 200 degrees. Bake rerun for 20 minutes.
Carefully remove the quilts from the mold, sprinkle with finely chopped parsley and call everyone to the table. If you refuse to fill the quilts with omelet, you can eat them in the post.
Quails with cabbage and mushrooms
Calorie dishes: 2737 kcal, per 100 g: 205 kcal.
- rye flour - 0, 25 kg;
- wheat flour - 0, 25 kg;
- cabbage - 150 g;
- onions - 100 g;
- champignons - 150 g;
- chicken eggs - 3 pcs .;
- milk - 0, 2 l;
- soda - a pinch;
- butter - 50 g;
- salt - to taste;
- vegetable oil - how much will leave.
- Remove the butter from the refrigerator beforehand so that it softens.
- Put the butter in a bowl, break 2 eggs into it, pour in 150 ml of milk, add salt and soda. Spread until smooth.
- Sift rye and wheat flour, mix.
- Enter the flour into the prepared mass, kneading the dough. Leave the dough to “rest” for 30 minutes.
- Chop cabbage finely.
- Peel onions, cut into thin half rings or quarters of rings.
- Wash champignons, pat dry with a napkin, cut into cubes or strips.
- Cabbage with onions lightly fry in oil, drip a little water into it, simmer until ready.
- Fry the mushrooms separately, combine with cabbage. Salt and pepper stuffing.
- Divide the dough into 12 pieces. Each piece roll into a layer with a diameter of 10 cm, form baskets.
- Fill baskets with mushrooms and cabbage.
- Mix the remaining eggs and milk, whisk with a whisk, cover the baskets with this mixture.
- Place in an oven preheated to 180 degrees, cook for 20-25 minutes.
Reprints for this recipe can be cooked for dinner or lunch, taken to work or on the road, to be used as a snack.
Quails with potatoes
Caloric content of the dish: 3889 kcal, per 100 g: 164 kcal.
- wheat flour - 0, 4 kg;
- rye flour - 0, 2 kg;
- yogurt - 0, 4 l;
- chicken eggs - 2 pcs .;
- potatoes - 1 kg;
- onions - 100 g;
- milk - 40 ml;
- butter - 40 g;
- vegetable oil - 40 ml;
- soda - a pinch;
- sour cream - 40 ml;
- salt - to taste.
- The onions, peeled, cut into small cubes.
- Peel potatoes, boil until soft in salted water.
- Melt a small piece of butter, fry the onion in it.
- Drain water from the potato, leaving it quite a bit at the bottom. Pour milk into the pan with the potatoes. Mash masher or special mixer nozzle. Add the butter to the hot mashed potatoes, stir. Combine mashed potatoes with fried onions, stir again.
- In the bowl, break the raw egg, add the vegetable oil and yogurt to it, beat it.
- Sift flour, mix by adding soda and salt.
- Gradually pouring flour into a mixture of eggs and yogurt, knead the dough.
- After half an hour, divide the dough into small pieces, roll them into cakes, form baskets.
- Put the baskets on a baking sheet, fill them with mashed potatoes.
- Beat the second egg with sour cream, coat the mixture with the mixture.
- Send the re-quench to an oven heated to 200 degrees and bake them until golden brown, it will take about 20 minutes.
After taking out the quails from the oven, it will not hurt to cover them with a thin layer of butter. Potato quenches are among the most traditional versions of this Udmurt pastry and are a bit like Karelian wickets - rye flour cakes, which locals prefer to cook with potato filling.
Video: quit with meat and mushrooms
Perepech are among the traditional dishes of Udmurts, in the Urals they are prepared in many families. They are open pies with vegetable, mushroom or meat stuffing, baked under the egg. Make such a treat at home can any hostess, this task is not among the complex.