How to make perepechi with mushrooms. Udmurt national dish perepechi. Filling for filling
Good afternoon, my dear readers!
Today I have for you one of our family’s favorite weekend recipes – baked goods with mushrooms . This 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 travel with family and friends to Ludorvay- 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 rebake 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:
-Exist two basic rules preparing baked goods:
-They are prepared only from unleavened dough.
The filling must be topped with a mixture of milk and eggs.
This time I prepared baked goods with butter
, which my mother, the 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.
Join my groups
Perepechi is one of the ancient Udmurt national dishes, which is cooked either in a Russian oven, or in the oven or microwave.
Externally, they look like mini-pizzas. The filling can be ground beef, lamb, pork or chopped cabbage, mushrooms, potatoes in combination with beaten eggs. Often, to prepare this dish of Udmurt cuisine, only an egg-milk mixture with sautéed onions is used. In general, the filling may vary, but in all cases the dough is usually prepared the same way.
Ingredients for making dough for baking:
- Premium wheat flour pre-sifted through a sieve (2 cups)
- Melted butter or margarine (5 tablespoons)
- 3 eggs
- Salt to taste
- Milk or boiled water.
Attention: the recipe is designed for preparing 5-6 perepechas; if desired, the proportions can be increased.
Ingredients needed to prepare minced meat for baking:
- Milk (1 liter)
- Eggs (4 pcs.)
- Optional: fried minced meat or mushrooms minced through a meat grinder (chopped cabbage, mashed potatoes)
- Salt to taste
- Greenery.
Recipe for rebake: cooking technology
Flour should be mixed with salt.
In another bowl, lightly beat the eggs with a fork.
The egg mixture should be added to the flour, melted butter or margarine should be poured in, as well as the required amount of milk or boiled water. To make the dough soft and pliable, knead it with your hands until it stops sticking to your fingers.
The finished dough needs to be cut into balls and rolled into neat pieces up to 2 mm thick.
The diameter can be nine to ten centimeters, but this is not important.
The juicy edges need to be pinched as follows:
The result should be something like this:
Then the juices should be laid out on a baking sheet, pre-greased with oil, or a frying pan:
After this, you need to start preparing the minced meat. To do this, you need to beat eggs with salt, pour milk into this mixture, add cabbage, minced meat, mushrooms or puree, as well as herbs if desired. Next, you need to fill the juice with the prepared filling to the brim. In this case, I used minced fresh mushrooms.
Perepechi are baked in the oven or Russian oven for 15-20 minutes at a temperature of 200 degrees. It is recommended to grease the finished baked goods with butter and serve immediately with tea, tomato juice or kefir.
An original dish of Udmurt cuisine, perepechi, tastes better when served hot. Bon appetit!
Dear friends! Have you ever tried Udmurt perepechi? The recipe for this pastry is presented to your attention today. Those who live in Udmurtia or have visited there will agree that perepechi is one of the most delicious national dishes. It’s a shame that this pastry is very rare outside the republic. So if you want to add variety to your lunch, try making your own perepechas.
And you can serve them on the table, just like pancakes and cheesecakes, with any tea or milk. The name “perepechi” itself has a rather simple origin. The fact is that this pastry is an ancient invention of Udmurt culinary specialists. And they initially cooked it in a Russian oven. But since cooking perekhi does not require a very high temperature, they were baked not deep in the oven, where the heat is high, but where the fold is located (between the mouth and mouth of the oven) - that is, in front of the oven. This is where the name came from.
Udmurt perepechi - recipe
To prepare this dish you need to make the dough and filling. The latter can be very diverse. But more on that below. As for the dough for rebake, according to the recipe, it used to be made from rye flour. But “everything flows, everything changes.” The modern version completely allows the use of any type of flour.
Rebake dough - recipe
- Flour – 2-3 cups;
- Egg – 1 pc.;
- Water – ½ cup;
- Milk – ½ cup;
- Salt – 1 teaspoon.
You can pour all of the above products into a container and knead them into dough. But I suggest you use the method that I have always used myself. To do this, pour flour on a flat surface (a larger amount than indicated in the ingredients). In the middle we make a hole into which we break the egg, add salt and pour in a small portion of warm milk and water.
Using a dull knife or the handle of a spoon, knead the dough, picking up flour from the edges. Gradually add the remaining liquid. When the dough acquires a thick consistency, knead it with your hands.
According to the recipe, the finished dough for rebake should be soft, elastic and should not stick to your hands. To prevent the dough from becoming chapped, sprinkle it lightly with flour, cover with plastic and begin preparing the filling.
It can be very different: from minced meat, fresh or sauerkraut, mushrooms (both fresh and salted), potatoes. They also make mixed fillings for baked goods - for example, from meat and cabbage or mushrooms and potatoes. We will make Udmurt perepechi separately with meat and cabbage.
Free book "Secrets of Love Cooking"
— In it you will find knowledge and recipes based on Ayurveda.
— Learn to cook in a way that a man will admire.
— Learn how to prepare dishes that enhance attractiveness.
— You can strengthen your relationships through cooking.
Filling for meat pastries
Finely chop the onion (1 medium-sized onion) and sauté in vegetable oil until golden brown. Add minced meat (300 g) and fry until cooked. Add salt and pepper to taste.
Fresh cabbage filling for peppers
Finely chop 300-400 g of cabbage and fry in vegetable oil until golden brown. Add salt and pepper to taste. We cut the greens and add them to the prepared cabbage.
Filling for filling
It is made from eggs and milk. In fact, this is the same omelette mass that is needed to prepare a classic omelette. For 4 eggs, take 180 ml of milk and a pinch of salt. Stir the mass well.
Preparing perepechas
Roll out circles with a diameter of 10-12 cm from the dough for rebake. Their thickness should be small - about 0.5 cm. Using tucks, we make a low side. It turns out to be a kind of tartlets. From the specified amount of dough ingredients, approximately 20 perepechas are obtained.
Grease a baking tray with oil and place the resulting baskets on it. We put the filling in them. It should lie flush with the sides. Fill with omelette mixture - approximately 3-4 teaspoons per bake.
Place the baking sheet in an oven preheated to 200-220°C. Since our pastry dough is rolled out thinly and the filling is almost ready, the baked goods are prepared quickly. Literally in 20 minutes, when the omelette mixture “sets” and the sides of the baskets are slightly browned, everything is ready.
To make the bakes softer, you can dip them in hot milk immediately after the oven, cover with foil, and top with a towel. In a few minutes, the baked goods will “rest” and can be served.
Be sure to try the Udmurt perepechi. The recipe for their preparation is simple, and the delicate taste and unusual shape of the baked goods deserve that this dish of national cuisine should be prepared more often.
Bon appetit!
Good afternoon, hostesses!
Today we will continue the topic of Cooking and present to your attention the Udmurt national dish Perepechi. Today's column is presented by Iri, the owner of the blog “The World is Beautiful!”
They are called that because they are baked in a Russian oven in front of the fire (in front of the stove). In the modern world, of course, they are baked in the oven.
You won’t find it outside the spring region, but in Udmurtia, perepechi are included in the holiday menu not only of all native Udmurts, but also of almost every cafe. And of course, it, or rather they, baked goods, are an indispensable treat from the Buranovsky grandmothers:
Perepechi are a small basket with an omelette filling, which can include various ingredients - minced meat, cabbage, mushrooms, etc. Mushroom ones are especially tasty, in my opinion! Although at home I most often make it with minced meat and onions:
In the summer of 2014, I was able to visit Finland, where I was surprised to discover that in stores and cafes they sell something very similar to our perepechas, but the filling in them is not omelet, but in the form of mashed potatoes or porridge.
Do you know why, far away, we came across this dish, so rarely found in Russia? Because this dish is so ancient that you can only find it among the “brothers” - the Finno-Ugric peoples, uniting Hungarians, Finns, Estonians, Mordovians, Udmurts, Mari, Sami, Karelians, Komi, Khanty, Mansi, etc.
In general, I really respect the national dishes of different nations and wherever I am, I try to try such dishes. Their centuries-old history so perfects and verifies ancient recipes over time that there are simply no tasteless ones!!!
So, to make perepechas we will need unleavened dough with rye flour and omelette filling.
First of all, let's prepare the filling.
For the omelette mass: egg – 4 pieces; milk - a quarter glass; salt to taste, I add half a teaspoon because I’m not keen on salt.
Now it's the filler's turn. In this case, I put mixed raw minced meat, green onions and finely chopped onions there. This is how thick the filling should be, that is, quite liquid, well, like 15% thick sour cream:
Another filling option is white cabbage. But I never put it raw, but I do this - I chop the cabbage quite finely - in a blender with a vegetable cutter attachment (and my grandmother always chopped it in a wooden trough :)) and lightly simmer it in a frying pan with the addition of vegetable oil. Then I’ll definitely let it cool and put it in the omelette mixture. If you don't cool it down, you know, the egg will curdle from the hot cabbage.
And the most delicious thing is the mushroom filling! To do this, dried mushrooms must be soaked, chopped finely, simmered in a frying pan with butter and onions, cooled and combined with the omelette mixture.
We've prepared the filling, let's make the dough:
To prepare unleavened dough: water – 1 glass; rye flour – 1 cup; wheat flour - 2 cups; 1 egg; 1 tbsp. sunflower oil; salt - half a teaspoon.
If there is no rye flour in the house, then you can only use wheat flour.
Knead the stiff dough:
And we begin to sculpt these baskets from it:
To do this, roll out a ball of dough into a flat cake with a diameter of 8-10 cm, a thickness of 2 mm, sprinkling with flour:
We make tucks like this:
We continue to do this around the entire circle, forming sides:
This is how the basket turned out:
Place on a baking sheet. I don’t grease the baking tray with anything.
I pour the filling with a spoon just short of reaching the edges:
Now place the baking sheet in the preheated oven. I bake at 180 degrees, approximately 15 -17 minutes. Cooking time depends on the oven. But certainly no more than 20 minutes. You will see by appearance that the baskets are slightly browned, and the omelette mass has “set”.
I grease the finished baked goods with butter along the bottom and on the sides, cover with a linen towel, cover with film and let them “rest” for 5 minutes.
Serve hot with tea, juice, compote, milk.
Oh, and yummy! Try it - you definitely won’t regret it! Sometimes you cook spaghetti in Italian or meat in French, but are our dishes inferior to them in some way? Of course not!
Cheskyt honey potoz! Bon appetit!
Udmurt national dish, so old that the Udmurt brothers, the Finno-Ugric peoples, have an analogue.
Perepechi is a very tasty pastry originally from Udmurtia.
To put it simply, Udmurt perepechs are a kind of flat baskets or tartlets made of shortbread-like dough with some kind of filling. Rye flour is most often used for dough. The filling can be very varied - meat, cheese, cabbage, mushroom, sometimes even sweet.
And today we want to invite you to prepare perepechas with potatoes. We will add wheat flour - it will also turn out very tasty.
Amount: 12
Baking time: 30 minutes
Ingredients:
For the test
wheat flour – 400 grams;
milk – 150 ml;
creamy margarine – 100 grams;
salt.
For filling
peeled potatoes - 500 grams;
milk – 50 ml;
salt;
egg for lubrication.
Cooking Udmurt perepechi:
1) Heat the milk, then melt the margarine in it, add salt and mix thoroughly. Next, knead the dough, adding flour in small handfuls. It should turn out cool.
2) For the filling, boil the potatoes and make a puree with milk and salt.
3) Roll out the dough for rebake; the thickness of the layer should be 3 mm. Then cut out palm-sized circles from it. Pinch each circle around the edges, as in the photo.
4) Place all the peppers on a baking sheet (don’t forget to grease it with oil), fill each of them with mashed potatoes and cover with a thin layer of beaten egg on top. It is necessary to brush the filling with egg, otherwise it may crack after baking.
5) Bake them in the oven on the middle shelf for 30 minutes at 180C.
Olga Kamasheva prepared Udmurt perepechas with potato filling.
Other baked goods from national cuisines:
Articles on the topic
