Entree: Russia – Volga Region – Перемяч ➤ Peremyach (Tatar/Volga deep‑fried open‑top meat pastry with a visible seasoned meat center)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 1 hr 30 min

Total 2 hrs 15 min

Ingredients

Dough
- 3 1/4 cups (410 g) all‑purpose flour, plus extra for dusting
- 1 cup (240 ml) whole milk, warmed to about 105–110°F (40–43°C)
- 2 1/4 tsp (7 g / 1 packet) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) salt
- 2 tbsp (30 ml) vegetable oil
- 1 large egg (for dough), about 50 g
Filling
- 1 lb (454 g) ground beef (or mix beef and lamb), raw weight
- 1 medium onion, about 8 oz (225 g), finely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground coriander or caraway (optional, for regional flavor)
- 2 tbsp (30 ml) water or beef broth to loosen filling
For frying
- Vegetable oil for deep frying, about 3–4 cups (720–960 ml) depending on pan
Finishing
- 1 egg beaten (for egg wash), about 50 g

Instructions

1. Make the dough: In a small bowl, stir the warm milk, sugar and yeast and let sit 5–10 minutes until foamy. In a large bowl combine 3 cups (375 g) flour and salt. Add foamy yeast mixture, egg and vegetable oil and mix into a soft dough, adding remaining flour as needed until dough is smooth and slightly tacky. Knead 6–8 minutes by hand or 4–5 minutes in a mixer.
2. Cover dough with a towel or plastic wrap and let rise in a warm place until doubled, about 1 to 1 1/2 hours.
3. Make the filling: In a bowl combine the ground beef, finely chopped onion, salt, pepper, coriander or caraway (if using), and 2 tbsp (30 ml) water or broth. Mix thoroughly until the mixture is cohesive and slightly pasty — this helps it hold together when frying.
4. Divide risen dough into 8 equal pieces (about 95–100 g each). On a lightly floured surface, flatten each piece into a 5–6 inch (12–15 cm) circle about 1/4 inch (6 mm) thick.
5. Place about 2–3 oz (55–85 g) of the meat filling in the center of each circle, leaving a margin of dough around the edges. Gather the dough edges up and pinch around the filling, sealing and leaving an open center so the meat remains exposed (a shallow cup with exposed top). Press the exposed meat lightly to flatten slightly.
6. Heat 1–1.5 inches (25–40 mm) of oil in a wide, heavy skillet or deep pan to 325–350°F (160–175°C). Brush each pastry rim lightly with beaten egg for a shiny finish if desired.
7. Fry the peremyachi, 2–3 at a time depending on pan, until the dough is golden brown and the exposed meat is cooked through, about 6–8 minutes per side, turning once carefully with a spatula so both sides brown evenly. Maintain oil temperature; lower heat if browning too quickly.
8. Transfer to a wire rack or paper towels to drain. Serve hot, traditionally with plain yogurt or sour cream and raw onion slices.