Udmurt perepechi usually prepared for the holidays, although traditionally these tasty pastries can be enjoyed not only in the solemn feast in the restaurant, but also to try during the ordinary meal in the cafe or dining room. Elevated and beautifully zasypnye edge flour cymbals are good at keeping any filling: meat (pork, beef, lamb), potatoes, cabbage, mushrooms, assorted cereals, cottage cheese and other products. A special delicacy - perepechi with minced blood of slaughtered animals or using various forest herbs.
The dough for perepechay prepared fresh or sandy or yogurt. Generally, any filling is poured omletes mixture (with the exception of sweet tarts with jam or other sweet filling).A very popular recipe purepecha with mushrooms. To test takes 500 grams of flour, 2 eggs, 200 ml of yogurt, salt - to taste. For the filling - 1 kg of fresh mushrooms, 2 large onions, omletes fill - 4 eggs, 200 ml milk, salt, pepper – to taste.
The mushrooms and onions are pre-crushed and fried with onion in sufficient for the selected varieties of mushrooms in butter or vegetable oil. The dough is mixed and divided into equal balls, of which using a rolling pin, roll out tortillas with a diameter of 8 to 10 cm edges of the tortillas gently "cavalcavia" for the formation of the necessary boards, and received "saucer" a bit popcuts in a furnace or oven first without the filling. Then baskets are filled with mushroom stuffing, filled with a mixture of eggs and milk and are baked at 180 degrees for about 15 minutes.
To obtain the brown crust of the tarts before baking it is recommended to grease with sour cream. When filing on the table an even more elegant appearance products will give them a greasing with butter.
Hot perepechi laid out on the dish slide. A hearty lunch will provide a proposal to the table for more soups: beef broth or warm milk.