Udmurt rebakes - old recipe Udmurtia, such as an open cheesecake. Perepechi became famous after the Eurovision Song Contest 2012, when the Buranovskiye Babushki treated Europeans to their national dish. In Izhevsk, the capital of Udmurtia, there was even a contest "Pepechi vs Pizza". Rebakes are usually prepared from rye flour, and the filling can be any - both meat and vegetable, and is filled with an egg or a milk-egg mixture.

Recipe for cooking Udmurt rebakes with cabbage, mushrooms and egg

Knead the dough from a mixture of rye and wheat flour, adding sour cream, egg and salt. Leave the dough to rest for about 30 minutes, covering the bowl with a towel.

We are preparing the stuffing.

Cut fat small cubes, by the way, .

We cut the onion into half rings, the cabbage into thin strips. We heat the pan, add a little vegetable oil, spread the onion, lard. When the onion becomes transparent, add cabbage, cover with a lid and simmer for about 5 minutes.

Enjoy your meal!

Ingredients:

for the test (for 6 pcs.)

• 150 g rye flour
• 70 g wheat flour
• 150 g sour cream 20%
• 1 egg
• 1 tsp salt
• some milk for brushing

For filling

• 40-50 g salted fat
• 100 g fresh cabbage
• 180 g mushrooms
• 1 large onion
• 6 pcs. eggs

One more recipe

Perebaki with meat

We knead the dough, roll it into a ball, cover with a napkin, leave to rest for half an hour.

Then we roll out cakes with a diameter of 8-9 cm, pinch the edges to make a basket. We prick the bottom with a fork so that it does not swell and bake for 10-15 minutes at a temperature of 180 degrees.

"Our family is closely intertwined different cultures. My mother is Russian, but she was born in an Udmurt village, then she married into an Udmurt family. Therefore, the family prepared both Russian and Udmurt cuisine. Now we already live in the house together with my husband, but when the children and grandchildren gather at a large table (we have 3 children and 4 grandchildren), we cook a lot of different pastries.

Recipe:

4 cups flour

2 tablespoons of melted butter or margarine, 1 glass of milk or water (old women cook exclusively with milk),

1 tablespoon of sugar

1/2 teaspoon salt.

(Ingredients listed are for a 20 piece test).

The most diverse fillings: meat, fried fresh mushrooms, pickled mushrooms, liver, egg with onions, potatoes, cabbage, there are also rebakes for tea - sweet with jam.

Dough: Mix flour, eggs, melted butter, milk, sugar and salt. We make balls, then cakes. Further, lifting the edge, with one finger from the inside, holding the dough, and pinching it from the outside with two fingers, we make small "sides".

FILLING: Our bakes are with mushrooms. We fry minced meat with onions.

When the filling is ready and the dough is ready, we will make an omelette mass, with which we fill the bakes. For her, you need to beat 2/3 cups of milk and one egg. Salt and pepper are added to taste.

So, on a greased frying pan lay out the forms of dough. We bake in a Russian oven. Then fill with stuffing and top with omelet mass.

Baked at a temperature of 200-220°C, cooking time 25-30 minutes.

If we bake in the oven, you can fill the forms of rebaking with minced meat and filling immediately.

The national Udmurt dish is served only hot. Very tasty - with milk!"

The recipe of the national Udmurt dish from the participant of the competition "Recipes of our grandmothers" Svetlana Chernykh, p. Vavozh, Udmurt Republic.

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Perepechi primordially Udmurt and very delicious pastries. For the first time I tried perepechi many years ago during a trip to Sharkan (Udmurtia). The Sharkan region is unique in its nature; it is not without reason that it is called little Switzerland.

Photo of those places:

And what kind of people live there! Kind, responsive. In 2014, the village of Starye Bygi, Sharkansky district, was named the cultural capital of the Finno-Ugric world. This international competition has been held since 1985. Competitors for the title were settlements from Estonia, Karelia, Mordovia, Yugra. But at the XI Congress of MAFUN (Youth Association of Finno-Ugric Peoples) it was proclaimed that Starye Bygi had won. They say that now there is a real pilgrimage. Residents receive numerous delegations, demonstrate incendiary folk songs and dances, and, of course, treat national dishes, including repeches.

Perepech dough is traditionally made from rye flour. Perepechi are baked in front of the stove (hence the name). It is now difficult for many residents of megacities to explain what a Russian stove is, and what kind it turns out tasty food. But rebaking works well in a conventional oven. The filling for rebaking can be made for every taste: fried minced meat or meat, cabbage, mushrooms, cheese.

For northern and southern Udmurts, the authentic recipe for baked goods may differ. "Buranovskiye Babushki", who treated the Europeans after the press conference at Eurovision 2012, cook rebaked with milk and butter. But the most winning dough for rebaking is obtained on sour cream: the rebakes are delicious, tender. After baking, such a dough is not hard, if you apply some tricks of kneading it.

Recipe for pasta dough

Whisk two chicken eggs with a teaspoon of salt, add 1 tsp. slaked 9% baking soda vinegar, mix everything thoroughly. Add 20% sour cream (250 g), slowly add three cups of wheat flour premium. Stir the dough on the rebake with a spoon, like porridge. Divide it into two equal parts.

From the first half, knead elastic soft dough, adding a little flour. Roll it out like , only slightly thicker. Cut out circles with a diameter of 15 cm from it, and make baskets - tartlets out of them with your hands. You don't need to use any molds for baking.

Pierce the middle of the basket with a fork so that the dough does not swell during baking.

How to bake rebakes

Even before kneading the dough, you need to prepare the filling: fry minced meat or mushrooms, stew - fry cabbage or grate cheese.

Bakes with meat.

In the fried minced meat with the addition of salt and pepper to taste, after cooling, add the egg.

Bakes with mushrooms.

Fry the onion until discoloration, chop the mushrooms (to make the rebakes more tender, I take only mushroom caps, for example, champignons).

Bake with cabbage.

Shred the cabbage. Pour a small amount of water, simmer in a pan until it boils completely, fry a little on sunflower oil, salt to taste.

Bakes with cheese.

Grate Dutch cheese on a fine grater, mix with finely chopped tender sprigs of dill, mix with an egg.

Sweet baked goods.

For sweet bakes, any jam or jam is used. Rebakes work well with raspberry jam. In the photo in the center, one rebake with lemon jam is prepared from the remnants of the dough.

Note: It is advisable to put a raw egg so that it does not crumble and fall apart after cooking the rebakes.

Put an old frying pan with water into the oven at the very bottom (so that the rebakes do not dry out during baking), preheat the oven to 200 degrees.

Put the prepared baskets on a cold baking sheet, fill them with stuffing, put the baked cookies on the middle shelf of the oven. Cooking time depends on their total volume.

While the first batch of rebakes is being prepared, mix the rest of the dough scraps with its second part, knead again elastic dough, make baskets out of it, fill them with stuffing and bake rebakes.

What are the mistakes in cooking

If you try to immediately roll out the entire volume of the dough, as a result, the dough may turn out to be tough.

Too much thin dough for rebaking will not keep its shape. Rebakes made from thick dough can be harsh.

Baking on the top shelf of the oven can cause the tops to burn. On the bottom - the rebakes will burn from the bottom.

Perepechki should turn out a beautiful golden color and be sure to be tasty.

Eat hot biscuits.

Baking is open pies stuffed with meat, mushrooms or vegetables. Each hostess prepares perepechki in her own way. I decided to try to cook perepechi with meat on sour cream dough. On this test, they turned out soft, juicy. Flour for making dough can be taken in half with rye.

For the preparation of baked goods with meat, we will prepare the products according to the list.

Mix sour cream, milk and yolk.

Adding a little flour, knead the dough. We cover the dough with a napkin and prepare the filling.

Fry the minced meat with onions, add a couple of tablespoons of water and simmer under the lid until the water evaporates. Salt and pepper to taste.

For the omelette mass, stir the egg in milk.

We sculpt rebakes from the dough - divide the dough into 10 parts, roll each piece of dough into a cake with a diameter of 12 cm. Raise the edges of the cake up and pinch it in a circle. Lay the dough balls on a baking sheet. Can you grease a baking sheet? vegetable oil or lined with baking paper.

We spread 1 tbsp of filling in each pie.

Fill with omelet mass of 2 tbsp.

We bake at a temperature of 180 degrees for 15-20 minutes.

Our meat pies are ready, serve hot. Enjoy your meal!

Perepechi - a recipe for Udmurt vintage baking, which is a kind of cheesecake with various meat or vegetable fillings and egg filling. It is customary to serve such a treat hot, piping hot, supplemented with tea or milk.

How to cook perepechki?

AT classical performance Udmurt rebakes are prepared on an open fire in front of the oven, which is the reason for the name of the baking. However, nothing will prevent you from baking products that are not inferior to the classics in a modern manner in the oven.

1. In the original, the base for baking is tartlets or baskets with low sides made of dough based on rye flour, instead of which you can use only wheat or a mixture of two types in arbitrary proportions.
2. The filling for baked goods can be made from meat or fish, potatoes or cabbage, mushrooms or cheese, pumpkin or cottage cheese, and other vegetables.
3. Filling before baking products is poured with a mixture of eggs and milk, so that the products are juicy and not dry.

Rebake dough - the best recipe

The dough for rebaking should be well kneaded, aged for at least half an hour, moderately steep and roll out well. Recently, it is kneaded mainly on wheat flour or replace more or less of it with rye, bringing the version of the baking base closer to the old traditional one.

Ingredients:

• margarine or butter - 100 g;
• eggs - 2 pcs.;
• flour - 4 cups;
• milk - 200 ml;
• granulated sugar - 1 tbsp. a spoon;
• salt - 0.5 tsp.

Cooking

1. Combine margarine with eggs, milk, salt and sugar.
2. Add flour, knead the dough, let it lie down for 30 minutes.
3. Divide the flour ball into 12-14 servings, roll each one to a cake with a diameter of about 10 cm.
4. Pinch the edges in a circle, forming the sides.

Perepechi with meat - recipe

Perepechi with meat is a Udmurt pastry recipe that gained popularity after the performance of Buranovsky Babushki at Eurovision 2012. Grandmothers treated journalists to tasty hearty products, thereby fueling interest in their national cuisine and making such pastries famous and in demand.

Ingredients:

• minced meat - 0.5 kg;
• onion - 100 g;
• eggs - 3 pcs.;
• milk - 70 ml;
• salt, pepper, oil.

Cooking

1. Knead the dough, leave to proof.
2. Fry the onion with minced meat in oil, salt and pepper the mass to taste.
3. Roll out portions of the dough, form tartlets with sides, place them on a baking sheet and fill with minced meat.
4. Beat the eggs with milk and a pinch of salt, pour the minced meat in tartlets with the omelette mixture.
5. Bake in the oven for 20 minutes at 180 degrees.

Perepis with cabbage

Perepechi is a recipe that can be made with cabbage by stewing it using your own technology or using the recommendations below. In some cases, if desired, the filling is supplemented with boiled or fried mushrooms, assorted vegetables from green peas, corn, sautéed carrots.

Ingredients:

• dough for baking - 1 serving;
• cabbage - 0.5 kg;
• green onion- 1 bunch;
• eggs - 2 pcs.;
• milk - 100 ml;
• butter - 20 g;
• salt pepper.

Cooking

1. Prepare the dough.
2. Shred the cabbage, let it in butter by adding salt and pepper.
3. At the end of the stew, green onions are mixed in, the filling is allowed to cool.
4. Form dough blanks in the form of tartlets, fill them with cabbage mass.
5. Beat the egg, adding salt, milk, pour the mixture into tartlets with cabbage.
6. Bake perepechi with cabbage and egg for 25 minutes at 200 degrees.

Perepechi with mushrooms - recipe

Mushroom perepechi - a recipe that can be performed with champignons and, which is especially preferable, with forest mushrooms, which are pre-boiled, or if the variety allows, immediately fry in a pan with butter and onions. Instead of sour cream, you can add a little homemade heavy cream to the mushroom fry.

Ingredients:

• dough for baking - 1 serving;
• mushrooms - 0.5 kg;
• onion - 1 pc.;
• sour cream - 2 tbsp. spoons;
• eggs - 2 pcs.;
• oil - 40 g;
• salt pepper.

Cooking

1. Knead the dough.
2. Fry onions with mushrooms in oil until moisture evaporates and readiness, seasoning to taste with salt and pepper in the process.
3. At the end of frying, sour cream is mixed in, heated with stirring for a minute.
4. The ready-made mushroom filling for rebaking is laid out further along the dough blanks in the form of low tartlets.
5. Products are supplemented with eggs beaten with salt and baked at 200 degrees for 20-25 minutes.

Perepechi with potatoes - recipe

Rebake with potatoes - a recipe through which you can cook an excellent original alternative to trivial ones. Beaten eggs for lubrication of prepared blanks are best supplemented with sour cream instead of milk, which will provide the products with an additional appetizing blush.

Ingredients:

• dough for baking - 1 serving;
• potatoes - 1 kg;
• onion - 1 pc.;
• sour cream - 20 g;
• egg - 1 pc.;
• oil - 40 g;
• salt pepper.

Cooking

1. Knead the dough.
2. Peeled potatoes are boiled, mashed to a state of puree, adding a little broth and butter.
3. Onions are fried in oil, added to potatoes, tartlets formed from dough are filled with mass.
4. Beat the egg, adding salt and sour cream, grease the blanks.
5. Bake perepechi with potatoes for 20 minutes at 200 degrees.

Perepechi with cheese

They will be tasty, satisfying and nutritious. You can use rubbed hard cheese, brine varieties or cottage cheese mixed with herbs. In this case, you can prepare the dough for baking on kefir, use it both in classic version milk or replace the milk base with water.

Ingredients:

• dough for baking - 1 serving;
• cheese - 0.5 kg;
• greens and green onions - 1 bunch each;
• sour cream - 40 g;
• eggs - 2 pcs.;
• milk - 70 ml;
• pepper.

Cooking

1. The dough is kneaded and after 40 minutes tartlets are formed from it.
2. Grind the cheese, mix the shavings with chopped herbs and onions, adding pepper if desired.
3. Fill tartlets with cheese mass, add a little scrambled egg and milk mixture.
4. Bake products for 20 minutes, setting the temperature to 200 degrees.

Pumpkin Bakes - Recipe

As a filling for such baking, a pumpkin is suitable, which should be finely chopped or grated, and then stewed with butter and fried onions. on the bake it turns out softer, more tender. Blanks from such a base are traditionally baked on a baking sheet or in cupcake molds.

Ingredients:

• sour cream - 1 cup;
• eggs - 4 pcs.;
• flour - 4 cups;
• pumpkin - 0.5 kg;
• onion - 1 pc.;
• greens - 0.5 bunch;
• milk - 70 ml;
• salt, pepper, oil.

Cooking

1. 2 eggs, a teaspoon of salt and flour are added to the sour cream until a dense, non-sticky dough texture is achieved.
2. Leave the base for 40 minutes.
3. Saute onions in oil.
4. Pumpkin, salt, pepper are added, the vegetable is allowed to soften, adding greens at the end.
5. Perepi are formed, filled with pumpkin filling and an omelette mixture of eggs and milk.
6. Bake products for 20 minutes at 200 degrees.

Rye perepechki - recipe

Rye flour pie is prepared with onions or by combining the component with fried, boiled mushrooms, cabbage, boiled eggs, herbs. Often, to give greater plasticity and stickiness to the dough, rye flour is combined with wheat flour, adding a third of the total amount or at least a couple of tablespoons.

Ingredients:

• rye flour - 3 cups;
• wheat flour - 1 cup;
• sugar - 1 tbsp. a spoon;
• margarine - 60 g;
• milk or water - 1 glass;
• eggs - 4 pcs.;
• minced meat - 0.5 kg;
• onion - 1 pc.;
• broth - 100 ml;
• salt, pepper, oil.

Cooking

1. Mix two types of flour, make a recess in the center.
2. Beat a little 2 eggs with sugar and a spoonful of salt, add milk or water, pour in flour, knead the dough.
3. Fry the meat with onions, fill the baskets formed from the dough with the mixture.
4. A mixture of eggs and broth is poured inside, products are baked for 20 minutes at 200 degrees.

Perepechi with fish - recipe

Perepechi - the recipe of which will be of interest to all admirers home baking, easy to cook with fish. Suitable fillet of pink salmon, salmon or other fish varieties. The product is twisted in a meat grinder or simply chopped finely, after removing the bones, and then fried with the addition of onions and spices until cooked.

Ingredients:

• dough for baking - 1 serving;
• pink salmon (fillet) - 0.5 kg;
• onion - 1 pc.;
• oil - 50 g;
• eggs - 2 pcs.;
• milk - 50 ml;
• salt pepper.

Cooking

1. Knead the dough.
2. Fry fish with onions in butter, spread in formed baskets of dough.
3. Pour into each a little mixture of eggs and milk.
4. Bake perepechi with pink salmon for 20 minutes at 200 degrees.

Sweet rebakes - recipe

Sweet perepechi with cottage cheese is a good variation on the theme of cheesecakes, which can be prepared with the addition of raisins, dried fruits or berries. You can flavor the filling with vanilla or add a little cinnamon to the composition. Using low-fat cottage cheese it is supplemented for tenderness of taste with a slice of butter.

Ingredients:

• dough for baking - 1 serving;
• cottage cheese - 0.5 kg;
• sugar - 2 tbsp. spoons;
• sour cream - 50 g;
• eggs - 2 pcs.;
• raisins - 50 g;
• vanilla.

Cooking

1. Knead the dough for rebaking, and after 40 minutes mold baskets with sides.
2. Mix cottage cheese with sugar, sour cream, adding eggs, steamed raisins and vanilla.
3. Fill baskets with stuffing.
4. Bake perepechi with cottage cheese for 20 minutes at 190 degrees.

Rebake in a slow cooker - recipe

Rebakes with mushrooms and potatoes, meat and onions, cabbage and cheese, or with other combinations of filling components, are easy to cook using a slow cooker. The disadvantage of such a method heat treatment there will be only a small number of products that can be baked at one time.