These succulent meat pies are Tatar in origin, very much like the Kazakh belyashi enjoyed throughout Russia. These peremech, typical for a Tatar meal, should be eaten right from the frying pan, juicy and hot.
Beat the eggs until light, then beat in the soured cream, single cream, salt, sugar and flour. Knead until smooth and elastic. Wrap the dough in waxed paper and refrigerate overnight before using.
In a food processor or mincer, mince all the filling ingredients together finely.
Prepare the meat pies: working with one-quarter of the dough at a time (leave the rest in the refrigerator), roll out each piece into a 12 in (30 cm) rope. Cut each rope into 6 pieces, then roll the pieces into balls between the palms of your hands. Flatten the balls slightly, and on a floured surface roll each ball out into a round 3½ - 4 in (9-10 cm) in diameter. Spread 1 tablespoon of meat mixture on each round, leaving 1 in (2.5 cm) around the edges.
To shape the meat pies, gather the dough in little pleats all the way around the patty, using an upward, folding motion. The result should be a round, flat pastry with a hole the size of a five pence piece in the middle. As each patty is made, place it on a linen cloth and cover with another cloth so that the pastries do not dry out.
Pour vegetable oil into a large frying pan to a depth of ½ in (12 mm). Heat it, and once it is hot add the peremech, a few at a time, hole side down. Cook the meat pies, turning once, for about fifteen minutes or until golden brown.
Makes 2 dozen meat pies.
6 tablespoons single cream, 2 eggs, beaten, Pinch salt, 4 fluid oz (120 ml) soured cream, Pinch sugar, 10 oz (280 g) plain flour
1 lb (450 g) boneless lean beef chuck, 1 onion, 1 clove garlic, 1 teaspoon salt