¾ lb of horse meat (ham); 4 oz. of horse fat; 1 onion; 2 cup of flour; 1 ¼ cup of milk; 1 tbsp. of sugar; 2 tbsp. of melted butter; ½ oz. of fresh yeast; 2 cup of rapeseed oil; 1 tsp. of salt; ½ tsp. black pepper
Make dough for pies: Mix sugar, salt, butter, yeast and warm (95°F, 35°C) milk. Pour the mixture into the sifted flour, knead the dough until smooth, put in a bowl, close with plastic wrap, leave it to prove for 2-3 hours (until doubles in volume). Meanwhile, make the stuffing: trim off fat from the meat, slice meat across the grain thinly, and chop with a knife to the size of buckwheat fat as well as meat. Add finely chopped onion to the meat, season with salt and pepper, add 2 tbsp. of milk, knead well. Knead the dough, divide into pieces of 2 oz. (55 g) each, and roll out with a rolling pin or stretch with your hands to the size of 5-6” (12-15 cm) in diameter. In the center of each pie put 1 tbsp. of filling and lightly press it then close the edges of the dough, gathering them around your index finger and rotating the dough with filling (the hole in the middle should be left open). Fry peremyachis in half dipped in the oil at 340°F (170°C), side with a hole down first for couple of minutes and then turn and fry for 3-4 minutes until golden brown the other side. Take out, put on a paper towel to drain excess oil. Serve immediately.