Echpochmak with meat and potatoes - step-by-step recipe with photos

Not every one of us has heard such a word - “echpochmak”, although many have probably seen it and eaten it. This is a dish of Tatar cuisine, and the literal translation means “triangle”. It is prepared from yeast or unleavened dough, filled with meat and added onions and potatoes. The main, traditional filling is lamb. There is another feature of this dish - the filling is placed in it raw. So today we will start mastering the preparation of such an interesting dish as Tatar-style echpochmak.

Recipe No. 1 - prepare echpochmak in the standard way

To prepare the dish we are considering, you will need for the dough: 33 grams of baker's yeast, 800 grams of flour, three eggs, three tablespoons of granulated sugar, 0.33 liters of milk, 60-70 grams of butter, half a teaspoon of salt. For the filling we will prepare: 300 grams of lamb, three onions, four potatoes, one egg for brushing the dough, black pepper and salt. To prepare echpochmak in Tatar style, we start, of course, by preparing the dough. Dissolve the yeast in warm milk along with a teaspoon of granulated sugar. Let him insist.

We also stir the sugar in the egg with a whisk until it is completely dissolved. Add to the first container and mix well. Sift the flour through a sieve, add our mixture and knead the dough. While kneading, add the butter little by little. Upon completion, cover with a towel and leave in a warm place for fermentation for a couple of hours. Then add salt, knead again and again for an hour and a half aside. Then knead again, cover with a towel and start filling.

Prepare the filling and bake echpochmak in Tatar style

The filling is prepared quickly and easily. Wash the meat and cut into small pieces. We also peel the potatoes and onions and cut them into small cubes. Stir, pepper and salt. Turn on the oven and leave it to preheat to 210 degrees. Divide the dough into two parts. One is again under the towel, and the second is cut into nine parts. Take one of these pieces and knead it with your palm on the table to form a circle.

Place a tablespoon of filling, form a triangle and pinch the top. We do this so that there is a small hole at the top - excess moisture will evaporate through it. Cover a baking sheet with parchment, place the echpochmak on it, let it sit for a little while. Mix the egg and grease the baked goods. Place in the oven and bake for at least 40 minutes, temperature – 200 degrees. After 20 minutes have passed, cover with damp paper. Place the finished dish on a towel and also cover with a clean towel on top. Now you know how to cook echpochmak in Tatar style.

Recipe No. 2 - preparing echpochmak with kefir

To complete this recipe we will need: two glasses of kefir, a teaspoon of salt, five glasses of flour, one package of dry yeast, 300 grams of meat with fat, three potatoes, two onions, four tablespoons of vegetable oil, half a glass of broth (or water) , ground black pepper.

If for the previous version we took the recipe for “Echpochmak” in the Tatar language, translated it and made a traditional dish, now we will not adhere to any requirements. For meat, for example, let’s take fatty pork. Wash it and cut it into hazelnut-sized pieces. We will also cut the potatoes, add meat, chopped onions, vegetable oil - two spoons, pepper and salt.

Mix everything thoroughly. We make the dough as usual, cut it as for pies (in pieces), shape it into small balls and make flat cakes the size of a saucer with the palm of your hand. Place the filling on them, pinch them into a triangle and place them on a greased baking sheet. After 15-20 minutes, brush the top with egg and place in the oven for one hour. It turned out to be an excellent Tatar-style echpochmak. The kefir dough added tenderness and lightness to it.

Unleavened dough echpochmak recipe with photo

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- Summary

Monday, August 01, 2011 02:12 + to quote book

Echpochmak - delicious, aromatic, tender pies! The Tatars have always attached great importance to dough, skillfully baking pies from sour dough (yeast, unleavened, simple and rich, steep and liquid dough). Products with filling give Tatar cuisine a special uniqueness. The most ancient and simple pie is kystyby - a combination of unleavened dough (in the form of sochnya) with millet porridge and mashed potatoes.

Belish, made from unleavened dough stuffed with pieces of fatty meat (lamb, beef, goose, duck, etc.) with cereal or potatoes, is considered a favorite and no less ancient. It is made in large and small sizes (vac-belish).

This category of dishes also includes Echpochmak (triangle), peremyach stuffed with minced meat and onions. Echpochmak (triangular in shape) is a Tatar national dish, a baked product made from yeast dough, less often unleavened dough, stuffed with potatoes, meat, usually lamb and onions.

Choose for yourself: yeast dough will stand out too much in the pie, and fresh dough will be a little dry. You can add a little sour cream and softened butter to the unleavened dough - they will make it crumbly.

The defining feature is the method of preparation, in which the filling is placed raw, unlike most other products of this kind. Meat and onions are cut into small cubes. In the filling you can use not only lamb, but also beef, veal, goose or chicken (but you need 600 - 650g of poultry meat, not 500g). If possible, you can add 50 - 100g of finely chopped fat tail fat.

You need to add broth to the pies. The dough will not soften. It is the broth that gives the unique juicy taste to echpochmak. Bon appetit!

Echpochmak. Option 1

Ingredients for the dough: flour 600-700 g milk 1 glass margarine 125 g yeast 25 g salt, sugar 1 tbsp. l.

filling: meat 600 g potatoes 5 pcs. onion 1-2 pcs. melted butter 150 g salt, pepper egg 1 pc. bouillon

Dough preparation method:

1. Let the yeast rise by pouring a small amount of warm water and adding a little sugar.

2. Melt the margarine, pour milk into it, let the mixture cool to room temperature, add the appropriate yeast, and add salt.

3. Add half the flour, knead, and let rise for 30-40 minutes.

4. Add half of the remaining flour, knead, leave for another hour.

5. Add the rest of the flour and knead until it comes away from your hands. If the dough seems wet, add flour. Leave to rise for another hour, deflating the dough from time to time.

1. Take beef or lamb (or duck, goose) pulp. Cut the meat, potatoes, and onions into cubes slightly smaller than a hazelnut.

2. Place in a bowl, add melted butter, salt, sprinkle with pepper, mix thoroughly. Let it brew for an hour.

3. Divide the yeast dough into balls and roll them into flat cakes.

4. Place the prepared filling on each flatbread, lift the edges of the dough on three sides, pinch, and leave a hole in the middle, which is closed with dough plugs.

5. Place the triangles on a greased sheet or frying pan, brush the top with raw egg and place in the oven.

6. After half an hour, remove, open the hole, pour broth into the triangle, close with a stopper and return to the oven, where keep until done. Echpochmak bakes for about an hour and is served hot. Bon appetit!

Ingredients for the dough:

flour - 0.5 kg yeast - 50 g warm milk - 1 tbsp. vegetable or butter - 1 tbsp. eggs - 1-2 pcs. butter or margarine - 100 g salt sugar - 1 tbsp.

Filling ingredients:

meat - 300-400 g potatoes - 2-3 pcs. onions - 1-2 pcs. salt pepper

Broth: egg - 1 pc. butter broth (or water)

Preparation of yeast dough (puff pastry):

1. Dissolve yeast (fresh) in warm water (2-3 tbsp), add 1 tbsp. sugar and place in a warm place for 15-20 minutes.

2. When the dough starts to bubble, pour in milk, 1 tbsp. oils, eggs, salt. Mix everything thoroughly.

3. Gradually add flour and knead the dough. To make puff pastry, you need to roll it out, brush it with melted butter or margarine, and fold it in half. Lubricate again, fold, etc. until all the butter or margarine is used up.

1. Cut the meat into small pieces or grind in a meat grinder.

2. Cut raw peeled potatoes into small cubes and add to the meat,

3. Chop the onion.

4. Salt and pepper the filling, add a little oil and mix everything thoroughly. Roll out the dough into flat cakes, about the size of a tea saucer. and place the filling in the middle of the flatbread.

5. The edges of the cake are wrapped not on 2 sides, as in ordinary pies, but on 3 sides. A hole is left in the middle, which is temporarily closed with a dough plug.

6. Grease the baking sheet with butter. Before baking, brush the echpochmak with egg and bake in a preheated oven.

7. After 20-30 minutes, remove the cork and echpochmakov, pour broth (or water) inside, close the cork again and bake for another 20-30 minutes until done.

8. The finished echpochmak is greased with oil. Bon appetit!

Ingredients for unleavened dough:

4 cups flour, 1 egg, about a glass of water, 2 - 3 tbsp sour cream, 4 - 5 tbsp butter, 1 tsp salt

Ingredients for yeast dough:

4 cups flour, 2 eggs, 1 teaspoon salt, 2 tablespoons sugar, 8g dry yeast, 6 tablespoons vegetable oil, about 1 cup water

2 - 4 cups broth

Filling ingredients:

500g fatty lamb, 80g fat tail fat, 2 onions, 50g butter (can be melted), 500 - 600g potatoes, 2 - 2.5 teaspoons salt, 1 teaspoon pepper

Preparation: 1. Make unleavened or yeast dough, leave one yolk for greasing the pies (add sour cream and warm butter to the unleavened dough).

2. Cut the meat and fat tail into small cubes.

3. Cut the peeled potatoes into small cubes and immediately place them in cold water to prevent them from darkening.

4. Chop the onion very finely or grate it.

5. Mix together meat, fat tail fat, potatoes, onions, oil, pepper and salt.

6. Divide the dough into 10 parts. Roll each part into a circle with a diameter of approximately 16cm.

7. Place the filling on the dough and pinch it together immediately (the filling will release juice and the dough will become wet.

8. Place the filling in the shape of an isosceles triangle. Lift the edges of the dough on three sides and pinch, leaving a small hole in the middle.

9. Place the pies on a greased baking sheet, brush the top with yolk, place in a preheated oven and bake at 220°C until done (1 hour). During baking, boiling juice should be visible in the holes. If the juice is not visible, then you need to add hot broth into the hole.

10. Place the finished echpochmak on a dish, grease the top with butter and pour about 1/3 cup of broth into each. Bon appetit!

Ingredients for the dough: 50 grams of butter, 150 grams of fat sour cream, 1 tsp salt, 0.5 tsp baking soda, 1 tablespoon sugar.

Ingredients for filling: Any meat (I like chicken or beef, although lamb is also possible), Potatoes, Green onions - a lot, Fresh parsley, Dill, Bay leaf, Salt, pepper to taste.

Broth: Boil chicken or meat (broth cubes contain salt!) Butter (the broth is juicier and more tender)

Egg and warm milk for lubrication

1. Dough: melt butter, 2. Mix with sour cream, salt, sugar, soda. 3. Add flour and knead until soft elastic dough. Under no circumstances should you beat the dough - it will turn out very tough! The dough should be soft and fatty. 4. Cover with a towel, lid and let rest for at least half an hour.

5. Filling: Cut everything into small pieces, the size of a raisin. Meat and potatoes are usually taken in equal proportions.

6. Mix everything, adding finely chopped bay leaf and salt and pepper.

7. Knead the dough one more time and divide into 4 parts, each of which into 3 more.

8. Roll out into a circle, not very thin, put the filling in the middle and pinch it in the shape of a triangle, leaving a small hole in the middle. It is more convenient to hold the triangle in your hand - it turns out more neat. This makes 12 triangles.

9. Place on a baking sheet greased with butter and in an oven preheated to 180 degrees for about 35-40 minutes.

10. 15 minutes before readiness, remove from the oven and pour over meat or chicken broth, pour 2-4 teaspoons of broth into each echpochmak. Mix the egg with milk and brush the triangles with a brush. Then return to the oven until done. Bon appetit!

Recipe No. 3 - echpochmak with chicken

For the dough we will need: four glasses of flour, one glass of water, 10 grams of dry yeast, one egg, a teaspoon of salt, a tablespoon of granulated sugar. For the filling: 0.8 kg chicken fillet, four potatoes, two onions, 50 grams of butter, a glass of broth, pepper and salt.

It's time to cook Tatar-style echpochmak with chicken. First of all, mix all the ingredients for the dough and let it rise for an hour and a half (necessarily in a warm place). Then we prepare the filling.

Preparing the filling and baking

Cut the chicken fillet and potatoes into cubes. Peel and chop the onion finely. Combine everything into one mass, pepper, salt and mix. Punch down the risen dough, cut into pieces and roll each of them into a small round cake.

We distribute the filling over them and pinch them together, giving them a triangular shape. Leave a small hole at the top. Grease a baking sheet with oil, place the echpochmak on it and place it in a preheated oven for 35 minutes. We take out the baking sheet, add a little broth, brush the top with egg and put it back in the oven for another 20 minutes. Serve hot.

Echpochmak with beef

Calorie content of the dish: 6344 kcal, per 100 g: 209 kcal.

Compound:

wheat flour - 0.7 kg;
butter - 150 g;
vegetable oil - 60 ml;
chicken egg - 2 pcs.;
mayonnaise - 20 ml;
boiled water - 100 ml;
potatoes - 0.7 kg;
beef - 0.7 kg;
onions - 0.3 kg;
meat broth - how much will be needed;
salt, pepper - to taste.

Cooking method:

Melt 100 g of butter, mix it with vegetable oil.
Add mayonnaise, water and eggs. Whisk to obtain a homogeneous mixture.
Combine with sifted flour and knead the dough. The finished dough does not stick to your hands, retains its shape well, but remains soft.
Leave the dough for half an hour.
Finely chop the meat and peeled potatoes.
Peel the onion and chop using a grater, meat grinder or blender.
Combine beef, onions, potatoes. Add salt and season to taste.
Divide the dough into 30–35 portions and roll out.
Place a large spoonful of filling on each circle and a thin slice of butter on top. Seal the edges of the dough to form triangles with a hole in the middle.
Place the pies in an oven preheated to 180–200 degrees.
Pour 1-2 tablespoons of broth into the holes and continue baking for 15 minutes.
Let the products stand for 15 minutes in the preheated oven, remove from the baking sheet and serve.

Thanks to the use of butter, broth and a lot of onions, this recipe makes echpochmak juicy, even if it is made from lean beef.

Recipe No. 4 - preparing echpochmak quickly and easily

This recipe is probably the fastest and easiest.
It requires the following products: for the dough - a melted pack of margarine, a glass of milk or kefir, two and a half glasses of flour, two eggs. For the filling: half a kilogram of fatty meat, potatoes - 300 grams, onions - 300 grams, salt, herbs, more spices. Now let’s prepare echpochmak in Tatar style. Knead the dough like dumplings, divide it into three parts and put it in the refrigerator. Cut the filling ingredients into small cubes and mix as thoroughly as possible. Cut the dough into pieces and make small cakes out of it. Place the filling and pinch together to form triangles. Place the echpochmak on a greased baking sheet, brush the top with egg and place in the oven for 40 minutes until a beautiful golden crust forms on them.

How to cook echpochmak?

Echpochmak are prepared - Tatar triangles from unleavened yeast dough with milk or a kefir base, which is complemented with a varied filling.

Traditionally, echpochmak is baked with meat and potatoes, which are cut into cubes as small as possible when raw.
For filling they use lamb, beef, chicken, less often pork or a mixture of several meat varieties.
The classic flour base is yeast dough made with milk, which is usually rolled out thinly when creating products. An excellent quick alternative would be a sand base made from kefir with soda and butter or margarine.
To make the products juicy during the baking process, pour a mixture of water and melted butter into the holes. In closed pies, add a slice of butter to the filling when forming the pieces.
Before baking, the formed pies are brushed with yolk or beaten egg.

Dough for echpochmaks

Echpochmak with milk and yeast is a classic recipe and similar dough is used to create baked goods as often as possible. Milk can be replaced with kefir, a mixture of the product with sour cream, plain or mineral water, while increasing the portion of butter, which is first ground with sifted flour.

Ingredients:

milk – 0.5 l;
eggs – 2 pcs.;
flour – 850 g;
dry yeast – 5 g;
sugar – 20 g;
vegetable oil – 20 ml;
butter – 80 g;
salt – 1 teaspoon.

Preparation

Yeast granules and sugar are dissolved in warm milk.
After 5 minutes, add the remaining ingredients and mix the mass thoroughly.
Leave the lump warm under a towel for approaching, after which it is crushed and used to decorate the pies.

Echpochmak with meat and potatoes - recipe

In the traditional version, Tatar ones are prepared with fresh, finely chopped meat: lamb, beef, chicken or a mixture of several types. A mandatory accompaniment to the meat base is raw potatoes and onions. The shape of cutting vegetables is similar to meat, and the size of the slices should not exceed 7 mm.

Ingredients:

water – 150 ml;
egg – 1 pc.;
flour - 3 cups;
dry yeast - 2 teaspoons;
sugar – 20 g;
butter – 200 g;
meat – 700 g;
potatoes – 500 g;
onions – 3–4 pcs.;
salt pepper.

Preparation

The butter is ground with flour and yeast.
Mix the egg in a glass with salt and sugar, add water to the top, then add the mixture to the flour and butter.
Knead the dough and put it in the freezer for 30 minutes.
Cut the meat and vegetables and season.
Form triangular-shaped pies from the dough and filling.
Echpochmak is baked in Tatar style for 30 minutes at 200 degrees.

Echpochmak with chicken

Echpochmak is a recipe that can be made with chicken. The products are particularly delicate and soft in taste. For piquancy, the filling composition can be supplemented with garlic, finely chopped fresh herbs or dried aromatic herbs. Decorating the products with a hole on top and adding broth will add juiciness to them.

Ingredients:

classic yeast dough with milk - 1 serving;
chicken fillet – 300 g;
potatoes – 300 g;
onion – 300 g;
broth - a glass;
salt, pepper, herbs.

Preparation

Knead the classic dough for echpochmak with milk.
Finely chop the chicken, potatoes and onions, season by adding herbs.
Roll out portions of dough, fill with filling, pinch into a triangle, leaving a hole in the center at the top.
Cook echpochmak with chicken and potatoes in the oven for 20 minutes.
Pour broth into the holes and continue baking for another 30 minutes.

Echpochmak made from puff pastry

Echpochmak, a quick recipe that will save a significant amount of time, is prepared from puff pastry. When sculpting products, you should lubricate the edges of the workpieces in places of contact with water for better bonding and tightness. For juiciness, you can add a slice of butter to each pie.

Ingredients:

puff pastry – 500 g;
meat – 300 g
potatoes – 250 g;
onions – 2 pcs.;
salt, pepper, oil.

Preparation

Chop the meat, onions and potatoes and season.
Roll out the dough, cut into squares, fill with filling, add butter.
Bake echpochmak from puff pastry for 30 minutes at 190 degrees.

Echpochmak with sour cream - recipe

Kneaded echpochmak dough with sour cream works great in baking. The base does not stick to your hands at all, rolls out perfectly and is incredibly flexible, which simplifies the modeling of products. You can deviate somewhat from the tradition of adding potatoes to the filling and get by with just chicken and onions.

Ingredients:

Echpochmak with kefir

The prepared dough for echpochmak with kefir does not require aging or proofing; it can be used immediately after kneading to form products that are especially tasty, tender and soft from such a base. In this case, the blanks are designed with a hole through which it is poured.

Ingredients:

kefir – 0.5 l;
butter – 250 g;
flour – 800 g;
soda – 1 teaspoon;
meat and potatoes – 750 g each;
onion – 300 g;
broth – 300 ml;
salt pepper.

Preparation

Dissolve soda in kefir and grind soft butter with flour.
Combine the 2 mixtures, knead the dough, which is divided into portions.
Chop meat, onions and potatoes into cubes, season, and fill the rolled out pieces with filling.
Pinch the edges, leaving a hole.
Bake the products for 20 minutes at 180 degrees, pour in 2 tablespoons of broth.
Return the pies to the oven for another 30 minutes.

Echpochmak on margarine

Kneaded echpochmak dough with margarine will be more budget-friendly and no less worthy in terms of characteristics. The product is pre-melted by placing it in a plate in the microwave for a minute, or simply heated in a saucepan on the stove until liquid. The filling is traditional, made from any meat with vegetables.

Ingredients:

kefir – 250 ml;
margarine – 200 g;
flour – 500 g;
soda – 0.5 teaspoon;
meat and potatoes – 700 g each;
onion – 300 g;
butter – 150 g;
salt pepper.

Preparation

Melt the margarine, add kefir and soda, salt, flour, and knead.
Cut the ingredients for the filling, fill portions of the dough with the mixture, add a slice of butter to each pie, and pinch the edges.
The products are baked for 35–40 minutes at 190 degrees.

Echpochmak with pork - recipe

Echpochmak is a recipe that supports all kinds of experiments and always turns out tasty and appetizing. You can prepare the filling with pork, simplifying the task for yourself and twisting the meat through a meat grinder with a large grid. The component goes no less harmoniously with potatoes and onions than other meat varieties.

Ingredients:

kefir – 250 ml;
butter – 200 g;
flour – 450-500 g;
soda – 0.5 teaspoon;
pork – 700 g;
potatoes – 600 g;
onion – 300 g;
broth - 1 glass;
salt, pepper, parsley.

Preparation

Combine the oil with kefir and soda, add salt and flour, knead.
Grind the meat, potatoes and onions, mix with parsley, salt and pepper.
Form products with holes from the dough and filling, bake echpochmak with pork and potatoes for 1 hour, adding broth in the middle of the cycle.