Echpochmak - recipes of delicious Tatar pies with different fillings

Echpochmak is a recipe of Tatar cuisine, which allows you to appreciate all the advantages of national baking. Ruddy patties in the form of a triangle with a juicy filling are initially attracted by an appetizing appearance, and after tasting they are conquered by an excellent saturated taste.

How to cook echpochmak?

Prepared echpochmaki - Tatar triangles from fresh, yeast dough on milk or a basis on yogurt, which is supplemented by a varied composition of the composition.

  1. Traditionally baked echpochmak with meat and potatoes, which in raw form is cut into cubes as small as possible.
  2. For filling use lamb, beef, chicken, less often pork or a mixture of several meat varieties.
  3. A classic flour base is the yeast dough on milk, which is usually thinly rolled out when creating products. A gorgeous, quick alternative would be a sandy base of kefir with soda and butter or margarine.
  4. For the juiciness of products in the baking process, vegetable broth or a mixture of water with melted butter is poured into the holes. In the closed pies add on a slice of oil in the filling when forming blanks.
  5. Before baking, the formed pies are greased with a yolk or a beaten egg.

Dough for touch pouches

Echpochmak on milk with yeast - a recipe for classic and similar dough is used to create baking 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 pre-ground with sifted flour.

Ingredients:

Preparation

  1. In warm milk, yeast granules and sugar are dissolved.
  2. After 5 minutes add the remaining ingredients and thoroughly mix the mass.
  3. Leave a lump in the warmth under a towel for the approach, after which they are kneaded and used to decorate pies.

Echpochmak with meat and potatoes - recipe

In the traditional version of the Tatar pies echpochmak are prepared with fresh, finely chopped meat: lamb, beef, chicken or a mixture of several kinds. Mandatory accompaniment to the meat base - raw potatoes and onions. The form of slicing vegetables is similar to meat, and the size of the slices should not exceed 7 mm.

Ingredients:

Preparation

  1. Oil is ground with flour and yeast.
  2. The egg is mixed in a glass with salt, sugar, topped with water, then add the mixture to the flour and butter.
  3. Stir the dough, put into the freezer for 30 minutes.
  4. Cut the meat and vegetables, season.
  5. Form the patties and stuffing patties triangular shape.
  6. Bake echpochmak in Tatar 30 minutes at 200 degrees.

Echpochmak with chicken

Echpochmak is a recipe that can be performed with chicken. Products are especially delicate and soft to taste. For piquancy, the composition of the filling can be supplemented with garlic, finely chopped fresh herbs or dried aromatic herbs. The decoration of products with a hole from above and the addition of broth will add to their juiciness.

Ingredients:

Preparation

  1. Mix the classical dough for echpochmak on milk.
  2. Chop finely chicken, potatoes and onions, season, adding greens.
  3. Roll out portions of dough, fill with filling, tie with a triangle, leaving a hole in the center.
  4. Prepare an echpochmak with chicken and potatoes in the oven for 20 minutes.
  5. Pour broth into the holes and continue baking for another 30 minutes.

Puff pastry made of puff yeast

Echpochmak - a quick recipe that will save a significant amount of time, is prepared from a puff yeast test. When molding products, grease 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 patty.

Ingredients:

Preparation

  1. Cut the meat, onions and potatoes, season.
  2. Roll out the dough, cut into squares, fill with filling, put butter.
  3. Baked echpochmak of puff pastry 30 minutes at 190 degrees.

Echpochmak with sour cream - recipe

Perfectly manifests itself in baking mixed dough for echpochmak on sour cream. The base does not adhere to the hands at all, it is perfectly rolled out and incredibly plastic, which simplifies the molding of products. It is possible to depart somewhat from the tradition of adding potatoes to the filling and dispense with chicken and onions.

Ingredients:

Preparation

  1. Mix the sifted flour with salt, sugar.
  2. Add the egg, water, sour cream, butter, knead the dough, leave in the cold for 40 minutes.
  3. Shred diced chicken and onions, season with salt, pepper, dried garlic, greens.
  4. From the dough and the filling, closed triangles are formed and the products are baked for 40 minutes at 200 degrees.

Echpochmak on yogurt

The prepared dough for echpochmaks on yogurt does not require aging or proofing, can be used immediately after kneading to form products that work out of such a base especially delicious, tender and soft. In this case, the billets are made with a hole through which the broth is poured.

Ingredients:

Preparation

  1. In kefir, dissolve soda and grind soft oil with flour.
  2. Combine the two mixtures, knead the dough, which is divided into portions.
  3. Shred meat, onions and potatoes with cubes, season, fill stuffed preforms with stuffing.
  4. Protect the edges, leaving a hole.
  5. Bake the products for 20 minutes at 180 degrees, pour in 2 tablespoons of broth.
  6. Return the patties to the oven for another 30 minutes.

Echpochmak on margarine

More budgetary and no less worthy on the characteristics will be mixed dough for echpochmaki on margarine. The product is pre-melted, placed in a dish for a minute in a microwave oven, or simply heated in a sauté pan on a stove until liquid. The stuffing is used traditional from any meat with vegetables.

Ingredients:

Preparation

  1. Melt margarine, add kefir with soda, salt, flour, and mix.
  2. Cut the ingredients for the filling, fill with a mixture of dough pieces, adding in each patty on a slice of oil, patching the edges.
  3. Bake products 35-40 minutes at 190 degrees.

Echpochmak with pork - recipe

Echpochmak is a recipe that supports all sorts of experiments and is always delicious and appetizing. Prepare the filling with pork, simplifying the task and twisting the meat through a meat grinder with a large grate. The component is no less harmoniously combined with potatoes and onions than other meat varieties.

Ingredients:

Preparation

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

Cookies echpochmak with cottage cheese

In addition to traditional Tatar pies , the echpochmak is also a simple recipe for curd cookies. The name is interpreted in this manner because of the triangular shape of the products, which, despite the laconic composition of the dough, work out amazingly tasty and just melt in the mouth. The usual sugar for dipping can be replaced with brown or add to it cinnamon.

Ingredients:

Preparation

  1. Rub cottage cheese through a sieve, add vanilla sugar, soft oil, soda and flour.
  2. Roll out the dough to a thickness of 5-7 mm, cut out circles, dipped on both sides in sugar and folded 2 times until triangles are obtained.
  3. Bake biscuits echpochmak on a baking sheet with parchment at 180 degrees to blush.