Tatar pies have many varieties, each of which is very popular outside of its territorial homeland and is revered by housewives and consumers. Products are served in hot or warm form, supplemented with broth, hot tea.
How to cook tart pies?
The technology of cooking Tatar baking varies depending on the selected recipe.
- Dough for Tatar pies can be mixed in kefir, milk or water with the addition of soda or yeast.
- For the filling use cut into small cubes or twisted in a meat grinder, which is supplemented with onions, potatoes, pumpkin, other vegetables. No less delicious products with cabbage, potato, other vegetable or sweet filling. Dessert versions are prepared with rice and dried fruits, cottage cheese, poppy seeds, fruit slices.
- Tatar pies and patties often have a round or triangular shape and a characteristic opening from above, through which steam leaves and broth is poured during baking. The distinction is kystyby, resembling half-folded pancakes stuffed.
Tatar pies with potatoes - kystyby
Tatar pies kytybiy favorably differ from most versions of baking by budgetary composition and simplicity of preparation. Products can be created when the mashed potatoes are left behind after the last meal. It can be used as is or supplemented with onion roast or fried minced meat.
Ingredients:
- kefir - 250 ml;
- flour - 0,5 kg;
- salt and soda - for 0.5 teaspoons;
- potatoes - 1 kg;
- oil - 100 g;
- milk - 120 ml;
- onions - 1 pc.
Preparation
- In kefir add salt, soda and flour, knead the dough, leave for 20 minutes.
- Boil the potatoes, grind them with a crust, adding hot milk, half butter and fried onions.
- Separate the dough into portions, roll thinly, fry in a dry frying pan.
- Each cake is supplemented with potatoes, folded in half.
- Melted Tartar pies with potatoes melted butter.
Tatar pies - echpochmak
Tatar pies with potatoes and echpochmak meat are traditionally prepared from lamb or beef with fat, which should be cut into cubes as small as possible. In the same manner shred the peeled potatoes and bulbs. All components for filling are used in a raw, thermally unprocessed form.
Ingredients:
- kefir - 200 ml;
- flour - 700-800 g;
- oil - 200 g;
- eggs - 3 pieces;
- salt and soda - for 0.5 teaspoons;
- potato and meat - 300 g each;
- onions - 200 g;
- coriander and zir.
Preparation
- From yogurt, eggs, soft oil, salt, soda and flour knead the dough ..
- Cut meat, onions, potatoes, season.
- From the dough and fillings form products of a triangular shape.
- Bake Tatar pies with meat and potatoes at 170 degrees 40 minutes.
Tatar pies with meat
The Tatar open pies with meat are more tender . Products are formed in the form of triangles with a hole on top, through which during the baking pour meat or vegetable broth. This technique allows the stuffing to prepare well, to become softer and at the same time to preserve juiciness.
Ingredients:
- water - 0,5 l;
- flour - 1 kg;
- oil - 100 g;
- eggs - 3 pieces;
- broth - 1 glass;
- potato and meat - 350 g each;
- onions - 250 g;
- salt pepper.
Preparation
- From the water, two eggs, flour, salt and butter mix the dough.
- Shirk meat, potatoes and onions, season.
- From the dough and fillings make out pies, smeared with eggs, sent for 30 minutes in a heated to 180 degrees oven.
- Pour into each pie of 2 tablespoons of broth, return the Tartar patties to the oven for another 30 minutes.
Tatar pasties vak balish
The recipe for cooking tatar pies is a baked bread made from short pastry on kefir. The filling in this case is a mix of potatoes with meat and onions. The peculiarity of the technology is the formation of round-shaped products with a hole from above by folding the tipped edges of the dough with wrinkles.
Ingredients:
- kefir - 500 ml;
- flour - 700-800 g;
- oil - 250 g;
- soda - 1 teaspoon;
- broth - 300 ml;
- potatoes and meat - 500 g each;
- onion - 300 g;
- salt pepper.
Preparation
- Rinse the flour with butter, add kefir with salt and soda.
- Shred potatoes, meat and onions, mix, season with salt and pepper.
- From the dough and fillings form 20 pies, sent for 20 minutes in a heated to 180 degrees oven.
- Pour into the holes of 2 tablespoons of broth and cook Tatar pies for 40 more minutes.
Tartar patties with potatoes and chicken
Tatar pies with chicken are prepared using a simplified technology. The components of the filling are passed through a meat grinder with a large grate, which will save the lion's share of time on cutting the products. For piquancy, the filling is often supplemented with garlic or finely chopped fresh herbs.
Ingredients:
- water 250 ml;
- flour - 600 g;
- oil - 70 g;
- dry yeast - 10 g;
- sugar - 20 g;
- egg - 1 piece;
- potatoes and onions - 2 pcs .;
- chicken fillet - 600 g;
- salt, pepper, greens or garlic.
Preparation
- In warm water yeast and sugar are bred.
- Add oil, egg, salt, flour, mix, give rise.
- Chop the chicken with potatoes, onions, herbs and garlic, season.
- From the dough and the filling, closed pies are formed.
- Bake products 30-40 minutes at 170 degrees.
Tatar pies with rice and raisins
A recipe for Tatar pies filled with rice and raisins will have to be prepared for a sweet version of baking. The contents of the filling can be laconic or supplemented, as in this case, with pulp pulp and cottage cheese. As a flour base you can make another dough: yeast or on kefir with soda.
Ingredients:
- water 250 ml;
- flour - 600 g;
- vegetable oil - 150 ml;
- cottage cheese - 400 g;
- sour cream - 100 g;
- sugar - 200 g;
- raisins and dried apricots - 150 g;
- pumpkin - 500 g;
- rice - 400 g;
- butter - 130 g;
- salt, melted butter.
Preparation
- From the water, vegetable oil, salt and flour mix the dough.
- Boil rice, pripuskayut on melted butter pumpkin, adding 3 tablespoons of sugar.
- Mix pumpkin and rice with dried fruits.
- Separately whisk cottage cheese with sour cream and sugar.
- Mold Tatar sweet pies, adding the rolled out portions of the dough stuffing with rice, cottage cheese and a slice of butter.
- Bake products at 220 degrees for 30 minutes.
Empty yeast Tatar pies fried in oil
Tatar fried pies are prepared in an unconventional way, in which portions of the dough and the filling are fried separately, and are fed together before serving. A hot broth is served separately. For filling, lamb, beef or chicken, which is combined with onions and spices, will suit.
Ingredients:
- flour - 600 g;
- sour cream - 80 g;
- milk - 150 ml;
- sugar - 20 g;
- eggs - 2 pieces;
- soda - 0,5 h spoon;
- forcemeat - 800 g;
- onion - 300 g;
- salt, pepper, vegetable oil.
Preparation
- Mix the flour with sour cream, milk, eggs, salt and soda, mix.
- Roll out portions of dough to tortillas of centimeter thickness, raise the edges, patch.
- Fry the empty Tartar pies on a frying pan on both sides, then fill with stuffing from roasted minced meat and onion.
Tatar pies with cabbage
Tatar pies on kefir can be prepared with a filling of cabbage. Vegetable slicing can be used fresh, for which it is carefully rubbed with salt and hands. A more delicate taste is gained after filling the vegetable base with the addition of favorite spices and melted butter.
Ingredients:
- kefir - 0,5 l;
- flour - 800 g;
- butter - 250 g;
- soda - 1 teaspoon;
- cabbage - 600 g;
- onion - 100 g;
- eggs - 2 pieces;
- salt pepper.
Preparation
- Cabbage is shredded and slightly allowed in a saucepan with the addition of melted butter, onions, salt and pepper.
- Stir in the cabbage boiled eggs.
- Of the remaining products, knead the dough, divide into portions, fill with stuffing, form triangles.
- Bake pies at 180 degrees 25-30 minutes.