How long to cook echpochmak in the oven. Echpochmak - recipes for delicious Tatar pies with different fillings. Echpochmak cookies with cottage cheese

Today we will tell you how to make delicious echpochmak at home. The recipe for this product may include completely different products. Some people prepare this dish from yeast dough, while others make it based on kefir.

Also, the famous Tatar triangles can have different fillings. Some housewives use only meat and a large amount of onions. Other chefs prepare such products with the addition of potatoes. It's up to you to decide how to surprise your guests.

The most delicious echpochmak: recipe with photo

The most satisfying and tasty Tatar triangles are made from a yeast base, as well as using meat and potatoes.

In general, such products are prepared for three hours.

So what products are needed to make tasty and high-calorie echpochmak? The recipe with a photo of this Tatar dish involves the use of the following components:

Knead yeast dough

How to cook echpochmak? The recipe for these products requires careful kneading of the base. To do this, combine milk and warm boiled water in one large bowl, and then dissolve granulated sugar and yeast granules in the resulting mass. Leaving the mixture alone for ¼ hour, add table salt and sifted flour.

All ingredients are thoroughly mixed until a thick base is formed. After this, it is covered with a towel and closed with a lid. In this form, the yeast dough is left in a warm room for 90 minutes. From time to time it is beaten with a fist.

Preparing the filling

Now you know what ingredients the dough recipe requires to use. Echpochmak should be prepared in stages. After the base has been placed in a warm place, you can begin processing other products.

To prepare the filling we need ground beef. To do this, the meat product is passed through a meat grinder along with onions, and then flavored with spices and mixed thoroughly. Subsequently, potatoes are added to the minced meat, which are peeled and chopped into small cubes in advance.

We form products

How should echpochmak be formed? The recipe for these products requires only a cutting board and rolling pin.

After preparing the necessary equipment, a small piece is torn off from the risen yeast dough, and then rolled out into a flat cake with a diameter of up to 13 centimeters. Place 1.6 large spoons of filling (minced meat with potatoes) in the center of each product. After this, the base is fastened and a neat triangle is obtained. If desired, you can leave a small hole at the top of the echpochmak.

We bake products

How is echpochmak baked? The recipe for such products involves the use of an oven. It is preheated to 200 degrees, and only then the prepared semi-finished products are placed. To do this, they are laid out on a greased sheet, leaving a distance of 2-3 centimeters from each other.

How long does it take to implement the recipe we are considering? Tatar-style echpochmak takes quite a long time to make. You will need two hours to prepare semi-finished products (filling, dough). Another 60 minutes are needed to bake all products.

Serving

After the Tatar triangles are completely baked, become rosy and fragrant, they are carefully removed from the sheet and placed on a common plate. Such products are served only hot, along with a cup of sweet tea.

The most delicate echpochmak: recipe with kefir

As mentioned above, Tatar triangles can be prepared using completely different bases. We have already talked about how such a dish is made using yeast dough. Now I would like to present you with an easier way to prepare tasty and tender meat products.

So how to make echpochmak? The kefir test recipe requires the use of:

• sifted wheat flour - 3 cups;
• good quality butter - about 250 g;
• medium fat kefir - approximately 200 ml;
• baking soda - ½ small spoon;
• raw chicken eggs - 2 pcs.

As for the filling, for it we will need:

• chilled chicken breasts (you can add dark poultry meat) - approximately 600 g;
• spices (pepper and salt) - use at discretion;
• white onion - 3 pcs.

Kneading the base

Every housewife should know the recipe for kefir dough. After all, only thanks to it you can quickly and tasty prepare hearty products with meat.

So, to knead the base, the cooking fat is removed from the refrigerator in advance, and then thoroughly ground together with the sifted wheat flour. Having received the creamy crumbs, proceed to preparing the other part of the base. To do this, kefir is heated a little over the fire, and then the baking soda is immediately quenched in it. After the drink stops foaming, add beaten eggs.

All ingredients are thoroughly mixed and then poured into the previously prepared bulk mass. After kneading the ingredients, you should get a fairly smooth and elastic dough that does not stick to your palms. It is placed in a bag and left aside while the filling is prepared.

Making the meat filling

Above we have provided you with information about what ingredients for the filling the recipe we are considering requires. Echpochmak with chicken and onions turns out very tender, satisfying and nutritious. Such products are good to serve along with meat or vegetable broth. But first things first.

To prepare the meat filling, chicken breasts and dark poultry meat are thoroughly washed, and then all the skin is removed from them and the bones are removed. The remaining pulp is finely chopped with a sharp knife. Onions are also chopped exactly.

After the described steps, both ingredients are combined in one bowl and seasoned with spices (salt, pepper). Finally, all products are thoroughly mixed with a spoon or hands.

Product formation process

All Tatar echpochmaks are formed in the same way. After the kefir dough is kneaded, it is divided into many pieces and formed into balls with a diameter of no more than 3 centimeters. Then all the products are rolled out on a board into not very thick cakes. Place 1-2 large spoons of filling in them and carefully pinch the edges, forming a miniature triangle.

The finished semi-finished products are placed on a baking sheet, which is pre-greased with vegetable oil. If you want to get more rosy and appetizing products, then apply a beaten egg on them.

Heat treatment process

After all the triangles are formed, they are placed in a preheated oven. At a temperature of 200 degrees, products with meat and onions are cooked for a whole hour. If you made small echpochmak, then you will need a little less time (about 47-50 minutes).

After preparing the Tatar triangles in the oven, they are carefully removed from the baking sheet and greased with butter while hot. This action will contribute to the appearance of a special aroma and taste of the products, and will also make their crust softer and give it an appetizing gloss.

We correctly present echpochmak to the table

The total cooking time for Tatar triangles with kefir is about 1.5 hours. Note that this is twice as fast as yeast products. That is why this method is very popular among housewives.

After baking all the echpochmaks and greasing them with butter, the products are immediately presented to the dinner table. Additionally, they are served with hot meat or vegetable broth. You can also serve strong sweet tea to the table.

Echpochmaki (they are also called ichpichmaki, ochpochmaki, espeshmaki, uchpochmaki, etc.) are national Tatar triangular pies made of yeast or (less often) unleavened butter dough stuffed with potatoes, meat and onions baked in the oven.

To make delicious echpochmak, you can use any familiar and reliable recipe for yeast dough, or just buy ready-made ones in the store. But today, we will cook it ourselves in a bread maker.

For a light and tender yeast dough without eggs we will need:

• hot water – 250 ml;
• butter – 50 g or 3 tablespoons;
• powdered milk (you can even use dry cream from vegetable raw materials) – 3 tablespoons;
• salt - 1 teaspoon;
• sugar – 2 tablespoons;
• premium flour – 500 g;
• dry yeast – 1.5 tsp.

How to cook echpochmak at home

First, let's make yeast dough for echpochmaks. Pour hot boiled water into the bowl of the bread machine, add butter, milk powder, salt and sugar. When the butter has melted and the water has cooled, add the sifted flour and yeast. Ground cardamom is ideal as a flavoring for such savory baked goods.

We put the bread machine on the “Yeast dough” mode and move on to the filling.

Traditional echpochmak (ichpichmaki) is prepared with lamb, but you can also use other meat (except pork, of course). The classic recipe assumes the filling is very fatty (lamb and fat tail fat), but we will prepare a lighter variation - from chicken.

We cut off the flesh from the raw chicken, add the bones and skin with a small amount of water and set the broth to cook, we may need it.

In addition to raw chicken meat, the filling will include raw potatoes and onions, approximately equally divided.

The filling is, in principle, ready; you can sprinkle it with a mixture of peppers and some other herbs suitable in meaning and taste. But you can’t salt the minced meat yet, otherwise the food will release juice, and this will be almost a disaster. We will add salt at the very end, just before making the pies.

The dough has risen, take it out of the bread machine, knead it on a floured board and cut it into portions.

A little technological secret will make the work much easier: cut the dough into four parts, easily form into thick sausages and wrap each separately in cling film to prevent it from drying out.

The prepared dough is enough for 24 pies - two baking sheets with 12 pieces each.

While the oven is heating up, roll out the cakes, place a tablespoon of minced meat in the middle of each and form triangular pies in the form of a pyramid. If you wish, you can put a piece of butter the size of a fingernail on top of the minced meat - it will become even tastier, but higher in calories.

The most delicious thing in ichpichmak is the onion-meat juice, and in order not to lose it during the baking process, you need to carefully seal the edges of the pies, and to ensure that, also tuck them with a braid or a rope. Leave a hole at the top for steam to escape. Place the triangular pies on a baking sheet dusted with flour, cover with a napkin, let them rise for 15-20 minutes and put them in the oven, heated to 200 degrees, for about half an hour.

Traditional triangular Tatar pies made from lamb or beef, after proofing, are greased with butter, baked for half an hour, then taken out of the oven, a couple of spoons of heavily salted and peppered broth are poured into the hole, brushed with egg and sent to bake for another 15-20 minutes.

But we have tender chicken. Half an hour is enough for it to bake. So we brush our pies with egg right away. Whether or not to add broth at the final stage depends on the situation. If the meat is not crushed when cutting, or if it is not salted too early, then all the juice in the filling will be retained and will bubble appetizingly in the hole of the triangular pie.

Of course, in order to bake a hearty and tasty Tatar-style echpochmak with chicken and potatoes, I had to tinker with it, but the result was worth it!

Such delicious, rosy, appetizing triangular pies will decorate the table both on weekdays and on holidays!

Echpochmak - pies from Tatar cuisine with meat filling. “Echpochmak” literally translates as triangle. They are prepared mainly from yeast dough, and lamb, potatoes and onions are used for the filling. Another important point is that the filling is cut or chopped into small cubes and placed raw.

The pie itself is shaped like a triangle-pyramid with a hole in the middle. During the cooking process, meat broth is added through this hole so that the filling is thoroughly stewed. There is a version of echpochmak, when small balls are rolled out of the remaining dough and, after pouring broth inside, the hole is covered with this dough.

I prepared my triangles using yeast-free dough; they showed me exactly this option. And for the filling I used goose fillet. It is “more serious” than chicken and has a good fat layer. Due to this, I did not need to add broth; my own fat was enough. If you decide to use chicken or beef, then in addition to the broth, add a pea-sized amount of butter to each echpochmak. Help yourself!

Description

Echpochmak with meat and potatoes- a very popular traditional Tatar pie, which has an unusual for us, but classic for Tatars, triangle shape with a hole in the middle into which broth is poured during the baking process to make the filling more juicy.

Even if you are not at all familiar with Tatar cuisine, you can easily prepare echpochmak at home using our step-by-step recipe with photos, because there is nothing complicated about these pies. We will prepare the dough for echpochmak using kefir and sour cream: this way it will turn out more tasty than using only one of these products. And for the filling we will take any fatty meat (we have goose), onions and potatoes. Simple ingredients, a simple cooking process and at the same time an incredibly appetizing dish, the most difficult thing to prepare is to wait those 10-15 minutes while it, already taken out of the oven, is infused, reaching the condition.

So don’t wait and start cooking Tatar echpochmak with meat and potatoes according to our photo recipe right now!

Ingredients

• 
  (1/2 tbsp.)
• 
  (1/2 tbsp.)
• 
  (2 tbsp.)
• 
  (100 g)
• 
  (1 tsp)
• 
  (1 tsp)
• 
  (1 PC.)
• 
  (300 g)
• 
  (300 g)
• 
  (300 g)
• 
  (taste)

Cooking steps

From half a glass of kefir and sour cream, 100 g of melted butter, 1 egg yolk, 1 tsp. salt, the same amount of baking powder (or soda) and 2 tbsp. sifted wheat flour, knead a homogeneous elastic dough for echpochmak.



For the filling, take equal proportions of meat, potatoes and onions, chop everything into small cubes, add salt and pepper to taste and mix well.



Roll out the dough into a layer about 3 mm high.



From this layer, use a saucer or bowl to cut out circles with a diameter of about 15 cm.



Place a filling of meat and vegetables in the center of each of them.



Raises the edges of the circles on three sides to give the echpochmak their traditional triangular shape, and carefully seal it, leaving a small hole in the center.



Place the pies on an oiled or parchment-lined baking sheet and place in an oven preheated to 180 degrees for about 25 minutes.



After the specified time, take out the pies and pour 2-3 tbsp into the holes. l. broth (if you don’t have ready-made meat broth, you can simply dissolve a piece of butter in hot water and use this mixture instead of broth). Then bake the pies for another 10 minutes.



Remove the finished Tatar echpochmak stuffed with meat and potatoes from the oven, leave for another 10 minutes and serve. This is simply incredibly delicious!



Bon appetit!

Echpochmak is a popular dish of Tatar cuisine. In essence, echpochmak resembles ordinary meat pies made from unleavened dough stuffed with potatoes and beef, chicken or lamb.

Nowadays, there are many variations on the theme of preparing echpochmak. Pies are made not only from unleavened dough, but also from sweet curd or sour cream dough! However, today we offer you a classic recipe.

Recipe for echpochmak in Tatar style

First, complete a simple preparatory step: pour the yeast with warm water (half a glass is enough). Add sugar there and mix well. Set the mixture aside for 15 minutes. Wait until it foams.

Meanwhile, melt the butter in the milk, stir and add to the yeast. Add flour to the resulting mixture and knead the dough. Let it sit for 40 minutes in a warm place. Then add the remaining flour, mix well again and leave for 1 hour.

Rinse the beef fillet thoroughly and dry it with a paper towel. Cut into small cubes. Peel the onion and potatoes, cut into small cubes. Place the meat, potatoes and onions in a deep bowl. Place softened melted butter there, add salt and pepper and mix well. Cover the bowl with a lid and set aside for 40 minutes.
An important element of Tatar echpochmaks is their unusual shape. Sprinkle the table with flour and place the dough on it. Divide it into 6 equal parts. Roll each part into a flat cake. Place 2-3 tbsp on the tortillas. l. filling, carefully pinch the edges into a triangle, but remember to leave a hole in the center. Roll small balls from the remaining dough and cover the holes in the echpochmak with them.

Preheat the oven to 180 degrees. Grease a baking sheet well or line it with parchment paper. Dip the pies in the beaten egg mixture and place on a baking sheet. Bake for approximately 20-30 minutes. After the specified time has passed, remove them from the oven. Open the holes in the pies and pour 2 tsp into each of them. prepared broth.

Cover the echpochmak with balls again and bake for 15 minutes. The Tatar dish should be served hot. You can additionally brush it with melted butter before serving. By the way, melted butter can also be used instead of beef broth if you have not prepared it in advance.