Tatar pastry echpochmak recipe. Echpochmaki - Tatar triangular pies

Not every one of us has heard such a word - "echpochmak", although many have seen and eaten, probably. These are kitchens, and the literal translation means "triangle". It is prepared from yeast or stuffed with meat and onions and potatoes are added. Basic, traditional filling is lamb. There is another feature this dish- the filling is put in it raw. So today we are going to master the preparation of such interesting dish like echpochmak in Tatar.

Recipe number 1 - cook echpochmak in a 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, intended for lubricating the dough, black pepper and salt. To cook echpochmak in Tatar style, we start, of course, with the preparation of dough. Dissolve the yeast in warm milk along with a teaspoon of granulated sugar. Let it persist.

Stir the sugar with a whisk in the egg until it is completely dissolved. Add to first bowl and mix well. Sift the flour through a sieve, add our mixture and knead the dough. In the process of kneading, gradually throw in pieces butter. Upon completion, cover with a towel - and for a couple of hours in a warm place for fermentation. Then salt, knead again and again for an hour and a half to the side. Then knead again, cover with a towel and do the filling.

We prepare the filling and bake echpochmak in Tatar style

The filling is prepared quickly and simply. Wash the meat and cut into small pieces. We also peel the potatoes with onions and cut them into small cubes. Mix, pepper and salt. Turn on the oven and leave it to warm up to 210 degrees. We divide the dough into two parts. One - again under the towel, and the second is cut into nine parts. We take one of these pieces, knead with the palm of our hand on the table to make a circle.

We put a tablespoon of the filling, form a triangle and pinch on top. We do this so that a small hole remains at the top - excess moisture will evaporate through it. We cover the baking sheet with parchment, put echpochmaks on it, let it brew a little. Mix the egg and brush the pastry. We put in the oven and bake for at least 40 minutes, the temperature is 200 degrees. After 20 minutes have passed, cover with damp paper. Ready meal put on a towel and also cover on top clean towel. Now you know how to cook Tatar echpochmak.

Recipe number 2 - cooking echpochmak on kefir

To complete this recipe, we 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 (you can - water) , ground black pepper.

If for the previous version we took the Tatar language, translated it and made a traditional dish, now we will not adhere to any requirements. As meat, for example, take fatty pork. Wash it and cut it into pieces the size of a hazelnut. We also cut potatoes, add meat, chopped onion, vegetable oil - two tablespoons, pepper and salt.

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

Recipe number 3 - echpochmak with chicken meat

For the test we 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 of 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, we knead all the ingredients for the dough and set it for an hour and a half to approach (necessarily in a warm place). Then we prepare the filling.

Filling and baking

Cut the chicken fillet and potatoes into cubes. Peel the onion and chop finely. We combine everything in 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 fasten them, giving a triangular shape. Leave a small hole at the top. Lubricate the baking sheet with oil, put the echpochmaks on it and send it to the preheated oven for 35 minutes. We take out a baking sheet, add a little broth, grease with an egg upper part and back to the oven for another 20 minutes. Serve hot.

Recipe number 4 - cooking echpochmak quickly and easily

Maybe, this recipe- the fastest and easiest. He needs following products: for the test - 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 fatty meat, potatoes - 300 grams, onions - 300 grams, salt, herbs, more spices. And now we are preparing echpochmak in Tatar style. We knead the dough, as for dumplings, divide it into three parts and put it in the refrigerator.

Cut the ingredients for the filling into small cubes and mix, as thoroughly as possible. Cut the dough into pieces and make small cakes out of it. We put the filling and fasten it so that we get triangles. We lay out the echpochmaks on a greased baking sheet, grease the top with an egg and put in the oven for 40 minutes, until a beautiful golden crust forms on them.

If you are interested in learning how to cook different dishes and snacks, the recipes of which belong to the peoples of Russia, try echpochmak - this is everyone's favorite Tatar snack with potatoes and meat, which is prepared using yeast. You can prepare the dough for it different ways, but one thing remains unchanged - the filling, to which the broth is added.

What is echpochmak

Tatar triangles with meat and potatoes can be found on almost every counter in bakeries in Tatarstan and Bashkiria. Any meat is used, however, according to the classic recipe, they take lamb or goose. The main thing in echpochmak is that meat broth is poured into it during baking, the filling is very juicy and tender.

How to cook echpochmak

As a rule, the filling for the preparation of this national dish is taken raw. By appearance the appetizer resembles a triangle, which is why it is so easy to distinguish it from other pastries in bakeries. Although the composition of the dish may remind someone of a kurnik, this dish still has its own peculiarity: meat broth is poured over the filling during baking, in which potatoes with meat are then stewed.

Dough for echpochmak

According to the classic recipe, the Tatar dish echpochmak includes yeast dough, but over time, the housewives changed it and take puff, unleavened or even shortbread for cooking. Regardless of which one you choose, echpochmaks will turn out to be extraordinarily tasty, fragrant and juicy, because the main thing is the filling, which is made from potatoes and fresh meat.

On kefir

Dough for echpochmak on kefir is ideal for those who follow their figure and try to eat low-calorie food, especially since you will want to eat plenty of such ruddy pies. To prepare the dough, you just need to mix 200 ml of kefir with ½ tsp. soda, add a pinch of salt, 200 g butter, 3 eggs, 500 g flour and knead. After you get an elastic mass, you need to set it aside for a little rest.

On sour cream

More high-calorie dish it will turn out if sour cream is used for cooking. You will need 150 ml of sour cream, an egg, 50 g of oil, 100 ml of water, salt, soda, 500 g of flour. Everything mixes easily. sour cream dough for echpochmak in the oven it will rise slightly and become ruddy. If you grease the surface with an egg 10 minutes before the dish is ready, it will become glossy, and the pies will become more crispy.

On margarine

Most a budget option dough preparation - on margarine, it can also be used for other products. At the same time, echpochmaks will turn out crispy, golden in color. To prepare, you just need to stir 200 g of margarine with 2 cups of milk, add an egg, salt and 4-5 cups of flour. The dough is quickly kneaded, you can start sculpting pies right away.

Recipes

There are many recipes for how to bake echpochmaki. Although you can use any dough, the filling is always the same - meat, onions and potatoes. It is most convenient to cut the potatoes with meat into small cubes - so you can be sure that the pies will bake evenly. In addition, the shape remains unchanged - an isosceles triangle. If it doesn't work the first time nice shape, then in time you will definitely come out.

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 240 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: medium.

Classic recipe echpochmakov, which is traditional dish in Tatarstan, includes yeast dough and lamb meat. Best to take back, remove from the bones and cut into pieces. In this case, you can add any broth, even chicken. Since it is now easier to buy dry yeast than natural "live", you can safely use them.

Ingredients:

• dry yeast - 5 g;
• milk - 0.5 l;
• butter - 70 g;
• eggs - 2 pcs.;
• salt - 1 tsp;
• sugar - 1 tbsp. l.;
• flour - 850 g.
• lamb - 700 g;
• potatoes - 7 pcs.;
• onions - 4 pcs.;
• broth - 300 ml.
• salt;
• pepper.

Cooking method:

1. Dilute yeast in warm milk, mix with beaten egg, add melted butter, sugar, salt, flour, knead.
2. Set it aside for half an hour, but for now, take care of the filling.
3. Rinse the lamb and cut into 1 cm cubes.
4. Peel potatoes and cut into cubes like meat.
5. Finely chop the onion.
6. Mix all ingredients for the filling, season with salt and pepper.
7. Take the risen dough and, tearing off a small piece, start rolling out circles with a diameter of 15-20 cm.
8. Put the filling in the middle so that it resembles a triangle in shape (this way it will be easier for you to give the echpochmak correct form). Try to follow the dimensions so that the products are baked evenly.
9. Gently pinch the edges of the dough, leaving a small hole in the middle.
10. Preheat the oven to 2000 degrees.
11. Put the products on paper, put in the oven and bake for 7-8 minutes.
12. Then lower the temperature to 170 degrees. So bake another 20 minutes.
13. Take out the almost ready echpochmaks and pour 3 tablespoons of broth into the holes.
14. Put them back in the oven and continue to bake until done (another 15 minutes).
15. Serve hot.

From puff pastry

Time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 230 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: easy.

The simplicity of this recipe is that you do not have to mess with the dough, since today it can be bought in almost every store. The choice is yours: you can use yeast or yeast-free, there won't be much difference. This recipe uses pork because it cooks faster. Although such meat is not used in Tatarstan, echpochmaks are no less tasty.

Ingredients:

• puff semi-finished product - 1 kg;
• pork - 500 g;
• potatoes - 5 pcs.;
• onions - 2 pcs.;
• salt;
• pepper;
• meat broth.

Cooking method:

1. Remove the frozen layers from the package, carefully separate. If this is a roll, then leave to defrost, periodically unwinding.
2. Prepare the filling: cut the meat into small pieces, peel the raw potatoes and cut into cubes. Finely chop the onion.
3. Mix the filling ingredients with salt and pepper.
4. As soon as the layers are defrosted and can be molded, start making pies: roll out the layer, cut out a circle with a diameter of 15 cm from it, put the filling. You need to pinch the edges so that you get a triangle.
5. Leave a small hole in the center.
6. Combine the remaining scraps of dough, roll out, make as many more pies as you can.
7. Preheat the oven to 200 degrees.
8. Grease a baking sheet with oil, put echpochmaks on it.
9. Place in the preheated oven and bake for 10 minutes, then reduce the temperature to 160 degrees.
10. After 10 minutes, take out almost ready-made pies and dilute with hot broth: 3 tablespoons for each product.
11. Put the echpochmaks in the oven for 10 minutes.
12. To give a glossy crust, brush the surface with an egg.

With chicken meat

Time: 60 minutes.
Servings: 5 persons.
Calorie content of the dish: 190 kcal / 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Although the traditional triangle is made with lamb, the housewives change the recipes according to their own discretion and the availability of products on hand. So, chicken may well become the main ingredient for filling this Tatar pie. The breast is best cooked from the breast, although any boneless parts will work. You can choose any dough: yeast, puff, shortbread.

Ingredients:

• ready dough- 600 g;
• chicken fillet- 500 g;
• potatoes - 5 pcs.;
• onions - 3 pcs.;
• salt, pepper - to taste;
• meat broth.

Cooking method:

1. Peel potatoes and cut into small cubes.
2. Finely chop the onion.
3. Rinse the chicken fillet and cut into 1 cm pieces.
4. Mix ingredients with onions, salt, pepper.
5. Tear off a small piece from the dough, make a ball and roll out a layer with a diameter of 15 cm, a thickness of 0.3-0.5 cm.
6. Pinch the edges so that the echpochmak acquires a triangular shape.
7. Leave a hole in the center to pour in the broth.
8. Preheat the oven to 200 degrees, send the blanks into it.
9. After 10 minutes, reduce the temperature to 160 degrees.
10. After another 10 minutes, pour 2-3 tablespoons of broth into each echpochmak.
11. Bake for 10 more minutes.

How to cook triangular echpochmaks from kefir dough

Time: 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 175 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: medium.

If you want to eat a pie, but you are afraid to score overweight then you will love this recipe for low-calorie echpochmak. Used for cooking kefir dough which is considered dietary. At the same time, in order to further reduce the calorie content of the dish, use chicken or turkey fillet, lamb, beef pulp for filling. Instead of fatty meat broth, you can safely add vegetable broth or boiling water.

Ingredients:

• kefir - 200 ml;
• soda - 0.5 tsp;
• salt;
• oil - 200 g;
• eggs - 3 pcs.;
• flour - 500 g;
• turkey fillet - 500 g;
• potatoes - 3 pcs.;
• onions - 2 pcs.;
• broth - 300 ml;
• salt, pepper - to taste.

Cooking method:

1. For the dough: mix kefir with soda and set aside for 15 minutes.
2. Grind the butter with flour.
3. Mix kefir, eggs, butter-flour mixture, salt. Knead the dough.
4. Cut the turkey fillet and potatoes into small cubes, chop the onion. Mix everything, add salt and pepper.
5. Divide the dough into balls, roll each and stuff.
6. Pinch the edges, giving the pies a triangular shape.
7. Put your blanks in an oven preheated to 180 degrees and bake for 15 minutes.
8. After the time has passed, take out the pies and pour in the broth or warm water through a small hole in the middle.
9. Bake another 15 minutes.

How to cook shortcrust pastry echpochmak in the oven

Time: 70 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal / 100 g.
Purpose: snack.
Cuisine: Tatar.
Difficulty: medium.

Meat triangles are unusually tasty if you cook for them shortbread dough. At the same time, you do not have to mess around in the kitchen for a long time, and you will need very few ingredients. Margarine can be used instead of butter. Prepare the filling from any meat of your choice. The main thing is that it is fresh. In such pies, you can add more broth - 4-5 tablespoons.

Ingredients:

• butter - 150 g;
• salt - a pinch;
• egg - 1 pc.;
• boiled yolk- 1 PC.;
• sour cream - 150 ml;
• flour - 350 g.
• lamb or chicken fillet - 500 g;
• potatoes - 3 pcs.;
• onions - 3 pcs.;
• broth - 300 ml;
• salt, pepper - to taste.

Cooking method:

1. cook crumbly dough, mixing melted butter with sour cream, yolk, raw egg, salt and flour.
2. Cut the meat for the filling into small cubes. Do the same with potatoes, finely chop the onion.
3. Roll out a sheet with a diameter of 15 cm and a thickness of 0.3 cm.
4. Put a tablespoon of filling in the middle.
5. Pinch the edges so that the shape of the pie is triangular.
6. Leave a hole in the center.
7. Put on a baking sheet, greased with oil, and put in an oven preheated to 180 degrees for 50 minutes.
8. 15 minutes before readiness, remove the echpochmaks and pour 4-5 tablespoons of broth into each.

Video

Tatar and Bashkir cuisine are very diverse meat dishes and baking. Triangular pies echpochmaki with a hole in the middle, made from yeast or unleavened dough with lamb, onions, potatoes and spices, somewhat reminiscent of samsa. However, this is not surprising, because the Tatar cuisine was influenced by Tajik and Uzbek culinary traditions. The word "echpochmak" is translated as "triangle", hence it is clear why the products got such a name. In Tatarstan, echpochmaki pies, ruddy, juicy and fragrant, are sold right on the street, but you can cook them yourself to please loved ones delicious pastries, which is usually served with broth or soup. So, let's talk about how to cook at home.

Learning to cook echpochmaki

Dough. By tradition, pies are made from puff, yeast and unleavened dough, but shortbread and kefir dough are also suitable for cooking. In principle, with any test, echpochmaki will turn out to be unusually tasty and healthy.

Yeast dough for pies should be rich, so it is kneaded with eggs, butter and milk, and sour cream or butter is added to unleavened dough for softness and friability.

Filling. The triangular shape of the pies is not their main feature. The highlight of echpochmaks is the meat filling, which is put into the pies raw, and this is what distinguishes the dish from other meat pastries. It is thanks to the hole in the dough that the pies are well baked and remain juicy, because the broth is poured into it during the cooking process. Agree that Tatar chefs are very practical and inventive!

For the filling, lamb is cut into hazelnut-sized cubes, potatoes are cut into raisin-sized pieces, and onion finely crushed. You can use any meat - beef, goose, duck and chicken, adding black pepper and any seasonings to taste to the filling for piquancy. By the way, frozen meat is cut easier and faster.

Formation of pies. A tourniquet is rolled out of the dough, cut into pieces, from which balls are formed. Each ball is rolled out in the form of a circle the size of a tea saucer, 1 tbsp is placed in its middle. l. fillings, and the edges of the circle in three places are connected at the top, like a pyramid. The seams should be pinched with a “rope” as carefully as possible, otherwise the pies will begin to fall apart during the baking process. In this case, leave a small hole for the broth. If the minced meat is made from beef or veal, when forming the pie, a piece of butter or bacon is placed on top of the filling to make the echpochmak juicier.

Bakery. The pies are given a little rest, greased with butter mixed with egg yolk, and sent to the oven, heated to 180-200 ° C. Naturally, the baking sheet must also be greased with oil. And now the fun begins - after 30 minutes, when the echpochmaks become golden-ruddy, you need to get them out and pour 1-2 tsp into the hole of the "pyramids". rich meat broth boiled with spices and salt. The broth can be replaced with boiling water, in which butter is dissolved. Next, the pies are baked until cooked, depending on the type of dough and filling. Some cooks add the broth to the echpochmaks several times if the meat is dry. They periodically pull out a sheet and look inside the pie - if the broth is not visible, then it's time to top up.

How to cook Tatar echpochmak: a classic recipe

Real Tatar echpochmaks are made from yeast dough. To prepare it, dissolve 5 g of dry yeast in ½ liter warm milk, add 1 tbsp. l. vegetable oil and 70 g butter, 2 eggs, 1 tsp. salt, 1 tbsp. l. sugar and 850 g flour. Knead the dough and leave it to rise, covering with a napkin or towel.

Prepare the filling with 700 g minced lamb, 7 medium-sized raw potatoes, finely chopped, 4 chopped onions, salt and pepper.

Put the filling on the circles rolled out of the dough, connect the edges of the cakes in three places, trying to make a triangle, leave a hole and put the echpochmaks on a greased baking sheet. After 20 minutes of proofing, put the pies in the oven and bake for 7 minutes at a temperature of 200 ° C, then reduce the temperature to 170 ° C and cook for another 25 minutes. Now pour 1–2 tsp into the holes. meat broth, grease the pies with yolk and leave in the oven for 20 minutes.

How to cook echpochmaki from unleavened dough

Echpochmak made on unleavened dough is suitable for those who are on a diet or who are contraindicated in yeast baking.

Pour 4 cups of flour in a heap, make a recess in it, pour in 1 egg, a little water, a little salt and knead the dough like dumplings. cover it cling film and leave for 40 minutes to make it more plastic.

While the dough is resting, make the filling with ½ kg of any meat and ½ kg raw potatoes- all ingredients are cut into cubes, and 1-2 onions are finely chopped.

Roll out the dough into circles with a diameter of about 15 cm, put the filling in the middle and form a triangle. Lubricate the echpochmaks with yolk and put in the oven, when they are browned, pour a little broth into each pie if you made a hole for this, and then continue baking them. In general, it takes about an hour to cook pies in the oven.

How to cook echpochmak from puff pastry

It is good to serve katyk, Turkic, with echpochmaks fermented milk drink, reminiscent of curdled milk, from buffalo, goat or sheep's milk, well, or any fermented milk drink of your choice. By the way, these pies are an excellent substitute for bread and are eaten instantly, especially if you have big family so get them ready! Well, from the company store "Eat at Home" they will add a brightness of taste to your dishes!

Echpochmak is a Tatar dish, which is a pastry in the form of a triangle with a filling. As a filler, ingredients such as potatoes, onions and meat are usually used, which are cut into small cubes and mixed. The dough is most often used yeast or unleavened.

Today we offer to make Tatar echpochmaks at home. We will knead a simple and quick-to-prepare dough on kefir, prepare the filling and form triangular blanks, which we will add during the baking process meat broth. As a result, we get very tasty and satisfying products with juicy stuffing.

Ingredients:

For test:

• kefir - 200 ml;
• fine salt - 1 teaspoon;
• butter (can be margarine) - 200 g;
• baking soda - ½ teaspoon;
• flour - about 700 g (how much the dough will take).

For filling:

• beef (ideally lamb) - 500 g;
• potatoes - 4-5 pcs.;
• onion - 2 heads;
• butter - 50-80 g;
• meat broth - about 200 ml;
• salt, spices - to taste.

How to cook Tatar echpochmak on kefir

1. We start with a test. Pour kefir into a spacious bowl, add soda and stir thoroughly with a whisk. On a surface fermented milk product bubbles should appear.
   
2. Melt butter (or margarine), cool and pour into a bowl with kefir. We're throwing fine salt, stir.
   
3. In small portions, we introduce flour to the liquid mixture, kneading thoroughly each time. When it becomes difficult to mix the thickened mass with a spoon, spread the contents of the bowl on the work surface and start kneading by hand.
   
4. Add flour as needed. Kefir dough for echpochmaks should be soft and pleasant to the touch (not very dense!). As soon as the mass stops sticking to the palms, stop adding flour. We wrap the formed dough with cling film and put it in the refrigerator, but for now we are preparing the filling.
   

   How to make stuffing for echpochmak with beef

5. We cut the meat with a sharp knife into small pieces (the size of raisins), put them in a deep bowl. It is advisable to cook the filling in small portions so that the meat does not have time to start the juice.
   
6. We wash the potato tubers, peel and cut into small cubes, add to the beef.
   
7. After cleaning, chop the onion heads with a knife or using a blender, spread to the meat and potatoes.
   
8. Sprinkle the ingredients of the filling with salt, add your favorite spices if desired. Mix thoroughly.
   

   How to bake echpochmaki in Tatar style

9. Take out of the fridge and lightly punch down the dough. We separate a small part, form a "sausage", which we divide into equal pieces.
   
10. Alternately dip each piece of dough in flour and roll out a thin circle, put a mixture of meat, potatoes and onions in the middle.
    
11. Since in our example, echpochmak is cooked with beef, we add small piece butter so that the filling does not turn out too lean.
    
12. Raise the edges of the cake from three sides and connect, giving the echpochmak a traditional triangular shape. We fasten the seams very carefully so that they do not tear during baking. Don't forget to leave a small hole in the center.
    
13. We spread the future echpochmaks on a baking sheet covered with parchment, send it to the oven preheated to 180 degrees for 40-50 minutes (until the potatoes are soft). To make the baking filling as juicy as possible, take out the echpochmaks 15 minutes before the end of cooking and pour about 2 teaspoons of meat broth into each hole. From the rest of the dough, we form pieces of suitable diameter and place them on the open center. If desired, you can lightly grease the dough with a beaten egg for ruddiness.
    
14. Eat ready-made pastries can be a bite with meat broth or just coupled with tea / coffee.
    

Echpochmak in Tatar is ready! Bon appetit!

Echpochmak is Tatar National dish. Translated from Tatar echpochmak is a triangle. Very often this pastry with meat stuffing they are made from yeast dough, but in our family triangles were always made from unleavened dough. Triangles with such a dough, I still ate only with my mother-in-law. In their family, this dish is also made with unleavened dough.
If echpochmaks made from yeast dough can still be called pies, then from unleavened dough it’s hard to call echpochmak a pie. With such a dough, these pastries are much tastier and easier on the stomach. In the book " Tatar cuisine"(during Soviet times), it is indicated that the Tatars often used such a dough for all their pastries as a variant of a quick test).
I can safely say that not everyone good restaurant from Kazan national cuisine they make this pastry as delicious as in our big family)).
1. unleavened dough.
Unleavened dough is essentially a variety shortcrust pastry, unsweetened. First you need to melt the butter and cool a little.

Then add vegetable oil, a spoonful of mayonnaise, eggs, water and salt. Mix everything thoroughly until smooth.

Now add flour, better gradually. The dough should lag behind the walls of the pan and not stick to your hands. Also, it has to keep its shape. You need to feel that the dough will not move apart when sculpting.

We remove the dough in a bag and in the refrigerator. Cold dough will be easier to work with).
At this time, we are engaged in the filling.
2. Stuffing.
We cut the beef small pieces, better no more than 1 cm, I have pieces from 0.5 cm to 1 cm. Instead of beef, I have horse meat today. It is very similar in taste.

Also or even a little less, if possible, cut pork belly. In this pastry, you cannot use only lean meat (otherwise there will be a dry filling), so several types of meat are most often used. In the villages they often do it with a goose. And add pork to beef. It turns out here is such a minced meat mixture.

We also cut the potatoes into small cubes.

Mix everything, add salt and spices to taste and mix again. The filling is ready. Let's start sculpting.
3. Sculpting triangles (echpochmak).
Take the dough out of the fridge and start. I do not divide the dough into portions in advance, but pinch each time a piece of the right size. I roll out a circle about the size of a small tea saucer, a little more thick than dumplings.

Put the filling in the middle of the dough, and a small piece of butter on top.

Now you need to blind the two edges of the dough, so that one corner is formed.

Blind the rest of the edges in the same way. Pinch the dough as best you can, I fix it with a pigtail. Because any shortbread dough tends to shrink at least a little when baking. We do not need the triangle to spread in the oven). In the middle, according to all the rules, you need to leave a small hole in order to pour a little meat broth into the echpochmaks with a spoon at the end of cooking.

We close the top with a dough lid, which can then be easily removed for pouring. But I very rarely fill in the broth). I have and so they are often juicy. But of course with broth, it will be even juicier. In fact, I’m still a little lazy)) Yes, and rarely does anyone do it, it seems to me that many who cook don’t even know that it’s necessary).

Here is the first echpochmak. We shift it to the greased sunflower oil baking sheet. And we begin to do the same thing until the stuffing is over. If you see that the minced meat gives juice, mix it before loading the filling onto the next circle of dough. From this quantity of products, I got 13 pieces. And there is still a little dough left (about a quarter), from which you can make cookies or freeze. And then use this dough as lids for roast pots. Such a lid will be instead of bread). We put the baking sheet with triangles in the oven preheated to 200 degrees for 40-50 minutes.

The triangles should be browned by the end of the indicated time. We take out on common dish. Triangles or echpochmaks are ready.

The smudges on the triangles are runaway juice. So you can adjust the temperature and slightly reduce it if necessary. Echpochmaks are traditionally eaten with meat broth from a bowl. But we rarely do that.) It is with this dough that this pastry turns out amazingly tasty. The dough is thin, crumbly and tastes much better with the filling.

If you ever try echpochmaki and there is minced meat inside, you should know that these are wrong and fake triangles. This is a hack! And the most offensive thing is that the Tatar hostesses themselves (lazy) often do this, distorting their national traditions in the kitchen. At the same time, people have a completely distorted impression of Tatar dishes. Caucasians and Uzbeks, it seems to me, are more reverent and attentive to the traditions in their cuisine. After all, the taste changes very much when replacing minced meat for minced meat This is a completely different song that is not worth the time, money or effort.

Cooking time: PT01H50M 1 h 50 min

Approximate cost per serving: 35 rub.