Echpochmak

A traditional Tatar dish of dough with various fillings is prepared from both yeast dough and dough with the addition of kefir or sour cream. Various types of meat and potatoes are usually used as filling, and the ruddy triangles are served with broths or soups.

Classic Tatar-style echpochmak at home

For echpochmaks, according to the Tatar recipe, they usually take beef, as well as duck or lamb meat, preferably with fat, so that the pies do not turn out too dry. Also, don’t skimp on the onion for the filling: it makes it juicier.

1. 
   How to cook classic Tatar-style echpochmak at home? Grind the meat as for minced meat, but it is better to chop it with a knife, this will give you a more pleasant consistency for the filling.
2. 
   Chop the onion very finely, mix the chopped minced meat with the onion, season with pepper and salt.
3. 
   Cut the potatoes into small cubes or cubes.Here you can proceed from your own preferences, but it is worth remembering that small pieces cook faster.
4. 
   Roll out the dough, cut into portions and arrange the filling: minced meat with onions, potatoes and a piece of butter, form triangles the size of your palm.
5. 
   Bake the echpochmak for about 45 minutes at 200 degrees.

How to cook echpochmak with meat and potatoes?

Traditional recipe for Tatar pies with meat and potatoes on yeast dough. This appetizer is served along with rich meat broth and herbs.

Cooking time: 1 hour 20 minutes.

Cooking time: 15 min.

Servings – 8.

Ingredients:

• Butter – 100 gr.
• Milk – 100 gr.
• Yeast – 10 gr.
• Egg – 2 pcs.
• Salt - to taste.
• Granulated sugar - to taste.
• Wheat flour - for a dense dough consistency.
• Meat (beef, chicken) – 250 gr.
• Potatoes – 3 pcs.
• Greens - to taste.
• Onions – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.
• Meat broth - for filling.

Cooking process:

1. Heat the milk, melt the butter, mix the liquid ingredients with yeast, egg, salt, sugar and add flour to make a fairly dense, elastic dough. Wrap it in cling film and leave to ripen at room temperature for 20 minutes.

2. Ingredients for the filling – chop the meat, onions, potatoes and herbs finely to make pieces of the same size: this way the filling will be more uniform and juicy, season with salt and pepper.

3. Knead the dough again, roll out thinly and cut into pieces.

4. Place the prepared filling in the middle of each piece, form triangular pyramids with a hole on top so that you can add broth for juiciness.

5.Place the pies on a baking sheet with parchment and keep the pieces in the oven at 180 degrees for about 20 minutes. After taking them out, brush each one with beaten egg and pour a little meat broth inside each echpochmak. Leave in the oven for another 25 minutes. Serve warm with broth. Enjoy!

A simple and tasty recipe for echpochmak with kefir dough

The dough for echpochmak can be prepared without using yeast - using kefir, but it must be at room temperature so that the pies come out soft and airy. A little hot water is added to the filling during baking, then it becomes incredibly juicy.

Cooking time: 1 hour 05 min.

Cooking time: 15 min.

Servings – 6.

Ingredients:

For the test:

• Kefir – 200 gr.
• Wheat flour – 400 gr.
• Granulated sugar – 2 tbsp.
• Salt – 1 tsp.
• Butter – 100 gr.
• Baking powder – ½ tsp.
• Sour cream – 1 tbsp.

For filling:

• Meat (beef) – 300 gr.
• Potatoes – 1 pc.
• Onions – 1 pc.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Kefir must first be removed from the refrigerator and kept at room temperature to make the pie dough more fluffy. In a deep bowl, mix kefir, salt, baking powder and granulated sugar.

2. Soften the butter and pour into the kefir mixture, add sour cream and stir everything well.

3. Add flour little by little, knead thoroughly so that there are no lumps. When the dough becomes pliable, wrap it in cling film and keep it in the refrigerator.

4. Cut the meat and potatoes into small cubes of the same size. Chop the onion head as finely as possible. Mix the ingredients for the filling, season, based on your own preferences, with salt and pepper.

5.Roll out the dough and divide into equal small portions. Put the filling in each, form a triangular pie with a hole in the center: water will be poured into it.

6. Place the blanks on parchment paper spread on a baking sheet and bake the echpochmaki for 25 minutes at 180 degrees. After that, pour a little hot water into each to make the filling more juicy, and return to the oven for another 20-25 minutes.

7. Let the pies cool slightly and serve with broth or soup.

Tatar-style echpochmak on yeast-free dough

Tatar-style pies made from yeast-free dough can be made with chicken. Since chicken breast meat can be very dry when cooked, it is better to use chicken thigh pulp for the filling, especially in combination with potatoes.

Cooking time: 1 hour 20 minutes.

Cooking time: 15 min.

Servings – 8.

Ingredients:

• Chicken meat – 500 gr.
• Potatoes – 400 gr.
• Onions – 2 pcs.
• Garlic – 3 teeth.
• Green onions – 3 pcs.
• Salt – 1.5 tsp.
• Ground black pepper - to taste.
• Sour cream – 200 gr.
• Kefir – 250 gr.
• Egg – 1 pc.
• Yolk – 1 pc.
• Butter – 50 gr.
• Granulated sugar – 1.5 tsp.
• Baking powder – 1 pack.
• Starch – 1 tsp.
• Wheat flour – 800 gr.
• Vegetable oil – 4 tbsp.
• Butter - for filling.

Cooking process:

1. Chop the chicken meat very finely; do the same with the peeled potatoes and onions. Chop the green onions and garlic cloves.

2. Mix all the ingredients, add salt, black pepper and vegetable oil so that the filling does not dry out during baking.

3. In a suitable size container, mix sour cream and kefir, add a chicken egg and additional yolk, the remaining amount of butter, granulated sugar and salt.Add the specified volume of flour into the mixture in small parts, knead thoroughly, and leave the finished dough in the refrigerator under film for 20 minutes.

4. Divide the dough into pieces, roll each one out and lay out the filling. Make triangular pies with a hole at the top.

5. Place the workpiece on a baking sheet, pour a little liquid butter into each echpochmak and keep in the oven at 180 degrees for about 40-45 minutes.

6. Serve the finished pies warm.

Step-by-step recipe for making echpochmak with chicken and potatoes

An easy to prepare dish that makes a good nutritious appetizer or part of a first course for lunch. The airy dough and juicy, filling filling will captivate everyone who tries echpochmak.

Cooking time: 55 min.

Cooking time: 15 min.

Servings – 4.

Ingredients:

For filling:

• Chicken meat (breast or thigh) – 1 pc.
• Onions – 2 pcs.
• Potatoes – 3 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Butter - to taste.
• Chicken broth – 3-4 tbsp.

For the test:

• Kefir 2.5% – 1 tbsp.
• Wheat flour – 400-450 gr.
• Salt – 1 tsp.
• Soda – ½ tsp.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Warm kefir needs to be salted, and then add oil and soda to it. Pour flour into it in small parts and mix gently. Knead the resulting dough until it becomes smooth and elastic. Cover it with a napkin and leave while preparing the filling.

2. Finely chop the potatoes, onions and chicken into equal-sized pieces. Salt everything well and add pepper, and then mix thoroughly.

3. Roll out the dough into a medium thickness sausage and divide it into pieces.

4.Roll each part into a thin flat cake, put a little butter and chicken and potato filling into each. Roll the pies into a triangle, leaving a small hole at the top.

5. Place the pies on a baking sheet with parchment and keep them in the oven for about half an hour, turning the heat up to 180 degrees. After the specified time, take out the echpochmak, pour a little chicken broth into each and bake again for another 10 minutes. Serve the pies warm.

How to bake delicious echpochmak with minced meat and potatoes in the oven?

Delicious and juicy Tatar pies can be made from minced meat with potatoes on yeast dough. Cooked in the oven, they have a golden crust and juicy filling.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings – 8.

Ingredients:

For the test:

• Milk – 250 ml
• Wheat flour – 500 gr.
• Salt – 0.5 tsp.
• Granulated sugar – 25 gr.
• Yeast – 7 gr.
• Egg – 1 pc.
• Butter – 50 gr.

For filling:

• Beef – 500 gr.
• Potatoes – 500 gr.
• Onions – 300 gr.
• Salt - to taste.
• Ground allspice - to taste.
• Broth – 5 tbsp.
• Butter - for filling.
• Yolk (for greasing the dough) – 1 pc.

Cooking process:

1. Mix the dough ingredients and leave in a warm place for about two hours, kneading occasionally.

2. Chop the beef and potatoes finely, preferably into even cubes, and chop the onion. After cutting, potatoes can be boiled for 5 minutes. Mix ingredients for filling, season with pepper and salt.

3. Form the dough into balls, the weight of which should be about 50 grams. Roll each ball into a thin flat cake and place the filling in the middle. Form a triangular pie with a hole in the middle.

4.Place the echpochmaki on a baking sheet, preheat the oven to 180 degrees and cook for 20 minutes. Then put a little butter and broth in the middle of each and let it bake for another 20 minutes.

5. Brush the pies with whipped yolk and keep in the oven for another 5 minutes. Place the finished echpochmak on a dish and serve.

Airy echpochmak made from yeast dough

Echpochmak made from yeast dough is filled with meat, potatoes and onions. It is important to cut the last ingredient as finely as possible so that it does not crunch on the teeth in the finished dish, but gives juiciness to the potato and meat filling.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings – 8.

Ingredients:

For the test:

• Wheat flour – 600 gr.
• Milk – 350 gr.
• Butter – 50 gr.
• Egg – 1 pc.
• Dry yeast – 2 tsp.
• Granulated sugar – 2 tsp.
• Salt – 1 tsp.

For filling:

• Beef – 600 gr.
• Potatoes – 400 gr.
• Onions – 200 gr.
• Salt - to taste.
• Black pepper - to taste.
• Meat broth - to taste.

Cooking process:

1. Mix slightly warmed milk with egg, add flour and knead the dough. Leave it for a couple of hours to rise.

2. Chop the beef with a small amount of fat, chop the onions well, and chop the potatoes into 5-7 mm cubes. Season the filling with salt and pepper and mix all ingredients.

3. Divide the yeast dough into pieces and roll each one out, put some of the filling in the middle, form triangular pies with a hole on top.

4. Place the echpochmaki carefully on a baking sheet, lightly greased with oil, brush each with beaten egg, and bake in an oven preheated to 180 degrees for 20 minutes. Then pour a little broth into the middle of each and bake for another 20 minutes.

5.Echpochmak is served warm with a cup of hot broth. Bon appetit!

A simple and tasty recipe for homemade echpochmak with sour cream

Pies made from dough with sour cream are a very tasty treat, and the filling of meat and potatoes makes echpochmak a favorite delicacy for both adults and children. You can take them with you on the road or enjoy them at home with a rich broth.

Cooking time: 1 hour 15 minutes.

Cooking time: 15 min.

Servings – 8.

Ingredients:

• Kefir – 1.5 tbsp.
• Sour cream – 1.5 tbsp.
• Butter – 100 gr.
• Salt – 1.5 tsp.
• Wheat flour – 4 tbsp.
• Yolk – 1 pc.
• Baking powder – 1.5 tsp.
• Meat (beef, lamb) – 300 gr.
• Potatoes – 300 gr.
• Onions – 300 gr.

Cooking process:

1. Kefir and sour cream for the dough should be at room temperature. They are mixed in a deep bowl.

2. Add egg yolk, 1.5 tsp. baking powder and the specified amount of butter, which must first be melted. Salt the mixture and gently stir in the flour.

3. The filling should be finely chopped meat with fresh potatoes and onions. It also needs to be seasoned with salt and pepper.

4. Divide the dough into pieces, each of which will need to be rolled out into thin flat cakes. The filling is placed in the middle of each, and the edges are stuck together to form a triangle with an open hole on top.

5. Echpochmak are laid out on a baking sheet and a piece of butter is placed in each one. The pies are kept in the oven at 180 degrees for just under half an hour, then brushed with egg and baked for another 10 minutes. It is better to serve echpochmak slightly cooled in addition to broth with herbs and herbs.