The most delicious dough for triangles. Triangles with potatoes and meat

This traditional Tatar dish has a delicate and juicy taste. The combination of meat filling and potatoes will please even the most picky gourmets. To make a delicious Tatar triangle, you need to prepare the dough yourself. These pies don't take long to prepare. The dough for the triangle is prepared without yeast, although some housewives prefer to move away from the classic recipe and use yeast in the preparation. The triangle, or “ochpochmak” in Tatar, is simple and easy to prepare. We have selected the most interesting triangle recipes for you. Prepare delicious and juicy triangles according to our recipes and your family will definitely appreciate your efforts.

Juicy triangle with meat - filling recipe

For the filling, take meat, potatoes and spices. For this dish, it is better to choose young beef or lamb. This meat is lighter in color, almost without excess fat. If you press lightly with your finger on a piece, there will be no imprint left. To keep the meat tender and soft, before cooking, marinate it for 20 minutes in sparkling mineral water and pound it lightly.

Triangles with meat will turn out even tastier if you add a small piece of butter to the filling. If you don’t have meat, then you can move away from the classic recipe and prepare a triangle with potatoes.

Such triangles will appeal to vegetarians and people who watch their weight. Tatar pastries are distinguished by simple ingredients and an uncomplicated preparation process. The main thing in this dish is the juicy filling and thin dough. To keep the dough thin, place it on a floured surface and roll it into a thin layer with a rolling pin. Then, using a glass, cut out circles of dough, which are rolled out again. To make the mugs even, the edge of the glass needs to be greased with sunflower oil. For a juicy filling, the key is to use fresh meat and cook the filling just before baking.

Getting to know dishes of non-traditional Russian cuisine is always interesting and informative. Even if you are not a fan of spicy meats or raw fish, you should try them to know their taste and form a personal opinion about them. Today we will touch on Tatar cuisine and its traditional dish uchpuchmak (various pronunciations are found). Otherwise they are also called stuffed triangles.

Before I found out their name, I decided that these were ordinary meat cheesecakes. They are actually similar to our open-faced cottage cheese pies. The taste is reminiscent of meat pies, but much juicier. So once you've cooked them, you'll only be cooking triangles with the meat.

Tatar cuisine involves a variety of fillings and cooking recipes for triangles. One thing remains unchanged - the dough according to the original recipe must be prepared without adding yeast. Many cooks replace them with kefir, for example.

Preparing the pies is not difficult at all and doesn’t take much time.

Number of servings: 8-10 servings.

Preparation time: 30 minutes.

Baking time: 30 minutes.

Total cooking time: up to 1 hour.

You can use chicken, beef, lamb or pork as the filling.

To prepare you will need:

2 cups rye flour;
1 chicken egg;
100g margarine or butter;
1 glass of milk;
2-3 pieces of potatoes;
250g-300g chicken fillet;
2 small onions;
spices (to taste).

Triangles with potatoes and meat - baking process

Grease the product with sunflower oil and place on a greased baking sheet.

Bake in the oven preheated to 180 degrees for 1 hour.

Grease the finished triangles with butter and serve.

On this page you will find the following recipes:

Preparing the pies is not difficult at all and doesn’t take much time.

Number of servings: 8-10 servings.

Preparation time: 30 minutes.

Baking time: 30 minutes.

Total cooking time: up to 1 hour.

You can use chicken, beef, lamb or pork as the filling.

To prepare you will need:

2 cups rye flour;
1 chicken egg;
100g margarine or butter;
1 glass of milk;
2-3 pieces of potatoes;
250g-300g chicken fillet;
2 small onions;
spices (to taste).

Triangle recipe

Prepare the dough.

Advice:
To reduce the calorie content of baked goods, use rye flour.

Melt margarine or butter in a water bath.

Advice:
To shorten the time, put it in the microwave and put it on medium temperature for
1-2 minutes.

Add milk to chicken eggs. Mix. We begin to add flour little by little. First mix with a wooden spoon, then by hand. The dough should become soft, elastic and not stick to your hands. Wrap in cling film. Leave the dough to rest for 10-15 minutes

Let's move on to vegetables. Peel the onions. Finely chop. Wash the potatoes and remove the skins. Cut into cubes. Cut the chicken into cubes, no more than 5-10mm thick. Mix with spices.

Attention:
Instead of chicken, you can use fattier meat. Chicken fillet makes the triangles more dietary, which is ideal for small children.

When the dough has “rested”, form a sausage and cut into 8-10 pieces

. Roll out each pancake. Using a plate, cut out an even circle.

Turn on the oven at 180 degrees

, let it heat up.

We spread the filling. We begin to form a triangle. To do this, first pinch one end, making an envelope. Then we form the second and third corners. You should get a triangle.

Place on a baking sheet. For juiciness, add butter. Brush the eggs with beaten yolk (optional).

After the time has passed, we take it out. Triangles

ready with potatoes and chicken. Serve on the table.

Cook with us in the video:

Bon appetit.

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Echpochmaki dough

Recipe 1 . For the dough: a pack of margarine (200 g), 1 tbsp kefir or sour milk or water, 1/3 tsp soda, salt, flour (so that the dough can be rolled out). Recipe 2. Pour a glass of milk, 1 egg, 3 tablespoons of vegetable oil, half a teaspoon of soda, and a little salt into a deep bowl. Mix everything and add as much flour as needed to knead the dough. Then put the dough on the board. Roll out the dough to 0.5 ml thickness. And cut out circles the size of a saucer. Place the filling in the middle of each circle. Then pinch the dough into a triangle. We do all this so that there is a hole in the center. Place the triangles on a baking sheet, leaving a distance of a centimeter from each other. Bake in the oven at 200 degrees C until the triangles become deep golden brown. Recipe 3 . A pack of margarine, 2 eggs, 1 tsp. sugar, 1 tsp. salt, 0.5 tsp. soda (quench in kefir), 1 tbsp. kefir, flour (while the dough is rising) Recipe 4. 1 pack of margarine, 1 tbsp kefir, 2 eggs, salt, soda. Add soda to kefir, margarine, eggs, salt - mix everything, add flour. The dough should be stiff, but not hard, but soft. Recipe 5. According to the recipe of my mother’s Tatar friend, we make dough for uchpochmaks with sour cream: 0.5 liters of sour cream, 0.5 tsp of soda in sour cream, a pinch of salt-sugar, margarine 180-200g, flour Make triangles, leave a hole, then in the middle of the baking process, add a teaspoon of boiled water into this hole, then the result will be juicier Recipe 6 . A pack of margarine, a glass of kefir, 3 glasses of flour. Instead of kefir, sometimes I use it if there is sour milk left, and I also quench the soda in kefir. Chop margarine with 1 cup of flour, add kefir and soda. stir, then add the rest of the flour. Recipe 7. Uch-pochmaki can be made in different ways. The main thing is to do it from the heart. For example, I don’t bother with special recipes; I cook just like my mother, my grandmother, and my great-grandmother did. DOUGH. add 0.5 liters of milk, 100 gr. Melt margarine in a saucepan and cool, then break 1 egg into it, + salt (1 tsp) + soda (1/2 tsp). Beat it all and add flour. Knead until it starts to come off your hands (THE DOUGH IS NOT TOUGH!!!!!!!) Recipe 8. 1/2 cups of milk, 1 egg, 1/2 packs of plums. butter (softened), flour, salt, a little sugar, baking powder or soda, slaked with vinegar Recipe 9. For the dough: 50 grams of butter, 150 grams of fat sour cream, 1 tsp salt, 05 tsp baking soda, 1 tablespoon sugar Recipe 10. flour 3-4 cups; 250 grams of margarine (pack); 1 glass of kefir or sour cream; 1 teaspoon soda (without slide); a pinch of salt

Recipe 11. 3 cups flour, 1 egg, 2/3 cup water, 1/2~1 teaspoon salt Sift the flour onto the table, make a well at the top, break an egg into it, pour in warm water and add salt. Knead the dough. Cover the dough tightly with plastic wrap and let stand for 30~40 minutes, this will give the dough additional elasticity.

Triangles-2

This recipe is similar to the previous one, but there is a difference. Milk is replaced with water here.

For the recipe you will need:

2 chicken eggs;
0.5 kg flour (rye or wheat);
1 glass or slightly less warm water;
2 tbsp. sunflower oil;
a pinch of salt;
300-400g pork;
3-4 potatoes;
2-3 medium onions.

Recipe for making triangles from yeast-free dough

Let's start preparing the triangles with dough. It will be without adding yeast. Sift the flour into a deep container. Add a pinch of salt. Separately, beat the eggs in a bowl with a whisk or fork. Combine with flour. Mix. Add warm water little by little, stirring constantly. Add sunflower oil. Knead elastic dough.

Attention:
Sunflower oil must be added so that the mixture does not stick to your hands.

The consistency of the dough should be soft, pliable and quite tough. Cover it with a towel. Let stand for about 1 hour

While the dough is resting, let's make the filling.

It will consist of meat, onions, potatoes and spices. You can add uncooked vegetables and meat or boil them until half cooked.

Advice:
If you don't trust your oven and are afraid that the filling won't cook completely, boil them.

Peel the potatoes. Send to boil in cold water for 10 minutes

over medium heat.
Add a pinch of salt. We wash the pork. Cut into small pieces. Immerse in boiling water, add a little salt. Cook for about 15 minutes
. Peel the onions. Finely chop.

Advice:
peeled onions can be placed in a blender bowl with blades for finer chopping.

The filling is ready. Cut potatoes and meat into cubes. In a deep plate, combine potatoes, meat and onions. Salt and add your favorite spices. Leave to cool.

Turn on the oven at 180 degrees

. Let it heat up.

Advice:
Any baked goods should only be placed in a preheated oven.

When the dough has risen, divide it into 2 parts. Forming a sausage. Cut it into round pieces no larger than a chicken egg. Roll each ball into a thin cake.

Advice:
Dust the surface and rolling pin with flour. This way the dough will not stick.

Use a cup or saucer to cut out even circles. Let's move on to forming triangles. Place the filling in the center. First pinch one edge, making a tube. We pinch the other edge. Finally, we form a triangle.

Attention:
You should be left with a hole in the center.

Grease a baking sheet with vegetable or butter. Lay out the triangles. Place ½-1 tsp into the hole. butter.

Advice:
butter will prevent the filling from drying out.

Place in the oven for 30-40 minutes

. Serve hot.

Bon appetit.

Triangles-3

Cheese and curd melting filling, airy fluffy dough - you can prepare all this yourself and try it according to the recipe

triangles.
It is worth noting that
preparing them the recipe

For the recipe you will need:

2 glasses of kefir;
2 tbsp. granulated sugar;
5 tbsp. sunflower oil;
2 cups wheat flour;
1 tsp soda;
2 chicken eggs;
150g cheese (hard);
150-200g Adyghe cheese;
a pinch of salt.

Recipe

We take out a deep container. Sift the flour. Add sugar, salt, 1 egg. Stir with a wooden spoon. Gradually begin to pour in the broken egg, kneading a thick dough. Add sunflower oil and soda. Mix.

Advice:
the oil guarantees elasticity and softness.

The dough should “rest” for 20-30 minutes

. Wrap it in cling film or put it in a bag. Leave at room temperature.

Let's move on to the filling.

In a separate plate, knead the Adyghe cheese. Grate regular cheese on a fine grater. Add to the plate along with the chicken egg. Salt and mix. The filling is ready.

Turn on the oven at 180 degrees

. While the oven is heating up, move on to the dough. Let's get it. Separate from the entire mass into round pieces the size of a chicken egg. Roll out a thin flatbread, lightly flouring the surface and dough. It should not stick to the rolling pin. Place the prepared cheese mixture in the middle. We pinch the flatbread on one side. Then we form the second and third corners. You should end up with a triangle.

Attention:
For this recipe we do not make a hole.

Line a baking tray with baking paper. You can grease with butter/sunflower oil or skip this step. Place the triangles seam side down. Break an egg into a cup. Grease each pie to form a crust. Bake in the oven for 30 minutes.

Serve hot triangles with aromatic freshly brewed tea.

Bon appetit.

Tatar cuisine has many delicious dishes that are popular all over the world today. This includes pilaf, chak-chak and, of course, a triangle with meat - ochpochmak, the secret of which is the correct dough!

Yeast dough recipe

This version of yeast dough is suitable not only for Tatar triangles, but also for any other baked goods that require the presence of yeast.

The first step is to dissolve the yeast in the milk. But you can’t use cold milk, so you need to take it out of the refrigerator so that it warms up to room temperature;
Pour the yeast into the milk and leave it to swell (10-15 minutes). Then add sugar and salt to them;
Mix half of the flour with baking powder and pour into milk;
Mix the whole mass well and add kefir and eggs;
Add half of the remaining flour and knead the dough. Flour should be added as needed, but the main thing is not to overdo it - the dough should not turn out tight. It can take from 800 grams to 1 kilo of flour;
To make it easier to knead and knead the dough, you should dip your hands in vegetable oil or water;
Before starting to work with the dough, you need to let it stand for a while (0-30 minutes). If it was prepared for future use, then you need to pack it in a bag and put it in the refrigerator;
It can be stored for up to 3 days in the refrigerator.

Echpochmak in Tatar

I confirm my desire to register an account on the Dom-Eda website. I certify this application with an electronic analogue of a handwritten signature. I'm already registered. Receive a link to change your password. Please answer, but what is yeast, salt, etc. measured in spoons, do you scoop everything up in a heap or level it out?

Just great! I read the recipe and decided to try it right away. In general, I have a problem with baking, but this time it turned out great. I did everything according to the recipe, but I left the dough for an hour rather than 15 minutes because I wasn’t in a hurry.

It increased by about .5 times. I made 2 types of pies - with bananas and mushrooms. There is no oven, so I fried it. Delicious! Olga Stefanova The recipe is excellent. Thanks for this tip. The only thing is that I made my own small innovations - I scooped up everything that was measured with a spoon and mixed the first stage with a mixer.

The result is an airy dough. Anna, I have a question: is it possible to use dry packaged yeast? There are 7 grams in a pack. Thank you in advance. Kalira, but the recipe specifies dry yeast, add it in the amount of 1 tablespoon. Anna, thank you for such a charm. I don’t like fiddling with yeast dough and it doesn’t always work out for me.

And here it is a pleasure to cook. I made pies with meat and cabbage, even if you bring them to the exhibition. I wish you success! Thank you very much for the recipe! This recipe is very valuable for allergy sufferers and those on a diet. For the rest, you can add 1 egg, instead of water, take any liquid: kefir, milk, whey, sour cream, fermented baked milk, yogurt - the effect is the same.

Delicious, airy. I made it twice, and both times it was buns. The dough is really quick and easy to prepare, BUT Since we, by definition, believe that buns should be sweet, the first time it seemed that there was not enough sugar.

The second time I added twice as much. The feeling of sunflower oil in your mouth does not leave you, even though you are eating cinnamon rolls for the second time. Perhaps this dough is good for baking with meat and vegetable filling for pies. Guest, well, actually this is strange, the finished products made from this dough should not have the aftertaste of sunflower oil and the sweet buns turn out excellent.

Indeed, it only takes 30 minutes and you’re done! I fried the pies in a frying pan - delicious! Thank you, Anna! Very good dough!!! Many thanks to the author and who posted the recipe on the site!!! For the first time in my life I made my own yeast dough! I was always afraid. Incredible, it only took an hour and a half to do everything! I fried pies. Very tasty, quick and easy dough!!! I'm no longer afraid of the test. Thanks a lot!!! I used to think that me and the dough were incompatible concepts. After reading your recipe, I was convinced that I am a super baker and that nothing is impossible for a person with intelligence: thank you so much from the bottom of my heart for such a simple and cool recipe!!!!

The dough is good for many, many delicious baked and fried things!!!! Very grateful!!! Dmitry Anatolyevich Excellent recipe, a couple of tablespoons of butter is enough, but you need 3 - 3 flour. I completely agree!!! You can really use a little less butter, but more flour! It’s strange that no one has “expressed” this clarification before. It’s a pity that the exact correct amount of flour is not indicated; as a person dealing with yeast dough for the first time, it will be difficult for me to select the “dose” by eye each time.

The first time it turned out great after I added flour, next time I don’t know how my hand will handle it. I read in the comments about the aftertaste of sunflower oil.

Add rapeseed. Everything is always at hand and quickly! I advise you, the buns turned out very tasty, and also with fresh berries!!! Thanks again for the recipe. I make buns with black currants SvetaSveta from this dough. I would still like to clarify at what temperature to bake the pies and approximately for how long. Anna Nechaeva 5. Tatyana, Armavir. God bless you! For this wonderful recipe Even my mother baked with different fillings in a frying pan. Thank you very much for the dough recipe!

The dough is very easy and quick to prepare. Thanks to this recipe, now my family will often eat my baked goods! Anna, thank you for the recipe, this was the first time I made the dough with yeast, everything turned out great, my husband said it was delicious, and my father-in-law said the pies looked just like the picture: - in general, your recipe will now be the most honorable for me. Thank you very much! The dough was excellent and the bread turned out soft, airy, I got two loaves.

My little daughters were very pleased and said that it was very tasty and now they are happily eating bread with chocolate spread. The dough is super, thank you for the recipe, I make it in a bread machine, if necessary, I quickly put it on the program for 45 minutes, if I have time for 2 hours and 20 minutes, I made everything with it: pies, pies, pizza, and rolls, advertised it to everyone, treated everyone, everyone really liked it.

Thanks for the recipe!!!!!!!! Super dough and really in 30 minutes. Pies with cabbage melt in your mouth!!!! I used to make yeast dough, and then at one point it was like cutting it with a knife and it didn’t work and that’s it. I haven’t made anything from dough for 3 years.

And here is some kind of magic! Thank you very much!!!!!!!!!! Anna Nechaeva 9.

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I always have problems with yeast dough: it sticks to my hands, I fill it with flour. I bake it for the third time using this recipe. Since the pies are hot, I can’t eat them, Until they cool down, I only get a couple. The rest are devoured by my household instantly!

Thanks for the wonderful recipe. This was my first time making yeast dough, and I used to be afraid of fiddling around and having an unpredictable result. Everything turned out great, the meat and cabbage pies went with a bang!!! Unexpectedly, I acquired the status of a culinary specialist, although I have no particular inclination to work with dough products. Hurray for the author!!! Super dough!!! I just finished baking pies, the dough is amazing!!!

I made it with cabbage, the taste is mmm The dough is super tender! Awesome dough, I have never made such a great dough!!!!

Thank you very much for the recipe!!! Tell me, if you want dough for sweet pastries, then how much sugar should you add and when, right away along with the yeast in the first stage? Or will those two tablespoons that are already indicated be enough for a sweet bun? For sweet buns, you can add a little more sugar, but no more than tablespoons; some of the sugar can be replaced with vanilla.

Anya Alekseeva 7. I couldn’t make the dough for a long time, then I accidentally cooked the yeast by throwing it into hot water, then there wasn’t enough heat.

As a result, the dough did not rise, and then I came across this recipe. I did everything as written and the dough rose. Only when I kneaded the dough, I waited not 15 minutes, but a little more.

To rise even more. Good afternoon, Anna! I bake bread and various pastries very often, but I was looking for a quick option, since I needed to quickly cook sausages in dough. Thank you very much for this yeast dough recipe! I did everything according to the recipe, however, since I was afraid of drafts, I kept both the first stage and the second in the oven at a temperature of 50 degrees for literally 10 minutes each and the buns rose very well before baking in ten minutes, I also brushed the egg on top and baked for only minutes.

In general, I’m putting the recipe in my piggy bank. And I wish you health and success! Thank you so much for the recipe, everyone loves it!!!!!! Only I also add eggs to it. But I have a question: the dough is a little heavy, I use about 4 cups of flour for these ingredients.

Unleavened dough for triangles

Unleavened dough is much easier on the stomach and is digested faster than yeast dough. Despite the fact that it is lower in calories, ochpochmaki with it are just as tasty as with any other.

Products:

flour – 600-700 g;
fat sour cream – 25 g;
refined oil – ¼ cup;
water – 100 ml;
butter – 100 g;
salt - a pinch;
egg – 2 pcs.

Cooking time: 10 minutes.

Calories: 225 calories.

Heat the butter a little in a container until it begins to melt;
Then add sunflower oil, sour cream, water, salt and beat in the eggs;
Before adding flour, you need to make sure that there are no lumps in the liquid mixture;
Slowly add flour, but watch carefully so that the dough does not turn out too tight;
To make kneading easier, you can grease your hands with oil;
It is ready when it has taken the shape of a ball, is homogeneous and holds its shape;
Place it in the refrigerator for a couple of minutes before using. When cooled, it is much more pliable and easier to work with.

Dough for ochpochmak with kefir without yeast

If you don’t have yeast on hand, but you really want tasty and fluffy ochpochmaks, you can use kefir. The dough rises perfectly on it and has a pleasant taste without impurities.

kefir – 2 glasses;
salt – 5 g;
wheat flour – 8 cups;
butter – 250 g;
vegetable oil – 100 gr.

Time required: 30 minutes.

Calorie content: 220 calories.

Melt the butter in a deep container (saucepan, saucepan or deep frying pan);
Pour vegetable oil into it, and after a minute kefir;
Stir the mixture so that there are no bubbles or lumps;
Beat the eggs into the mixture and stir well again;
The entire mixture should have a golden hue;
On a large wooden board or other dry surface, pour the flour so that it looks like a high mound;
Make a hole at the very top and slowly pour the kefir mass into it;
Using a spoon, mix flour and liquid well;
Knead the dough until it takes the shape of a ball and becomes soft but elastic.

Yeast-free puff pastry for Tatar dish

Puff pastry is usually bought ready-made, since housewives consider its preparation to be an extremely labor-intensive process and not always successful. They are partly right, it is much more difficult to prepare than regular one, but it is not a hopeless process. The main thing is to strictly follow the recipe!

Ingredients:

butter – 200 g;
water – 150 ml;
flour - 3 cups;
egg;
vodka – 1 tbsp. l. (not necessary);
acetic acid – 10 ml;
salt.

Cooking time: 4 hours.

Calories: 335 calories.

Mix water with vodka, add salt, vinegar and break an egg;
Mix everything well and start adding flour;
You can sift the flour in advance, then it will be easier to knead;
As soon as all the flour has been added to the dough and it becomes homogeneous, put it in cling film or a bag and keep it in the refrigerator for an hour;
Take out the already cooled one and roll it into a rectangle shape, not too thin (2 cm);
Cut the butter into 4 even pieces. Each piece is designed to brush the dough. Take the first part and thoroughly coat the dough in the middle with it;
Fold it into three parts so that first the middle is covered with one edge, and then with the other;
Chill it in the refrigerator for 20 minutes;
Roll out again and grease, then also roll and put in the refrigerator. Do this 3 more times;
As soon as you run out of butter, roll out the dough thinly, fold it in half, and roll it out again. Repeat 4 times;
Place the finished product in the refrigerator for at least half an hour, and then you can use it to prepare ochpochmaks.

How to cook triangles with meat and potatoes

Delicious ochpochmaki are popular far beyond the borders of Tatarstan. They are quick and easy to prepare, and the taste is so good that all the triangles can be eaten in one go!

Ingredients:

yeast dough (based on the amount of filling);
lamb – 0.7 kg;
potatoes – 7 pcs.;
onions – 4 pcs.;
one egg;
meat broth – 200 ml;
spices.

Cooking time: 1 hour 30 minutes.

Calorie content: 320 calories per 100 grams.

Finely chop the lamb (any meat or minced meat) into pieces in the same way as peeled potatoes and onions. Mix all products and add spices;
Place the finished dough on a dry surface and roll it into a layer (thickness no more than 1 cm);
Cut out circles from the dough using a saucer;
Place the filling on each circle and connect the edges to form a triangle (first the two upper parts, and then attach the lower part to them);
There should be a small hole left in the center of the triangle;
Preheat the oven to 200 °C;
Spread foil or special paper on a baking sheet and walk over it a little with an oiled brush;
Place the ochpochmaki on a baking sheet and let them stand for a while;
Place the pan in the oven for 7 minutes, then reduce the temperature to 170 C and bake for another 25 minutes;
Pour a teaspoon of broth, cooked in advance, into the hole of each pie;
Stir the yolk in a cup and brush all the pies with it;
Leave the pies in the oven for another 20 minutes.

Preparing Tatar dishes is very simple, and in order for the ochpochmaki to turn out just right, it is important to remember:

In order for the dough to have a golden hue and a pleasant taste, it is necessary to mix ghee and regular butter;
For sour-based yeast-free dough, kefir, sour milk or yogurt are suitable;
To make the dough more elastic, you can add a little vinegar to it.

Using these simple tips, you can surprise your family with delicious Tatar ochpochmak!

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

triangles (echpochmak)

Chicken with potatoes. Baked meat in the oven with potatoes step by step recipes. Baked pies in the oven how to cook. Vegetables in the oven.

Cooking method

Chicken fillet in the oven. Chicken with vegetables. Pies with egg recipes step by step. Chicken with onions. Yeast-free pies without yeast recipes are delicious. Meat with onions. Salted chicken in the oven. Pies with onions. Finely chop the potatoes and onions, add minced meat, salt and pepper. Mix with your hands; 2. Knead the dough from the above ingredients; 3. Spread the top of the triangles with the mixture.

Place in a preheated oven to degrees. It takes about 1 hour to prepare. I tried the potatoes and removed them as soon as they became soft. 15 minutes before the end of baking, I placed a piece of butter in the hole in the center of the triangles.

Grease the finished triangles with butter and also place a piece in the center if desired. I want to say that such triangles are especially delicious washed down with black sweet tea, or sweet tea with milk or cream.

I think it would be delicious just with milk too! You need to roll out the dough into two layers 1 centimeter thick. Place one layer on a baking sheet, put the filling in an even layer and cover with the second layer, pinch the edges. Bon appetit! So tasty!!!

For some reason I don’t dare bake echpochmak myself; I buy it at Bakhetla. Aliya, well done! Be sure to try it! Tatyana, I also buy at Bakhetla.

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Learning to cook echpochmaki

Dough.

Traditionally, pies are made from puff pastry, yeast and unleavened dough, but shortbread and kefir dough are also suitable for preparing the dish. In principle, with any dough, echpochmaki will turn out unusually tasty and healthy.

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

Filling.

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

For the filling, lamb is chopped into cubes the size of hazelnuts, potatoes are cut into pieces the size of raisins, and onions are finely chopped. 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.

Forming pies.

The dough is rolled out into a rope, cut into pieces, from which balls are formed. Each ball is rolled out into a circle the size of a tea saucer, and 1 tbsp is placed in the middle. l. filling, and the edges of the circle in three places are connected at the top, like a pyramid. The seams should be pinched together with a string as carefully as possible, otherwise the pies will begin to fall apart during the baking process. In this case, you should 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 lard is placed on top of the filling to make the echpochmak juicier.

Bakery.

The pies are allowed to rest a little, greased with butter mixed with egg yolk, and sent to the oven, heated to 180-200 ° C. Naturally, the baking sheet should also be greased. And now the fun begins - after 30 minutes, when the echpochmaks acquire a golden-brown color, you need to take them out and pour 1-2 tsp into the hole of the “pyramids”. rich meat broth, cooked 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 broth to the echpochmaki several times if the meat is a little dry. They periodically pull out the leaf and look inside the pie - if the broth is not visible, then it’s time to add more.

How to cook echpochmak in Tatar style: classic recipe

Real Tatar echpochmaks are made from yeast dough. To prepare it, dissolve 5 g of dry yeast in ½ liter of 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, covered with a napkin or towel.

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

Place the filling on the rolled out dough circles, connect the edges of the cakes in three places, trying to form a triangle, leave a hole and place the echpochmaki on a greased baking sheet. After 20 minutes of proofing, place the pies in the oven and bake for 7 minutes at 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, brush the pies with yolk and leave in the oven for 20 minutes.

How to cook echpochmak in Tatar style

National pastries: learning to cook echpochmaki

Learning to cook echpochmaki

Dough. Traditionally, pies are made from puff pastry, yeast and unleavened dough, but shortbread and kefir dough are also suitable for preparing the dish. In principle, with any dough, echpochmaki will turn out unusually tasty and healthy.

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

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

Forming pies. The dough is rolled out into a rope, cut into pieces, from which balls are formed. Each ball is rolled out into a circle the size of a tea saucer, and 1 tbsp is placed in the middle. l. filling, and the edges of the circle in three places are connected at the top, like a pyramid. The seams should be pinched together with a string as carefully as possible, otherwise the pies will begin to fall apart during the baking process. In this case, you should 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 lard is placed on top of the filling to make the echpochmak juicier.

Bakery. The pies are allowed to rest a little, greased with butter mixed with egg yolk, and sent to the oven, heated to 180–200 °C. Naturally, the baking sheet should also be greased. And now the fun begins - after 30 minutes, when the echpochmaks acquire a golden-brown color, you need to take them out and pour 1-2 tsp into the hole of the “pyramids”. rich meat broth, cooked 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 broth to the echpochmaki several times if the meat is a little dry. They periodically pull out the leaf and look inside the pie - if the broth is not visible, then it’s time to add more.

How to cook echpochmak in Tatar style: classic recipe

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

How to make echpochmak from unleavened dough

Echpochmak, prepared on unleavened dough, is suitable for those who are on a diet or for whom yeast baking is contraindicated.

Pour 4 cups of flour into a heap, make a hole in it, pour in 1 egg, a little water, add a little salt and knead the dough like dumplings. Cover it with cling film and leave for 40 minutes to make it more pliable.

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

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

How to make echpochmak from puff pastry

Layered meat pies melt in your mouth and turn out very tender - children especially like this kind of baked goods.

Place 300 g of butter in the freezer for half an hour, mix 500 g of flour, 100 g of soft butter, 1 tsp. salt and 250 ml water. Knead the dough, and then take the frozen butter out of the freezer, cut it into pieces and quickly knead it into the dough, being careful not to let the butter melt. Everything needs to be done very quickly! Roll out the dough into a layer 2.5 cm thick, cover it with cling film and leave it in the refrigerator for an hour.

Next, roll out the dough even thinner, fold the edges towards the center and fold them with a book, and then put them in the refrigerator again for an hour. Such procedures need to be done two more times, strictly observing the holding time of the dough in the refrigerator.

Now it's time to start filling. Cut ½ kg of chicken fillet and the same amount of potatoes into cubes, add finely chopped onion, salt and pepper.

Place the filling on the rolled out dough circles, seal the edges and bake for an hour in the oven.

How to make triangular echpochmak from kefir dough

Kefir dough is an ideal option for making low-calorie pies, since flaky and yeast baked goods can add extra centimeters to your waist, because you won’t be able to limit yourself to one or two echpochmaks.

For the dough, mix 200 ml of kefir with ½ tsp. soda and leave the kefir for 15 minutes. Add a pinch of salt, 300 g of sour cream, 3 eggs, 500 g of flour and knead the dough. Wrap it in cling film and leave it in a cool place for a while. If you don't have sour cream, you can replace it with heavy cream.

Prepare the filling from any meat (see recipes above) and bake the pies using standard technology.

How to cook echpochmak from shortcrust pastry in the oven

In the Urals, such pies are called kurniks, since they are usually made from chicken.

For the dough, melt 150 g of butter, add a pinch of salt, 1 egg, 150 g of sour cream and knead the dough with 350 g of sifted flour. The filling is prepared traditionally - from ½ kg of chicken, ½ kg of potatoes, 2 onions, salt and pepper. Form the pies, grease the baking sheet with oil, sprinkle with sesame seeds and bake the echpochmak for 50 minutes. Many housewives are afraid to add broth to shortbread dough pies because it is very crumbly, but if there is enough flour in the dough, no problems will arise.

Spices from the branded online store “Eat at Home”

It is good to serve echpochmak with katyk, a Turkic fermented milk drink, reminiscent of yogurt, made from buffalo, goat or sheep milk, 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 a large family, so prepare them for future use! Well, spices from the “Eat at Home” brand store will add brightness to the taste of your dishes!

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How to make echpochmak from unleavened dough

Echpochmak, prepared on unleavened dough, is suitable for those who are on a diet or for whom yeast baking is contraindicated.

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

Echpochmak from unleavened dough

Pies “Good fishing”. Curd pie “Kroshka”. Show more recipes. Comments and reviews All Questions about the recipe Reviews Pages: 1 2. Thank you for the recipe, I think it’s the most successful! No yeast, but the dough always turns out excellent. My mother does about the same thing, only she uses more vegetable oil 1.5:2 water.

Culinary recipes Forums. Register Login. Name: Password:. Echpochmaki triangles from my childhood!!! Very tasty!

Her echpochmaks are also flying apart. And I like your recipe even better, the dough is lighter. I bake something every day, today I’ll try your dough, I don’t have such a recipe yet, if I don’t get lost, I’ll post it. Thank you very much for the recipe!

He helped me out. Thank you very much for the recipe. I’m just starting to cook and quite a lot of problems always arise with baking, but there were no problems here - the dough is obedient, the filling is simple, and it turned out sooooo delicious. Thanks again!

You can also have it with chicken, only echpochmak is with meat, and with chicken it’s a slightly different dish - elish. Does he have time to bake enough?

Juicy triangle with meat - filling recipe

Of course, cubes. Everything is baked very well.

Delicious! Thank you very much for such a wonderful recipe. All the guests appreciated it. I got about 30 pieces. I'm very glad you liked it!

I also get about the same amount. Thank you very much for an interesting recipe! I really love this pastry. My relative lived in Tatarstan for a long time and taught me how to cook with yeast dough. I will definitely try your option!!! In the summer, my friends and I went on vacation to Kazan. We really wanted to eat echpochmak. But nowhere were they served to us in the form of triangles.

How to make echpochmak from puff pastry

It is good to serve echpochmak with katyk, a Turkic fermented milk drink, reminiscent of yogurt, made from buffalo, goat or sheep milk, 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 a large family, so prepare them for future use! Well, from the brand store “Eat at Home” they will add brightness of taste to your dishes!

Juicy triangle with meat - filling recipe

Recipe for triangles with meat and potatoes

Many housewives are not friends with yeast dough. For a long time, I was one of them, until I found a recipe that always produces dough and is suitable for any baking. In this recipe, I prepared triangles with meat and potatoes from it. (Do not confuse with echpochmak!)

(Tetyusha, March 31, “Tetyusha Dawns”) First of all, let’s do the dough, since it will take a little time for it to rise.

Required ingredients for the dough:
Stage 1:
1 tbsp. dry yeast (best obtained from active or simple fast-acting yeast, without additives for baking or pizza)
2 tbsp. Sahara
3 tbsp. flour
300 ml warm water or milk (I use water)
Stage 2:
1 tsp salt
1/3 cup vegetable oil (250 ml cup)
flour (I use 2-2.5 cups, regular faceted)

Mix all the ingredients of the first stage in a bowl and leave for 15 minutes in a warm place. After this time, we proceed to the second stage: add oil and salt. Gradually add sifted flour to the resulting mixture in small portions and knead the dough until it stops sticking to your hands. We leave it to rise.

While the dough is rising, let's make the filling.

For the filling we need:
minced meat (I use mixed pork and beef), potatoes, onions, salt and pepper to taste.

There is nothing complicated in preparing the filling: add diced potatoes, chopped onions, salt and pepper to the minced meat.

We make triangles, let them sit for a bit until they brown, brush with egg and put them in the oven.

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