Tatar dough for pies

How to cook Tatar pies?

The technology for preparing Tatar pastries varies depending on the chosen recipe.

The dough for Tatar pies can be mixed with kefir, milk or water with the addition of soda or yeast.
For the filling, meat cut into small cubes or twisted in a meat grinder is used, which is supplemented with onions, potatoes, pumpkin, and other vegetables. Products with cabbage, potato, other vegetable or sweet fillings are no less tasty. Dessert versions are prepared with rice and dried fruits, cottage cheese, poppy seeds, and fruit slices.
Tatar pies and pies often have a round or triangular shape and a characteristic hole on top through which steam escapes and broth is poured in during the baking process. The difference is the kystyby products, which resemble filled pancakes folded in half.

Tatar pies with potatoes - kystyby

Tatar kystyby pies compare favorably with most versions of baked goods due to their budget composition and ease of preparation. Products can be created when mashed potatoes are left over after a previous meal. It can be used as is or supplemented with fried onions or fried minced meat.

kefir – 250 ml;
flour – 0.5 kg;
salt and soda - 0.5 teaspoon each;
potatoes – 1 kg;
butter – 100 g;
milk – 120 ml;
onion – 1 pc.

Add salt, soda and flour to kefir, knead the dough, and leave for 20 minutes.
Boil the potatoes, mash them with a masher, adding hot milk, half the butter and fried onions.
Divide the dough into portions, roll out thinly, and fry in a dry frying pan.
Each flatbread is filled with potatoes and folded in half.
Brush Tatar potato pies with melted butter.

Tatar pies - echpochmak

Tatar pies with potatoes and echpochmak meat are traditionally prepared from lamb or beef with fat, which should be cut into cubes as small as possible. Peeled potatoes and onions are chopped in the same manner. All filling components are used in raw, unheated form.

kefir – 200 ml;
flour – 700-800 g;
butter – 200 g;
eggs – 3 pcs.;
salt and soda - 0.5 teaspoon each;
potatoes and meat - 300 g each;
onion – 200 g;
coriander and cumin.

The dough is kneaded from kefir, eggs, soft butter, salt, soda and flour.
Chop the meat, onions, potatoes and season.
Triangular-shaped products are formed from the dough and filling.
Tatar pies with meat and potatoes are baked at 170 degrees for 40 minutes.

Tatar pies

Ingredients:

100 g butter 2 cups flour 1 cup kefir 2 eggs pinch of salt soda on the tip of a knife

— For filling: meat potatoes onion salt pepper

Preparation:

Take 100 g of butter and grind it into crumbs with flour, a pinch of salt and soda on the tip of a knife. Then add 1 glass of kefir and 2 eggs. Knead the dough by adding flour. The dough should be softer than dumplings. We leave it to “rest.” Let's make the filling. Take any meat, raw potatoes and onions and cut everything into cubes. Salt, pepper, mix. Next, pinch off a piece of dough and roll out a thin flat cake. We put the filling in the middle and pinch the edges, like khinkali, but leave a hole in the middle. Place the pies on a baking sheet covered with baking paper and place in the oven, preheated to 200 C. After 20 minutes, look into the oven. Liquid appeared inside the pies. Now put a piece of butter in each pie. And put it back in the oven. After another 20 minutes we look into the oven again. Brush each pie with egg and add a spoonful of broth inside. Place in the oven for another 15 minutes. The pies should soften a little. Serve with soup or eat just like that.

Bon appetit!

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Tatar pie with potatoes and cottage cheese

Tatar pie with potatoes and cottage cheese is called “Duchmak”.

This is a very tasty and easy to prepare baked goods made with yeast dough.

Ingredients:

two stacks flour;
180 ml. water;
10 g yeast;
teaspoon sugar;
20 g drain. oils;
four large potatoes;
two eggs;
150 g. cottage cheese;
half stack milk.

Preparation:

Dissolve yeast and sugar in warm water, pour in melted butter, stir.
Add flour in portions. Leave the finished dough in a warm place for an hour.
Grind the cottage cheese through a sieve, boil the potatoes and turn into puree, adding cottage cheese, milk and eggs.
Make a 1 cm thick cake from the dough and place it on a baking sheet and lift the edges.
Place the filling on the pie, fold the edges inward.
Bake for half an hour. Five minutes before readiness, brush the pie with yolk.

One pie yields 10 servings with a caloric value of 2400 kcal. Cooking time is a little over an hour.

Tatar pies - traditional recipe

National Tatar pies are very popular. But you don’t have to go to a cafe for such aromatic products. You can bake them at home from:

400 g flour;
250 ml milk;
2 eggs;
20 g dry yeast;
2 onions;
200 g minced beef;
a small amount of soda, sugar, salt and pepper.

Basic steps to bring the recipe to life:

Salt, sugar, soda and yeast are mixed in a deep container.
Warm milk is also sent there.
Gradually add flour.
Kneading the dough, which is divided into small balls, is done by hand.
Flatbreads are rolled out from pieces of dough.
The minced meat is mixed with chopped onion and seasoned.
The filling is placed on the dough base, after which pies are formed with small holes in the middle.
The products are fried in hot oil in a frying pan.

Tatar pie with prunes and dried apricots

The recipe for Tatar pie with prunes and dried apricots turns out sweet and appetizing. The calorie content of baked goods is 3200 kcal. It will take an hour to prepare. Makes 10 servings.

Required ingredients:

250 g sour cream;
four stacks flour;
250 g plums. oils;
a pinch of salt;
tsp loosened;
100 g prunes;
100 g dried apricots;
250 g sugar.

Cooking steps:

Sift two cups of flour and add softened butter.
Grind the ingredients into crumbs and add salt and sour cream.
Combine the rest of the flour with baking powder and add to the dough.
Leave the finished dough for 15 minutes.
Rinse the prunes and dried apricots, twist into a homogeneous mass, adding sugar.
Divide the dough into two unequal pieces.
Roll out a larger piece and place on a baking sheet. Form the sides.
Place the filling evenly on top and cover with the second rolled out layer of dough. Seal the edges and prick with a fork. Sprinkle with sugar.
Bake for 40 minutes at 180 degrees.

Tatar pie with dried apricots turns out dense, but soft. If the dried apricots are dry, soak them in hot water for a while.

Tatar pie “Smetannik”

This is a very tender and melt-in-your-mouth sour cream pie according to the classic Tatar recipe. The pie is enough for 8 servings, calorie content is 2000 kcal. Total cooking time: 4 hours.

Ingredients:

a glass of milk;
two stacks flour;
60 g drain. oils;
a pinch of salt;
10 tbsp. Sahara;
zest of half a lemon;
trembling dry;
two stacks sour cream;
four eggs;
a packet of vanillin.

Preparation:

Heat the milk slightly, add yeast and a spoonful of sugar. Stir and place in a warm place for 15 minutes.
Mix flour with sugar (3 tablespoons) and salt.
Pass the lemon zest through a fine grater.
Melt the butter and cool.
When the dough foams, pour it into the flour. Stir and add butter, zest and knead the dough.
Leave the finished dough in a warm place for two hours, covered with a lid or towel, then put it in the refrigerator for three hours.
Two hours before baking, remove the dough and leave to stand at room temperature.
Beat eggs with sugar and vanilla until smooth.
While beating the eggs, add sour cream one spoon at a time.
Place the dough on a baking sheet and make high sides. Pour in the filling. Fold the sides nicely.
Bake the pie for 40 minutes.

The finished pie will be even tastier if you leave it in the refrigerator for 8 hours.

Tatar pie with rice and meat

Tatar pie “Balesh” is a pastry stuffed with meat and rice. Calorie content – 3000 kcal. Cooking time is one and a half hours. Makes 10 servings.

Required ingredients:

two stacks water;
half tbsp. Sahara;
spoon tbsp. trembling dry;
2 packs of margarine;
two eggs;
4 stacks flour;
salt;
two kg. beef;
stack rice;
two large onions.

Cooking steps:

Dissolve the yeast in a glass of warm water and add sugar.
Stir and leave for 15 minutes until bubbles form.
Melt the package of margarine, cool slightly and mix with one beaten egg and salt.
Gradually add flour to the mixture in parts.
Cut the meat and onions into cubes.
Rinse the rice and cook halfway.
Mix the meat with rice, add onion, salt and ground pepper to taste.
Roll out 2/3 of the dough and place on a baking sheet, make sides.
Spread the filling evenly and cut the margarine into cubes on top.
Pour a glass of water over the filling.
Cover the pie with the second rolled out layer of dough. Seal the edges and make a hole in the middle of the pie, which you cover with a small ball of dough.
Brush the Tatar pie with meat and rice with egg.
Bake for an hour and a half.
Wrap the finished pie in a towel and leave for an hour

Recipe for Tatar pie with meat and potatoes

Ingredients:

(In order to bake a cake with a diameter of 25-30 cm, you will need the following ingredients.)

premium wheat flour - 3 cups;
butter (from the freezer) - 100 g;
sour cream - 200 gr.;
chicken egg - 1 piece;
salt - 1 tsp. without slide;
sugar - 2 tbsp. no slide.
table vinegar - 1 tbsp.

Filling ingredients:

beef or lamb - about 1 kg. (if desired, you can take pork, although this type of meat is not traditional for Muslim cuisine);
potatoes - 3-4 large tubers;
onions - 2-3 large onions;
salt - to taste;
ground black pepper - to taste;
butter - 1-2 tbsp;
if you want to make the pie more aromatic, you can add chopped fresh or frozen herbs, such as dill, cilantro or fennel.

Preparing the dough

Step 1. In order to knead the dough, it is necessary that the butter is first frozen in the freezer. In such a frozen state, it must be grated on a coarse grater.

Step 2. Quickly add sour cream, egg, flour, salt and sugar and adding one tablespoon of vinegar, quickly knead the elastic dough. You need to mix it very quickly so that the thin shavings of frozen butter do not have time to completely melt. This way you get a quick semi-flaky dough.

Step 3. Next, the dough must be put in the refrigerator so that it does not have time to heat up and melt.

Preparing the filling

Step 1. Potatoes must be peeled and cut into thin strips.

Step 2. The onion is also peeled and cut into half rings.

Step 3. The meat is stripped of veins and cut into small pieces.

Assembling the Pie

Step 1. Remove the dough from the refrigerator and divide it into 2 parts. One of them can be made a little larger - this will be the base. Leave the second, slightly smaller one, for the “lid” of the pie.

Step 2. Dust the work surface with flour and roll out each piece into a circle of even thickness that matches the shape.

Step 3. Grease the mold with butter and also dust it evenly with flour.

Step 4. Place the appropriate part of the dough on the bottom. Then lay out layers in the following sequence - meat, onions and potatoes. Salt and pepper the filling.

Step 5. Then cover the pie with the other half of the dough, pinching the edges tightly. Make a hole in the center. You need to pour about 100 g of warm water or meat broth into it. You don’t have to do this, but if you use dry meat, for example, lean beef, then it’s better to add liquid inside the pie to get a juicier filling.

Step 6. To prevent the contents from evaporating, roll the dough into a small ball and cover the hole with it.

Step 7. The pie is baked in the oven at a temperature of 180-200°C for 1-1.5 hours.

This traditional pie is usually served immediately after it is taken out of the oven. The top cover is cut off and then cut into portions.

Bon appetit!

How to cook Tatar pies with meat - a recipe for pan-fried pies with step-by-step photos

INGREDIENTS:

250 g flour
100 g butter
50 g sour cream 15 – 20%
1 large egg
1 tsp. Sahara
1/2 tsp. salt
10 g dry yeast

250 g minced meat
1 small onion
3 tbsp. l. water
salt, ground pepper

500 ml vegetable oil

COOKING METHOD:

1. In order to prepare Tatar meat pies, you first need to knead an unusual shortbread-yeast dough. To do this, sift flour and salt into a deep bowl, add sugar and dry yeast and mix lightly.

2. Add cold butter, grated on a coarse grater, to the flour and quickly rub the dough with your hands until it forms coarse crumbs.

3. Add sour cream and egg and knead the dough with your hands or in a food processor using the hook attachment.

4. The result should be a dense, non-sticky dough that easily comes together into a ball. Cover the bowl with the dough with a damp towel and place in a warm place for 20 minutes.

5. Meanwhile, prepare the meat filling for the Tatar pies. To do this, peel the onions and finely chop them.

6. In a bowl, mix minced meat, chopped onions and 3 tbsp. l. water, which will give the filling a special juiciness.

7. Salt and pepper the meat filling for the pies and mix thoroughly.

8. Divide the dough into 10 equal parts of approximately 50 g each and roll into balls. Stretch each ball with your hands into a thin cake with a diameter of 9 - 10 cm, put 1 tbsp in the center of the cake. l. meat filling and pull the edges of the flatbread towards the center, leaving a small hole in the middle.

9. Finished products should look like cheesecakes with meat filling inside.

10. In a saucepan or large saucepan, heat the vegetable oil for deep frying for 5 - 7 minutes until it is hot. Place several pies, hole side down, in boiling oil and fry them over medium heat for 1 - 2 minutes until browned.

11. Carefully turn the Tatar pies over to the other side and fry over medium heat for 8 - 10 minutes, periodically pouring boiling oil with a large spoon into the hole in the middle to ensure the meat filling is completely fried. Place the finished pies on a plate lined with a paper towel to absorb excess fat.

Fragrant, filling and very appetizing Tatar meat pies are ready! It is advisable to eat these baked goods warm immediately after preparation, since they lose their crispy properties when stored for a long time. If, nevertheless, some of the pies somehow miraculously survived and remained for the next day, then before eating it is better to warm them up slightly in the microwave. Bon appetit!

Recipe for Tatar pie with meat and potatoes

Ingredients:

(In order to bake a cake with a diameter of 25-30 cm, you will need the following ingredients.)

premium wheat flour - 3 cups;
butter (from the freezer) - 100 g;
sour cream - 200 gr.;
chicken egg - 1 piece;
salt - 1 tsp. without slide;
sugar - 2 tbsp. no slide.
table vinegar - 1 tbsp.

Filling ingredients:

beef or lamb - about 1 kg. (if desired, you can take pork, although this type of meat is not traditional for Muslim cuisine);
potatoes - 3-4 large tubers;
onions - 2-3 large onions;
salt - to taste;
ground black pepper - to taste;
butter - 1-2 tbsp;
if you want to make the pie more aromatic, you can add chopped fresh or frozen herbs, such as dill, cilantro or fennel.

Preparing the dough

Step 1. In order to knead the dough, it is necessary that the butter is first frozen in the freezer. In such a frozen state, it must be grated on a coarse grater.

Step 3. Next, the dough must be put in the refrigerator so that it does not have time to heat up and melt.

Preparing the filling

Step 1. Potatoes must be peeled and cut into thin strips.

Step 2. The onion is also peeled and cut into half rings.

Step 3. The meat is stripped of veins and cut into small pieces.

How to cook Tatar peremyachi according to a step-by-step recipe with photos

15-18 servings

2 hours

321 kcal

3.67/5 (3)

Peremyachi are very tasty Tatar pies, somewhat similar to our belyashi, but with a slightly different shape. A distinctive feature of these products is the hole in the middle, into which you can pour a little broth (when baking in the oven) or oil (when deep-frying) during or after cooking.

The pies turn out to be unusually juicy, tasty, filling, and at the same time it’s simply unrealistic to stop at just one! I suggest you prepare aromatic meat dumplings - fried in a frying pan or baked in the oven - according to my step-by-step recipe with photos.

Recipe for fried Tatar meatballs

Kitchen appliances and equipment: bowl, meat grinder, sieve, 2 spatulas, rolling pin, deep frying pan (deep fryer), cutting board, knife.

Milk	0.5 l
Butter 82%	100 g
Dry yeast	1 tsp.
Large egg	1 PC.
Salt	taste
Premium flour	1 kg
Granulated sugar	2 tbsp. l.
Beef	500 g
Bulb onions	1-3 pcs.
Pepper	taste
Vegetable oil for frying	200-300 ml

Tips for choosing ingredients

For minced meat I use beef. Lamb is also great. Choose fresh meat (chilled, not frozen), with an elastic consistency. Its surface should not be dry or weathered. The smell should be characteristic of this type of meat, without signs of spoilage.
For the dough I use dry instant yeast .
When purchasing, be sure to look at the expiration date - if the yeast is expired, the dough may not rise. Dry yeast should be completely crumbly, without lumps.

Did you know? The dough for the dough can also be prepared using fresh compressed yeast - in this case you need to take it in the amount of 25-30 grams per half liter of milk.

Preparing the dough

Pour half a liter of milk into a metal bowl or saucepan.
Add 2 tablespoons of sugar.
Place the bowl (pan) on the fire and heat the milk to a temperature of 30-40 degrees, stirring the sugar with a whisk.
Add a teaspoon of dry yeast.
We wait 15-20 minutes for the yeast to start working.
Melt 100 grams of butter.
Add it to the dough. The oil should be warm, not hot!
Beat in the egg.
Add half a teaspoon of salt.
Mix everything with a whisk.
Gradually add about a kilogram of sifted flour. You may need a little more or less flour, depending on how much the dough absorbs.
The dough should be very soft but elastic. The consistency should be a little softer than for baked pies.
Leave it in a warm place to ferment for about an hour. Before doing this, be sure to cover the dough in the bowl with a towel or lid. It should increase in volume by 2-3 times.

Cooking minced meat

Wash half a kilogram of beef, dry it and cut into small pieces.
Grind the meat using a meat grinder.
Peel, rinse and finely chop onions (1-3 heads, optional). You can grind it using a chopper.
Transfer the onion to the meat.
Add salt and pepper to the minced meat to taste. Mix all ingredients thoroughly.

Form and fry meatballs with minced meat

Lightly sprinkle the table with flour. Tear off small pieces of dough, the size of a small apple.
Place them on the table, forming a ball.
Roll out each ball with a rolling pin into a round piece with a diameter of 10-12 centimeters.
Place a full tablespoon of filling in the center of each piece.
We pinch the dough, gathering its edges, while leaving a hole with a diameter of 1-2 centimeters in the center.
Leave the products to proof for 10-15 minutes.
In a deep frying pan, heat 200-300 ml of odorless vegetable oil. You can also use a deep fryer to fry the meatballs.
Place the shaped pieces one at a time in well-heated oil, hole side down.
When the pies are browned on one side, use two spatulas to turn them over to the other side.
Pour a little oil into the hole of each pie.
When the other side is browned, place the fried meatballs on napkins or on a wire rack to remove any remaining oil.
Place the finished pies in a saucepan or deep bowl. Cover them with a towel on top and leave them like this for a while until they cool and become soft.

We serve warm peremyachi with soups, broths, they can be eaten with fresh vegetable salads and all kinds of canned vegetables. These pies are a very tasty, filling snack at work and on the road. They go well with fermented milk drinks, tomato juice, fresh vegetable juice and even tea.

recipe for fried peppers

In order to easily cope with the preparation of Tatar meatballs, I advise you to watch this video. Pay special attention to kneading the dough and shaping the products.

Cooking recommendations

To make the minced meat even juicier, add 2-3 tablespoons of cold water or milk.
You can add a little garlic or chopped herbs to the minced meat, as well as your favorite seasonings and spices - suneli hops, ground coriander, chili, and even dry adjika.
If you want the dough to rise faster, place it in an oven heated to 40-45 degrees for fermentation. Also in this situation, adding another half portion of yeast to the dough when kneading will help.
Fry the peppers over medium heat, making sure they are completely immersed in oil.

Baked peremyachy recipe

Cooking time: 2-2.5 hours. Number of servings: 36 pcs. Calorie content: 276 kcal. Kitchen appliances and equipment: 2 bowls, meat grinder, sieve, rolling pin, culinary brush, baking sheet, oven mitts, cutting board, knife.

Milk	1 l
Butter 82%	300 g
Fresh pressed yeast	50 g
Eggs are large	2 pcs.
Salt	taste
Premium flour	1.5-1.7 kg
Granulated sugar	2 tbsp. l.
Meat (horse, beef or lamb)	1 kg 100 g
Bulb onions	2-3 pcs.
Pepper	taste
Vegetable oil	3-4 tbsp. l.
Warm water	100 ml

Forming and baking the dough

Cut off a third of the risen dough and place it on a table lightly sprinkled with flour. Divide it into portions the size of a small apple and roll each piece of dough into a ball.
Roll each ball into a flat cake.
Place the minced meat in the center of the dough piece and lightly level it over the flatbread, not reaching its edges. We pinch the dough, gathering the dough towards the center, leaving a hole with a diameter of 1-2 centimeters in the very center.
Place the formed products on a lightly greased baking sheet.
Let them rise a little and bake for 35-40 minutes at 190-200 degrees.
Remove the pie from the oven and immediately grease each pie with butter.
You can put a little butter inside the pie for juiciness. You can also add a little broth for juiciness.

recipe for making pimples in the oven

From this video you will learn how to quickly and easily make very tasty and juicy minced meat in the oven. After watching, you will be able to cook them with ease!

Tatar pies - 7 recipes

How to cook Tatar pies?

Tatar pies with potatoes - kystyby

Tatar pies - echpochmak

Tatar pies

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Tatar pie with potatoes and cottage cheese

Tatar pies - traditional recipe

Basic steps to bring the recipe to life:

Tatar pie with prunes and dried apricots

Tatar pie “Smetannik”

Tatar pie with rice and meat

Recipe for Tatar pie with meat and potatoes

Preparing the dough

Preparing the filling

Assembling the Pie

How to cook Tatar pies with meat - a recipe for pan-fried pies with step-by-step photos

Recipe for Tatar pie with meat and potatoes

Preparing the dough

Preparing the filling

How to cook Tatar peremyachi according to a step-by-step recipe with photos

Recipe for fried Tatar meatballs

Tips for choosing ingredients

Preparing the dough

Cooking minced meat

Form and fry meatballs with minced meat

recipe for fried peppers

Cooking recommendations

Baked peremyachy recipe

Forming and baking the dough

recipe for making pimples in the oven