Triangular pies “Echpochmak” – culinary recipe

Rich wheat fields, oil and gas production, colorful and beautiful villages, strong cities, national color and excellent traditions. Tatarstan is rich in all this, and not only.

And what kind of cuisine is there in the Republic... Here you can find belesh, chak-chak, Tatar noodles, kystybai and much more. And one of the leading positions among lovers of national cuisine is occupied by echpochmak. What is it? From Tatar the word is translated as “triangle”. This is a flour product with meat, potato and onion filling. With lots of butter. And how delicious... Wow... You'll lick your fingers.

If you haven't tried this deliciousness yet, I envy you. For you still have the moment of knowing the true delicacy ahead of you. But at the same time, you will lose a lot if you don’t create it as soon as possible. Therefore, I advise you not to miss this delicious opportunity and create a juicy echpochmak!

How to cook echpochmak

As a rule, the filling for preparing this national dish is taken raw. In appearance, the snack resembles a triangle, which is why it is so easy to distinguish it from other baked goods in bakeries. Although the composition of the dish may remind someone of chicken, this dish still has its own peculiarity: meat broth is poured over the filling during baking, in which the potatoes and meat are then stewed.

Dough for echpochmaks

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

On kefir

The dough for echpochmak made with kefir is ideal for those who watch their figure and try to eat low-calorie foods, especially since you will want to eat a lot of such ruddy pies. To prepare the dough you just need to mix 200 ml of kefir with ½ tsp. baking 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 to rest for a while.

With sour cream

You will get a more high-calorie dish if you use sour cream for cooking. You will need 150 ml of sour cream, an egg, 50 g of butter, 100 ml of water, salt, soda, 500 g of flour. Everything mixes easily. The sour cream dough for echpochmak will rise slightly in the oven and become golden brown. If you brush the surface with egg 10 minutes before the dish is ready, it will become glossy and the pies will be crispier.

On margarine

The most budget-friendly option for preparing dough is with margarine; it can also be used for other products. In this case, the echpochmak will turn out crispy and 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, so you can start making pies right away.

General principles of cooking

Basic knowledge required to prepare the dish:

• most often the product is made on the basis of puff pastry, yeast or unleavened dough;

• A special feature of the dish is the meat filling, which is not pre-treated thermally;
• to divide the dough into portions, you must first roll out a rope;
• 10 minutes before cooking, echpochmaki are filled with broth to make the filling more juicy and rich.

Using these recommendations, you can prepare a traditional dish of Tatarstan.

Echpochmak in Tatar

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

The classic recipe for echpochmaks, which is a traditional dish in Tatarstan, includes yeast dough and lamb meat. It’s best to take the back part, separate it from the bones and cut it into pieces. In this case, you can add any broth, even chicken. Since it is now easier to buy dry yeast than natural “live” yeast, you can safely use it.

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. Dissolve yeast in warm milk, mix with beaten egg, add melted butter, sugar, salt, flour, knead.
2. Set it aside for half an hour while you start filling.
3. Wash the lamb and cut into 1 cm cubes.
4. Peel the potatoes and cut into cubes like meat.
5. Finely chop the onion.
6. Mix all the ingredients for the filling, add salt and pepper.
7. Take the risen dough and, tearing off small pieces at a time, begin to roll out circles with a diameter of 15-20 cm.
8. Place the filling in the middle so that the shape resembles a triangle (this will make it easier for you to give the echpochmak the correct shape). Try to maintain the dimensions so that the products bake evenly.
9. Gently pinch the edges of the dough, leaving a small hole in the middle.
10. Preheat the oven to 200 degrees.
11. Place the products on paper, place in the oven and bake for 7-8 minutes.
12. Then reduce the temperature to 170 degrees. So bake for another 20 minutes.
13. Take out the almost finished echpochmak and pour 3 tablespoons of broth into the holes.
14. Place them back in the oven and continue baking until done (another 15 minutes).
15. Serve hot.

Nutritional and energy value:

From puff pastry

• Time: 60 minutes. • Number of 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 don’t have to bother with the dough, since today you can buy it 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, echpochmak is no less tasty.

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Ingredients:

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

Cooking method:

1. Remove the frozen layers from the packaging and carefully separate them. If it is a roll, then leave it to defrost, unwinding it periodically.
2. Prepare the filling: cut the meat into small pieces, peel the raw potatoes and cut into cubes. Finely chop the onion.
3. Mix filling ingredients with salt and pepper.
4. As soon as the layers have thawed and can be molded, start making pies: roll out the layer, cut out a circle with a diameter of 15 cm, and add 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 dough scraps, roll them out, and make as many more pies as possible.
7. Preheat the oven to 200 degrees.
8. Grease a baking sheet with oil and place echpochmaki 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 the almost finished pies and dilute with hot broth: 3 tablespoons for each product.
11. Place the echpochmaki in the oven for 10 minutes.
12. To give a glossy crust, brush the surface with egg.

With chicken meat

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

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

Ingredients:

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

Cooking method:

1. Peel the potatoes and cut into small cubes.
2. Finely chop the onion.
3. Wash the chicken fillet and cut into 1 cm pieces.
4. Mix the ingredients with onions, salt and 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. Place a tablespoon of filling in the middle.
7. Pinch the edges so that the echpochmak takes on a triangular shape.
8. Leave a hole in the center to pour in the broth.
9. Preheat the oven to 200 degrees, place the pieces into it.
10. After 10 minutes, reduce the temperature to 160 degrees.
11. After another 10 minutes, pour 2-3 tablespoons of broth into each echpochmak.
12. Bake for another 10 minutes.

How to make triangular echpochmak from kefir dough

• Time: 50 minutes. • Number of 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 of gaining extra pounds, then you will love this recipe for low-calorie echpochmaks. For preparation, kefir dough is used, which is considered dietary. At the same time, to further reduce the calorie content of the dish, use chicken or turkey fillet, lamb, or beef pulp for the filling. Instead of fatty meat broth, you can safely add vegetable broth or boiling water.

Ingredients:

• kefir – 200 ml;
• soda – 0.5 tsp;
• salt;
• butter – 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 one out and fill.
6. Pinch the edges to give the pies a triangular shape.
7. Place your pieces in an oven preheated to 180 degrees and bake for 15 minutes.
8. After time has passed, remove the pies and pour broth or warm water into them through the small hole in the middle.
9. Bake for another 15 minutes.

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How to cook echpochmak from shortcrust pastry 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 turn out unusually tasty if you prepare shortbread dough for them. At the same time, you won’t have to tinker in the kitchen for a long time, and you will need very few ingredients. You can use margarine instead of butter. Prepare the filling from any meat at your discretion. The main thing is that it is fresh. You can add more broth to such pies - 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. Prepare crumbly dough by 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 the potatoes, finely chop the onion.
3. Roll out a layer with a diameter of 15 cm and a thickness of 0.3 cm.
4. Place a tablespoon of filling in the middle.
5. Pinch the edges so that the pie has a triangular shape.
6. Leave a hole in the center.
7. Place on a greased baking sheet and place in an oven preheated to 180 degrees for 50 minutes.
8. 15 minutes before readiness, take out the echpochmak and pour 4-5 tablespoons of broth into each.

Inventory:

A tablespoon, a teaspoon, a stove, a deep bowl - 2 pieces, a glass, a Turk, oven mitts, a deep bowl - 2 pieces, a kitchen knife, a microwave oven, a sieve, a medium bowl, a cloth towel, a cutting board, a kitchen table, a rolling pin, oven, small bowl, hand whisk or mixer, serving dish, baking sheet, pastry brush, vegetable cutter, baking paper, fork

Your dough will now need to be left in the refrigerator for 8 hours or overnight to rest and rise a bit. When you are ready to line the croissants, line 2 or 3 baking sheets with parchment or silicone paper. Place the dough on a lightly floured surface and roll out to a rectangle just over 42cm long and 30cm wide; it should be about 7mm thick. Trim the edges to ensure a clean cut.

Cut a rectangle along two strips, then cut triangles along the length of each strip; they should be 12cm wide at the base and about 15cm high. Once you cut the first triangle, you can use it as a template for the rest. You should get 6 triangles from each strip.