Echpochmak is a national dish of Tatar cuisine. They are amazingly tasty and mouth-watering pies-triangles with meat, often from yeast, less often from unleavened dough. The shape of the pies is determined by the very name of the dish, because in translation from the Tatar language the word "echpochmak" means "triangle".
It is necessary
- - 1 egg (for greasing pies);
- - 50 g butter;
- - 1 glass of meat broth;
- - 1 tablespoon of vegetable oil;
- for the test:
- - 4 glasses of flour;
- - 1 glass of water;
- - 10 g dry yeast;
- - 1 chicken egg;
- - 1 teaspoon of salt (no slide);
- - 1 tablespoon of sugar;
- For filling:
- - 800 g of beef;
- - 4 potatoes;
- - 2 pcs. onions;
- - salt (to taste);
- - ground black pepper (to taste).
Instructions
Step 1
In a bowl, beat one egg with sugar, pour in warm water, add salt, yeast, flour and mix everything thoroughly. Place the bowl in a warm place for about an hour and a half.
Step 2
While the dough is rising, prepare the filling for the echpochmak. Take the beef fillet, cut into small 0.5 cm cubes. Peel the onion and chop finely. Wash and peel the potatoes. Cut the peeled potatoes into small cubes. Put in a saucepan and mix thoroughly all the filling components: meat, potatoes, onions, salt, pepper.
Step 3
Roll out 10 cm circles from the dough, place the prepared filling and pinch the edges so that you get triangles. Leave a small hole about 1 cm in diameter at the top in the middle of the triangle.
Step 4
Transfer the Tatar pies echpochmak to a baking sheet greased with vegetable oil and put in an oven preheated to two hundred degrees for half an hour.
Step 5
Remove the pies from the oven after 30 minutes. Pour 1-2 tablespoons of meat broth into the holes of the pies, brush with an egg and put in the oven again for 20 minutes. Remove the finished triangle pies from the oven, brush with melted butter.
Step 6
Serve the fragrant, delicious Tatar pies echpochmak hot.
