Echpochmak - 8 step by step recipes

A traditional Tatar dough dish with different 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 ruddy triangles are served to broths or soups.

Classic echpochmak in Tatar style 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 come out too dry. Also, do not spare the onion for the filling: it makes it more juicy.

Cooking time: 1 hour.

Cooking time: 15 min.

Servings - 8.

• 
  Chop the meat as for minced meat, but it is better to chop it with a knife, this way you get a more pleasant consistency for the filling.
• 
  Chop the onion very finely, mix the minced meat with the onion, season with pepper and salt.
• 
  Cut the potatoes into small cubes or cubes. Here you can proceed from your own preferences, but it is worth remembering that small pieces are cooked faster.
• 
  Roll out the dough, cut in portions and lay out the filling: minced meat with onions, potatoes and a piece of butter, mold palm-sized triangles.
• 
  Bake the echpochmaki for about 45 minutes at 200 degrees.

How to cook echpochmak with meat and potatoes?

A 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.
• Bulb onions - 1 pc.
• Salt to taste.
• Ground black pepper - to taste.
• Meat broth - for the 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 rather dense, elastic dough. Wrap it in plastic wrap and leave to ripen at room temperature for 20 minutes.
2. Ingredients for the filling - finely chop the meat, onions, potatoes and herbs to make pieces of the same size: this way the filling will be more even and juicy, season with salt and pepper.
3. Knead the dough again, roll out thinly and cut into pieces.
4. Put the finished filling in the middle of each piece, form triangular pyramids with a hole on top so that you can add broth for juiciness.
5. Put the pies on a baking sheet with parchment and hold the blanks in the oven at 180 degrees for about 20 minutes. After getting them, grease each with a 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 delicious recipe for echpochmak with kefir dough

The dough for echpochmaks can be made without using yeast - on 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 minutes.

Cooking time: 15 min.

Servings - 6.

Ingredients:

For the test:

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

For filling:

• Meat (beef) - 300 gr.
• Potatoes - 1 pc.
• Bulb 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 so that the pie dough turns out to be more fluffy. In a deep bowl, combine kefir, salt, baking powder and granulated sugar.
2. Soften the butter and pour into the kefir mixture, stir well.
3. Add a little flour, mix thoroughly so that there are no lumps. When the dough becomes plastic, wrap it in plastic wrap and keep it in the refrigerator.
4. Cut the meat and potatoes into small equal-sized cubes. Chop the onion head as finely as possible. Mix the ingredients for the filling, season according to your own preference 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 there.
6. Put the blanks on parchment paper laid out on a baking sheet and bake the echpochmaki for 25 minutes at 180 degrees. After that, pour a little hot water into each one 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.

Echpochmak in Tatar style on yeast-free dough

Tartar pies made from yeast-free dough can be prepared with chicken. Since chicken breast meat can be very dry during cooking, it is better to use chicken thigh pulp for filling, especially when combined with potatoes.

Cooking time: 1 hour 20 minutes.

Cooking time: 15 min.

Servings - 8.

Ingredients:

• Chicken meat - 500 gr.
• Potatoes - 400 gr.
• Bulb 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 tablespoons
• Butter - for the filling.

Cooking process:

1. Chop the chicken very finely, do the same with peeled potatoes and onions. Chop the chives and garlic cloves.
2. Mix all the ingredients, add salt, black pepper and vegetable oil to keep the filling from drying out during baking.
3. In a suitable container, mix sour cream and kefir, add the chicken egg and additionally the yolk, the remaining amount of butter, granulated sugar and salt. Into the mass, in small portions, add the specified volume of flour, knead thoroughly, and leave the finished dough in the refrigerator under a plastic wrap for 20 minutes.
4. Divide the dough into pieces, roll out each and lay out the filling. Sculpt triangular patties with a hole on top.
5. Put the workpiece on a baking sheet, pour a little liquid butter into each echpochmak and keep it 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 meal that can be a good nutritious snack or part of a first course for lunch. The airy dough and juicy hearty filling will conquer everyone who tries echpochmak.

Cooking time: 55 min.

Cooking time: 15 min.

Servings - 4.

Ingredients:

For filling:

• Chicken (breast or thigh) - 1 pc.
• Bulb onions - 2 pcs.
• Potatoes - 3 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Butter to taste.
• Chicken broth - 3-4 tablespoons

For the test:

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

Cooking process:

1. Warm kefir needs to be salted, and then add butter and soda to it. Pour flour into it in small portions and mix gently. Knead the resulting dough until smooth and elastic. Cover it with a napkin and leave for the duration of 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 of a medium thick sausage, divide it into parts.
4. Roll each part into a thin cake, put a little butter and chicken-potato filling in each. Fold the pies into a triangle, leaving a small hole on top.
5. Move the pies to a baking sheet with parchment and keep them in the oven for about half an hour, turning on the heat at 180 degrees. After the indicated time, take out the echpochmaki, add a little chicken broth to each and put it back in to bake for another 10 minutes. Serve warm.

How to bake a 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. Oven-baked, they have a golden crust and a 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.
• Bulb onions - 300 gr.
• Salt to taste.
• Ground allspice - to taste.
• Broth - 5 tablespoons
• Butter - for the filling.
• Yolk (for dough lubrication) - 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 in even cubes, chop the onion. Boil the potatoes after cutting for 5 minutes. Mix the ingredients for the filling, season with pepper and salt.
3. Form balls from the dough, the weight of which should be about 50 grams. Roll each ball into a thin cake and put the filling in the middle. Form a triangular patty with a hole in the middle.
4. Put the echpochmaki on a baking sheet, preheat the oven to 180 degrees and cook for 20 minutes. Then, in the middle of each, put a little butter and broth, and bake for another 20 minutes.
5. Grease the pies with whipped yolk and hold in the oven for another 5 minutes. Put the finished echpochmaks on a dish and serve.

Airy echpochmak from yeast dough

Meat, potatoes and onions are put into the filling of echpochmaks made from yeast dough. It is important to cut the last ingredient as small 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.
• Bulb onions - 200 gr.
• Salt to taste.
• Black pepper to taste.
• Meat broth to taste.

Cooking process:

1. Mix the slightly warmed milk with the egg, add flour and knead the dough. Leave it for a couple of hours to rise.
2. Cut the beef with a small amount of fat, chop the onion heads well, chop the potatoes into 5-7 mm cubes. Season the filling with salt and pepper and mix all the ingredients.
3. Divide the yeast dough into pieces and roll each of them, put a part of the filling in a heap in the middle, form triangular patties with a hole on top.
4. On a baking sheet, lightly oiled, put neatly echpochmaki and grease each with a beaten egg, 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. Echpochmaks are served warm with a cup of hot broth. Bon Appetit!

A simple and delicious recipe for homemade echpochmak with sour cream

Sour cream dough pies are a very tasty treat, and the meat and potato filling makes echpochmak a favorite treat for both adults and children. They can be taken with you on the road or enjoyed 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.
• Bulb 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 there, 1.5 tsp. baking powder and the specified amount of butter, which must first be melted. Season with salt and stir in flour gently.
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 needs to be rolled out into thin cakes. The filling is laid out in the middle of each, and the edges are molded to make a triangle with an open hole on top.
5. Echpochmaks are laid out on a baking sheet and in each, a piece of butter is placed. The pies are kept in the oven at 180 degrees for a little less than half an hour, then greased with an egg and baked for another 10 minutes. It is better to serve echpochmaki slightly cooled in addition to broth with herbs and herbs.