Echpochmak (triangle)

Category: Bakery products
Kitchen: Tatar
Echpochmak (triangle)

Ingredients

Yeast dough
Duck or goose meat
Potatoes
Onion
Salt pepper

Cooking method

  • Finely chop the meat. Add finely chopped potatoes, onions, salt and pepper to the meat. Everything is raw in the filling. And cut very finely - about 0.5 cm cubes. Mix everything.
  • Divide the dough into small pieces and roll out the cakes, put the filling, lift the edges of the dough on three sides and pinch the edges. You will get a triangle. Therefore, the dish is called "echpochmak" (triangle).

Cooking program:

Bake in the oven.

Note

But if the meat is cut with fat, then the broth is formed there by itself, the potatoes and meat are very tender and soft and the broth even remains, flows out when you break off a piece.
I really love when the filling is salty and peppery. Words cannot convey ...

Bon Appetit!

Anastasia
Quote: Lika

What about the proportions of meat, onions and potatoes? And can all this be passed through a meat grinder with a large grate?

My mom bakes the same triangles! Real jam! -so yummy! Through a meat grinder, DO NOT! It is necessary to chop finely, and meat, and onions, and potatoes. I also want to say, the fat from the duck or goose must also be chopped finely into the filling and put in, it melts during the cooking process and the pies turn out to be VERY JUICY. Well, the proportions are from the heart, as they say.
GruSha
Quote: Anastasia

I also want to say, the fat from the duck or goose must also be chopped finely into the filling and put in, it melts during the cooking process and the pies turn out to be VERY JUICY. Well, the proportions are from the heart, as they say.

Anastasia

I already wrote about this in the recipe itself, it is necessary to add fat - and it will not be felt by the taste.

You can also cook from lamb and veal, and in this case you need to lay less meat than goose or duck.
Lilyanna
My father is a Tatar from Kazan, so this is his signature dish. He does it for the holidays. The meat really takes veal and if it is not very fatty, it leaves a small hole in the center of the triangle and adds broth or water there - the meat with potatoes inside the dough should be stewed. And so yummy
ALONK @
Quote: GruSha

Anastasia

You can also cook from lamb and veal, and in this case you need to lay less meat than goose or duck.
And if you take pork or chicken (well, which would be cheaper), it won't work, right?
Valerka
it will work out. Not a classic option, of course. The scent will be different. But it will be delicious. Because of lack of time, I generally put stuffing. Delicious too. And I make the dough not just yeast. I put everything in the bread maker as for yeast dough, but I add a bar of butter, it's 113 grams. Sometimes a little more oil. I just cut the butter into small pieces and into the dough .. It does not rise brutally, but it tastes much better in a pie than ordinary yeast.

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