Echpochmak tartare, with meat and potatoes - how to cook echpochmak, step by step recipe photos

Echpochmak (also called ichpichmaki, ochpochmaki, eshpeshmaki, uchpochmaki, etc...) - a national Tatar triangular cakes made with yeast or (rarely) oil unleavened dough stuffed with potatoes, meat and onions baked in the oven.

To make delicious echpochmak can use any familiar and reliable recipe for yeast dough, or simply buy a ready in the store. But, today, we will prepare it yourself in the bread machine.

For easy and gentle yeast dough without eggs we need:

hot water - 250 ml;
butter - 50 g or 3 tablespoons;
dry milk (creamer can even from vegetable) - 3 tablespoons;
salt - 1 teaspoon;
sugar - 2 tablespoons;
flour in / s - 500 g;
Dry yeast - 1, 5 tsp..

How to cook at home echpochmak

First head of yeast dough for echpochmak. The pour cup breadmakers hot boiled water, put butter, milk powder, salt and sugar. When the oil is melted and the water cools, add sifted flour and yeast. As for such a savory flavor baking ideal ground cardamom.

Put the bread machine in the mode of "Yeast dough" and proceed to the filling.

Traditional echpochmak (ichpichmaki) is prepared with lamb, but you can take and other meat (except pork, of course). The classic recipe for stuffing assumed to be very fat (lamb and kurdjuchnyj fat), but we will prepare a lighter variation - chicken. With raw chicken cut away the flesh, bones, and skin pour a little water and put to boil the broth, it may be necessary to us.

In addition to raw chicken meat in the stuffing goes raw potatoes and onions, just about equally.

Echpochmak tartare, with meat and potatoes - how to cook echpochmak, step by step recipe photos

And then it begins a tedious, but extremely important process - slicing produce small cubes the size, roughly, with a twist. No mincing, only a sharp knife!

Filling in principle ready, you can sprinkle it with a mixture of peppers, and even what some suitable in the sense of taste and spicy herbs. That's just minced salt until you can not otherwise be allowed juice products, and it will be almost a disaster. The salt we add at the very end, just before molding patties.

come dough, take out it from the bread machine, press down on the floured board and cut into portions.

The work will greatly facilitate the process a little secret: the dough is cut into four pieces, easy molding into thick sausages and wrap them individually in plastic wrap so as not dried up.

Preparation of the test will last for 24 pies - two baking trays of 12 pieces each.

While the oven is heating, roll the cake, lay in the middle of each tablespoon of minced meat and stick together triangular cakes in the form of a pyramid. If desired, you can be put on top of a piece of minced oil quantity with fingernail - become tastier, but calories.

The most delicious in ichpichmakah - this onion and meat juice, and not to lose it in the process ispekaniya, close up the edge of pies must be carefully and to ensure more and tuck plait or braid. Above reserve hole for steam outlet. We spread triangular patties on podpylenny flour pan, cover cloth to give 15-20 minutes proofing and send it in the oven heated to 200 degrees, for about half an hour.

Traditional Tatar triangular pies, made with lamb or beef, after proofing lubricated with oil and bake for half an hour, and then removed from the oven, pour into a hole on a pair of spoons firmly salted and peppered broth, brush with egg and send dopekayut another 15-20 minutes .

But we have - tender chicken. She half for propekaniya enough. So that their pies we oil the eggs immediately. Add broth or not the final step - decide on the situation. If you are cutting the meat crushed, if not too early to salt, then all the juice in the filling will continue to be appetizing to bubble in the opening triangular pies.