Echpochmak - pies from Tatar cuisine with meat filling. "Echpochmak" literally translates as a triangle. They are prepared mainly from yeast dough, and for the filling use lamb, potatoes and onions. More important point is that the filling is cut or chopped into small cubes and laid raw.

The pie itself is shaped like a triangle-pyramid with a hole in the middle. During cooking, meat broth is added through this hole so that the filling is well stewed. There is a variant of echpochmak, when small balls are rolled from the rest of the dough and, pouring the broth inside, cover the hole with this dough.

I prepared my triangles on yeast-free dough, I was shown just such an option. And for the filling, I used goose fillet. It is “more serious” than chicken and has a good fat layer. Due to this, I did not need to add broth, my own fat was enough. If you decide to use chicken or beef, then, in addition to the broth, add to each echpochmak butter the size of a pea. Help yourself!

Echpochmak is a dish of Tatar and Bashkir cuisines, which in itself is simple pie with hearty meat filling. You will learn how to cook echpochmak with various fillings from several recipes with photos and detailed cooking instructions.

Echpochmak in Tatar

Echpochmak in Tatar - baking in the form of a triangle from unleavened or yeast dough with hearty potato and meat filling. The classic recipe involves dough-based kneading.

Main components list:

• 200 ml of water and milk;
• 30 g of yeast in granules;
• 100 ml vegetable oil;
• 50 g of creamy spread;
• 2 eggs;
• 15 g of salt;
• 50 g of sugar;
• flour.

Filling:

• 500 g of lamb pulp;
• 7 small potato tubers;
• 4 onions;
• cup meat broth;
• salt, pepper as desired.

Detailed display of the cooking process:

1. We mix milk with water, heat it up a little and pour a few drops into a bowl. We dissolve salt, sugar and yeast in this mixture, wait for the foam to appear on the surface.
2. Add butter, melted spread, active yeast, 2 proteins and one yolk to the liquid. Pass the flour through a sieve and knead good foundation. Cover and put in a cool place.
3. The filling consists of finely chopped meat, potatoes and onions. We mix all the components, crush with pepper and add.
4. Divide the rested dough into balls. We roll each into a circle, put the filling in the middle and form a triangle, leaving a small hole in the middle. (You can see how to sculpt the Tatar national dish in the video below). We lay them out on a sheet covered with paper not very close to each other.
5. We leave echpochmak with meat and potatoes to approach a little. Bake in the oven at 200 degrees for 7 minutes, and half an hour at 170.
6. Then pour a teaspoon of broth into the hole, smear the top with a beaten egg and leave to bake for another half an hour. Tatar food is very tasty with sweet tea and sour cream.

Uchpochmaki in Bashkir

A similar Bashkir dish is called uchpochmak, and beef is usually placed in the middle.

Required Ingredients:

• 1 cup milk;
• 30 g granulated yeast;
• 100 g Olena;
• 1 chicken egg;
• a little sugar;
• salt;
• flour;
• 400 g of beef pulp;
• 3-4 potatoes;
• 2 large onions;
• 200 ml beef broth or water;
• ground fragrant pepper.

Cooking scheme:

1. Let's start with steam. We slightly heat a little milk, mix sugar, salt and yeast in it. Waiting for them to become active.
2. In a bowl, mix the egg, Oleina, milk and dough until smooth. Knead the dough, gradually adding flour. Close and put in a warm place to rise.
3. We chop the beef small cubes. We also chop the vegetables into equally small pieces. We add the stuffing and sprinkle with pepper.
4. From the risen yeast base, roll out small cakes of the same diameter. In the middle we lay out the potato and meat filling. We connect the edges, fashioning a pie of the desired shape with a small incision inside.
5. We bake them in several approaches. First, at 180 degrees, we hold for 20 minutes. We take out and pour a little warm broth into the cut (you can replace it with plain water). We bring them back to prepare the same way. It is these triangles that are made in Kazan.

On kefir

Dough for echpochmak can be not only yeast, but also mixed with kefir with baking powder. This baking option will be less high-calorie.

Products you will need:

• 1 incomplete glass of kefir;
• 200 g margarine;
• incomplete teaspoon of soda;
• some salt;
• flour;
• chicken - 700 g;
• potatoes - 5 pcs.;
• onions - 2 pcs.;
• sour cream - 2 tbsp. spoons;
• freshly ground pepper, dill.

Scheme of the cooking process:

1. We warm up the kefir a little, add salt and dissolve soda in it. Grate margarine and add to this mixture. Add flour little by little and knead the dough that does not stick to your hands. We wrap it in a bag and put it in the refrigerator.
2. We cut meat and vegetables into pieces of almost the same size. Pour everything into one deep bowl, add salt, sprinkle with pepper and dill. To make echpochmak with chicken more juicy, add sour cream to the filling and mix thoroughly.
3. We form the correct pies from the dough (leave a little in order to close up the holes). Lay them out on a greased sheet. Let's lie down for 15 minutes.
4. Bake for half an hour in an oven heated to 180 degrees. For greater juiciness, pour a spoonful of water into each and close the connector with the rest of the dough. We send it to cook for another 25 minutes. If desired, echpochmak on kefir can be smeared with yolk mixed with salt.

Another version of the Tatar pie

The dough prepared on a mixture of kefir and sour cream is more tender and tasty. And in the middle you can put duck meat, which is quite fatty. We are offering to you step by step recipe echpochmak, which is not at all difficult to make.

List of components:

• 150 g of kefir and sour cream;
• 100 g of hard frozen spread;
• 1 teaspoon of salt;
• 1 egg yolk;
• 1 teaspoon of soda;
• 500 g duck fillet;
• 200 g onion;
• 200 g potatoes;
• any seasonings;
• 200 ml of meat broth.

Cooking description:

1. Mix dairy products with soda. Shake the yolk with salt and pour it into the reacted soda. Add the frozen spread grated with flakes and sift the flour, knead everything well.
2. Duck fillet, potatoes and onions cut into small pieces. Salt, pepper and mix. You can add any other spices you like if you like.
3. We form echpochmak with potatoes, onions and duck, as in previous recipes: a triangle with a hole in the middle.
4. We bake them in the oven, heated to 180 degrees for the first 25 minutes. Then we take out and pour in, as usual, the broth. We are preparing for the same amount of time.

Curd echpochmaks

According to this recipe, excellent cookies are obtained, which have only the name and geometric shape in common with the Tatar triangular pastry.

Components for its manufacture:

• 400 g curd mass;
• 300 g creamy spread;
• incomplete cup of granulated sugar;
• 2 yolks;
• a teaspoon without a slide of soda;
• vinegar;
• flour.

Detailed cooking scheme:

1. We combine the softened spread with curd mass into a soft lump. We add soda, previously extinguished with vinegar.
2. Break the yolks and mix into the main mass. We knead a fairly dense and thick dough, sifting flour. Let's rest for a while.
3. The rested mass is divided into not very large pieces and rolled into cakes. Using a saucer, cut out circles with a diameter of 10 cm.
4. Pour sugar into a plate, dip the cake in it, fold it in half. Sprinkle with sand again and fold. Thus, we get cookies in the form of a triangle.
5. We line the sheet baking paper and lay out the cookies with an interval of 1 centimeter from each other. Bake in an oven heated to 180 degrees for about half an hour. When ready, they will acquire a ruddy crust.

If you love delicious, hearty pastries, then these Tatar pies are just for you. They are great for breakfast, great as a snack for work, and great as a substitute for bread. dining table and cooking them with our recipes is a breeze.

Video: Tatar echpochmaks effortlessly

Echpochmak is a national Tatar and Bashkir dish. Literally translated "ech" - three, "pochmak" - corner. Yes, yes, simply - triangular pies. A distinctive feature of this delicious dish is that the filling in them is laid raw. And the filling is minced meat, onions and potatoes.

This dish is a kind of culinary hallmark of Tatarstan and Bashkortostan. It is impossible to imagine the cuisines of these nations without these delicious pastries.

They also cook belish - where, in addition to meat and onions, cereals are added to the filling. And the most ancient Tatar pie- kystyby. This is a pie from unleavened dough stuffed with mashed potatoes or millet porridge.

When we lived in Uzbekistan, our neighbors were Tatars. Very kind, friendly people. Until now, we remember our neighborhood with great warmth. They were still wonderful cooks, but why they were, and are (via social media We found each other and keep in touch.

For all the holidays, birthdays, and just the days when they cooked something delicious, their children would come and bring plates filled with hot culinary delights. We, of course, also did not lose face, and tried to cook something like that ... And of course, our children carried the cooked dish to them.

Most often we were treated to echpochmak. And each time, eating the next portion, we just groaned and gasped. And so it continued until the neighbors shared the recipe with us.

Since that time, we ourselves began to cook this Tatar dish. We started giving them to our friends. And now they are already groaning and gasping, eating delicious pies.

Today I will share with you a cooking recipe from our neighbor, grandmother Farida, thank you very much for the recipe!

And so, let's get started!

Echpochmak in Tatar style with meat and potatoes

We need, for the test:

• flour - 850 gr
• milk - 500 ml
• egg - 2 pcs
• yeast - fresh 30 gr.
• butter - 70 gr.
• vegetable oil - 1 tablespoon
• sugar 1 tbsp. the spoon
• salt - 1 teaspoon

For filling:

• beef + lamb - 800 gr.
• potatoes - 6 pcs. major
• onion 4-5 pcs.
• salt, pepper to taste
• beef broth -0.5 l
• egg - 1 pc. for lubrication

Cooking:

1. Let's do a test first. Dissolve yeast in warm milk, add melted butter, vegetable oil, salt, sugar. Stir.
2. Add flour and knead the dough. Cover the dough with a towel and let it rest for 2-3 hours.
3. For the filling: cut the meat and potatoes into cubes of about 0.5 cm by 0.5 cm. Cut the onion into small cubes, mix everything. Salt, pepper - mix again.
4. When the dough is infused, knead it again, and divide into balls, you will get about 16-18 balls.
5. Roll out the balls into cakes, the size of a large saucer.

1. Put the filling in the middle, mold the pies in the form of triangles. Leave a hole in the middle.
2. Grease a baking sheet with oil and put the pies on it.
3. Put the baking sheet in the oven, heated to 200 degrees. Bake for 5 minutes, then lower the temperature to 170 degrees Bake for 25 minutes.

1. Remove the baking sheet from the oven, grease the pies with an egg, and preferably with yolks. Pour hot broth into pies, how much will go in. Put another 30 minutes.
2. The total baking time is 60 minutes.
3. Take out, grease with butter, cover with paper and a towel. Let rest 5-10 minutes.
4. Before serving, you can still pour a little hot broth into the hole.
5. Serve with hot broth or katyk is a national fermented milk drink.

Some nuances of cooking

1. Echpochmak is prepared mainly from yeast dough, but can also be used unleavened dough. In it, so that it does not turn out too dry, add sour cream or butter. As meat filling for them, in addition to lamb, you can also use veal, beef or poultry meat.
2. The finished dish can be stored for a very long time without losing its taste. They can be kept in a bag in the refrigerator or frozen in the freezer. And then just warm up microwave oven, adding the broth inside the pies through the hole.

Well, perhaps that's all. I think you will love it too tasty dish, as we are. And you will cook it often. Please yourself, your loved ones and your guests.

Bon appetit!

If you are interested in learning how to cook different dishes and snacks, the recipes of which belong to the peoples of Russia, try echpochmak - this is everyone's favorite Tatar snack with potatoes and meat, which is prepared using yeast. You can prepare the dough for it different ways, but one thing remains unchanged - the filling, to which the broth is added.

What is echpochmak

Tatar triangles with meat and potatoes can be found on almost every counter in bakeries in Tatarstan and Bashkiria. Any meat is used, however, according to the classic recipe, they take lamb or goose. The main thing in echpochmak is that meat broth is poured into it during baking, the filling is very juicy and tender.

How to cook echpochmak

As a rule, the filling for cooking this national dish taken raw. By appearance the appetizer resembles a triangle, which is why it is so easy to distinguish it from other pastries in bakeries. Although the composition of the dish may remind someone of a kurnik, this dish still has its own peculiarity: meat broth is poured over the filling during baking, in which potatoes with meat are then stewed.

Dough for echpochmak

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

On kefir

The dough for echpochmak on kefir is ideal for those who watch their figure and try to eat low-calorie food, especially since they want to eat plenty of such ruddy pies. To prepare the dough, you just need to mix 200 ml of kefir with ½ tsp. 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 for a little rest.

On sour cream

A more high-calorie dish will turn out if you use sour cream for cooking. You will need 150 ml of sour cream, an egg, 50 g of oil, 100 ml of water, salt, soda, 500 g of flour. Everything mixes easily. Sour cream dough for echpochmak in the oven will rise slightly and become ruddy. If you grease the surface with an egg 10 minutes before the dish is ready, it will become glossy, and the pies will become more crispy.

On margarine

Most a budget option dough preparation - on margarine, it can also be used for other products. At the same time, echpochmaks will turn out crispy, 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, you can start sculpting pies right away.

Recipes

There are many recipes for how to bake echpochmaki. Although you can use any dough, the filling is always the same - meat, onions and potatoes. It is most convenient to cut the potatoes with meat into small cubes - so you can be sure that the pies will bake evenly. In addition, the shape remains unchanged - an isosceles triangle. If it doesn't work the first time nice shape, then in time you will definitely come out.

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 echpochmak, which is traditional dish in Tatarstan, includes yeast dough and lamb meat. It is best to take the back, separate from the bones and cut into pieces. In this case, you can add any broth, even chicken. Since it is now easier to buy dry yeast than natural "live", you can safely use them.

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. Dilute yeast in warm milk, mix with beaten egg, add melted butter, sugar, salt, flour, knead.
2. Set it aside for half an hour, but for now, take care of the filling.
3. Rinse the lamb and cut into 1 cm cubes.
4. Peel potatoes and cut into cubes like meat.
5. Finely chop the onion.
6. Mix all ingredients for the filling, season with salt and pepper.
7. Take the risen dough and, tearing off a small piece, start rolling out circles with a diameter of 15-20 cm.
8. Put the filling in the middle so that it resembles a triangle in shape (this way it will be easier for you to give the echpochmak the correct shape). Try to follow the dimensions so that the products are baked evenly.
9. Gently pinch the edges of the dough, leaving a small hole in the middle.
10. Put the products on paper, put in the oven and bake for 7-8 minutes.
11. Then lower the temperature to 170 degrees. So bake another 20 minutes.
12. Take out the almost ready echpochmaks and pour 3 tablespoons of broth into the holes.
13. Put them back in the oven and continue to bake until done (another 15 minutes).
14. Serve hot.

From puff pastry

Time: 60 minutes.
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 do not have to mess with the dough, since today it can be bought 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, echpochmaks are no less tasty.

Ingredients:

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

Cooking method:

1. Remove the frozen layers from the package, carefully separate. If this is a roll, then leave to defrost, periodically unwinding.
2. Prepare the filling: cut the meat into small pieces, raw potatoes clean and cut into cubes. Finely chop the onion.
3. Mix the filling ingredients with salt and pepper.
4. As soon as the layers have defrosted and are amenable to modeling, start making pies: roll out the layer, cut out a circle with a diameter of 15 cm from it, put 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 scraps of dough, roll out, make as many more pies as you can.
7. Preheat the oven to 200 degrees.
8. Grease a baking sheet with oil, put echpochmaks 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 almost ready-made pies and dilute with hot broth: 3 tablespoons for each product.
11. Put the echpochmaks in the oven for 10 minutes.
12. To give a glossy crust, brush the surface with an egg.

With chicken meat

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

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

Ingredients:

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

Cooking method:

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

How to cook triangular echpochmaks from kefir dough

Time: 50 minutes.
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 to gain extra pounds, then you will like this recipe for low-calorie echpochmak. Used for cooking kefir dough which is considered dietary. At the same time, in order to further reduce the calorie content of the dish, use chicken or turkey fillet, lamb, beef pulp for filling. Instead of fatty meat broth, you can safely add vegetable broth or boiling water.

Ingredients:

• kefir - 200 ml;
• soda - 0.5 tsp;
• salt;
• oil - 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 and stuff.
6. Pinch the edges, giving the pies a triangular shape.
7. Put your blanks in an oven preheated to 180 degrees and bake for 15 minutes.
8. After the time has passed, take out the pies and pour the broth or warm water into them through a small hole in the middle.
9. Bake another 15 minutes.

How to cook shortcrust pastry echpochmak 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 are unusually tasty if you cook for them shortbread dough. At the same time, you do not have to mess around in the kitchen for a long time, and you will need very few ingredients. Margarine can be used instead of butter. Prepare the filling from any meat of your choice. The main thing is that it is fresh. In such pies, you can add more broth - 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. cook crumbly dough, 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 potatoes, finely chop the onion.
3. Roll out a sheet with a diameter of 15 cm and a thickness of 0.3 cm.
4. Put a tablespoon of filling in the middle.
5. Pinch the edges so that the shape of the pie is triangular.
6. Leave a hole in the center.
7. Put on a baking sheet, greased with oil, and put in an oven preheated to 180 degrees for 50 minutes.
8. 15 minutes before readiness, remove the echpochmaks and pour 4-5 tablespoons of broth into each.

Video

Echpochmaki (they are also called ichpichmaki, ochpochmaki, eshpeshmaki, uchpochmaki, etc.) are national Tatar triangular pies made from yeast or (more rarely) unleavened butter dough stuffed with potatoes, meat and onions baked in the oven.

To make delicious echpochmak, you can use any familiar and reliable yeast dough recipe, or just buy it ready-made in the store. But, today, we will cook it ourselves in a bread machine.

For a light and tender yeast dough without eggs, we need:

• hot water - 250 ml;
• butter - 50 gr or 3 tablespoons;
• powdered milk (you can even dry cream from vegetable raw materials) - 3 tablespoons;
• salt - 1 teaspoon;
• sugar - 2 tablespoons;
• premium flour - 500 gr;
• dry yeast - 1.5 tsp

How to cook echpochmak at home

First, let's start the yeast dough for echpochmak. Pour hot boiled water into the bowl of the bread machine, put butter, powdered milk, salt and sugar. When the butter has melted and the water has cooled, add the sifted flour and yeast. As a flavoring for such savory pastries, ground cardamom is ideal.

Set the bread maker to " Yeast dough” and move on to the filling.

Traditional echpochmaks (ichpichmaks) are cooked with lamb, but you can also take other meat (except pork, of course). classic recipe the filling is supposed to be very fatty (mutton and fat tail fat), but we will prepare a lighter variation - from chicken.

With raw chicken we cut off the pulp, bones and skin, fill it with a small amount of water and set to boil the broth, we may need it.

Beyond raw chicken meat raw potatoes and onions will go into the filling, approximately equally in total.

The filling, in principle, is ready, you can sprinkle it with a mixture of peppers and some other herbs that are suitable in meaning and taste. It’s just that you can’t salt the minced meat yet, otherwise the products will let the juice go, and it will be almost a disaster. We will add salt at the very end, just before sculpting the pies.

The dough has come up, we take it out of the bread machine, knead it on a floured board and cut it into portions.

The work will be greatly facilitated by a small technological secret: cut the dough into four parts, easily form into thick sausages and wrap each separately in cling film so that it doesn't dry out.

The prepared dough is enough for 24 pies - two baking sheets of 12 pieces each.

While the oven is heating, roll out the cakes, put a tablespoon of minced meat in the middle of each and make triangular pies in the form of a pyramid. If desired, you can put a piece of oil the size of a fingernail on top of the minced meat - it will become even tastier, but more nutritious.

The most delicious thing in ichpichmak is onion-meat juice, and in order not to lose it during the baking process, you need to close up the edges of the pies carefully, and to guarantee it, also tuck it with a pigtail or a tourniquet. At the top, leave a hole for steam to escape. We spread the triangular pies on a baking sheet dusted with flour, cover with a napkin, let it proof for 15-20 minutes and send it to the oven, heated to 200 degrees, for about half an hour.

Traditional triangular Tatar pies made from lamb or beef, after proofing, grease with oil, bake for half an hour, then take out of the oven, pour a couple of tablespoons of strongly salted and peppered broth into the hole, brush with an egg and send to bake for another 15-20 minutes.

But we have tender chicken. Half an hour for baking is enough for her. So we grease our pies with an egg right away. Whether or not to add broth to final stage- we decide according to the situation. If the meat was not crushed during cutting, if it was not salted too early, then all the juice in the filling will remain and will bubble appetizingly in the hole of the triangular pie.

Of course, in order to bake a hearty and tasty Tatar echpochmak with chicken and potatoes, I had to tinker, but the result was worth it!

Such delicious, ruddy, mouth-watering triangular pies will decorate the table both on weekdays and on holidays!