Tatar Pies With Meat And Potatoes: A Step By Step Recipe With Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Appetizing Tatar pies with meat and potatoes: learning to cook a new treat

Tatar pies with meat and potatoes are called echpochmaks or uchpochmaks. This dish is a triangular product made from yeast or unleavened dough stuffed with minced meat, potatoes, onions and spices. Today, you can find both the classic version of making pies, and many of its variations, but in any case, the echpochmaks turn out to be hearty and tasty.

Step-by-step recipe for Tatar pies with meat and potatoes

When I was about 7–8 years old, a family of Crimean Tatars moved into a neighboring house. Our families quickly became friends and we often went to visit each other. The hostess of the house, an elderly woman, spent all day doing household chores, including cooking. Be it breakfast, lunch, dinner, or just a tea party, the neighbors' table was always just bursting with all kinds of treats, among which there were certainly ruddy triangular pies with meat and potatoes.

Ingredients:

• 600 g of beef or lamb;
• 2-3 heads of onions;
• 400 g potatoes;
• 150 g butter;
• 800 g flour;
• 5 tbsp. l. sour cream;
• 100-130 ml of water;
• 1 egg;
• salt;
• ground black pepper.

Preparation:

1. Sift flour in, add melted butter, water, egg, sour cream and a pinch of salt. Mix everything thoroughly.

2. Roll the dough into a ball, wrap with foil, place in the refrigerator.

   

   Let the dough sit in the refrigerator before preparing the dough

3. Cut the onion into small cubes, add salt and remember with your hands to let the vegetable juice.

   

   To make the vegetable softer and let the juice flow, lightly salt it and remember with your hands

4. Chop the meat into small cubes.

   

   The original recipe for Tatar pies uses meat minced with a knife

5. Also cut the potatoes into cubes.

   

   Potatoes are cut into small cubes, like meat

6. Combine the products, add black pepper to taste.

   

   The amount of black pepper in the filling is adjustable in taste

7. Roll out the dough into a thick sausage and cut into 10-12 pieces of equal size.

   

   From the proposed amount of dough, at least a dozen blanks for pies will turn out

8. Roll a piece of dough into a small flat cake, place a few spoons of the filling in the center.

   

   Lay out the filling so that the edges of the dough remain free

9. Tie the edges of the dough together to form a triangle, while leaving a hole for steam to escape in the center of the piece.

   

   Remember to shape the patties so that there is a hole for the steam to escape.

10. Repeat with the remaining dough and filling.

11. Put a piece of butter in the holes of the pies.

    

    The butter will make the filling more tender and juicy.

12. Put the workpieces on a greased baking sheet and send to the oven preheated to 180 degrees for 50-60 minutes.

13. Put the browned pies on a dish.

    

    Tatar pies are delicious both hot, warm or cold

Video: echpochmak - a Tatar national dish

Tatar pies are hearty and uniquely delicious pastries that you can't help but fall in love with. Echpochmaks can be served as a treat for guests, taken with you to work or a picnic, used as an independent dish or an addition to your favorite dishes. Bon Appetit!