For a long time, Russian cuisine has absorbed many national dishes. And it’s already difficult to say who and what brought more to it. Russians and Tatars have been living nearby for over 700 years. Of course, both these and other echpochmaki have been eating for a long time. These dough triangles are delicious. The main thing is to learn how to make the dough and the filling for them correctly.
Step 1. Dough
Among the hostesses and simply admirers of Tatar cuisine, there is a lot of debate about what should be the dough for triangles. It can be yeast, fresh and even flaky. But nevertheless, most often do echpochmaki on the basis of unleavened dough with the addition of sour milk. It is easily prepared, while tasting not inferior to yeast.
Melt 250 grams of butter. It can be replaced with melted or even margarine. Then - cool slightly and pour 2 cups of sour milk (kefir, yogurt or other sour milk) into it. Mix. Add 2 eggs and a pinch of salt. Mix everything well. Prepare a large chopping board. Pour 8 cups of flour on it with a slide, make a small depression in the middle. While gradually pouring the liquid mixture, gently knead the dough for the triangles. It should hold its shape well, not stick to your hands, but be soft. Wrap in cling film (you can put it in a bag) and leave for 20-30 minutes to make the dough “ripen”.
Step 2. Stuffing
Another secret of delicious echpochmaks is the most tender meat filling. For her, you need 800-900 grams of meat with fat. Usually use lamb or beef. Those who are not going to stick to a strict recipe can take the more familiar pork. You also need to take 8 medium potatoes, 3-4 onions, 2 teaspoons of salt and, if desired, ground pepper.
Cut the meat into small cubes, about 1 cm in size on each side. Also cut potatoes and onions. Mix everything, generously seasoning with salt and ground pepper. Already in the process, the filling will produce juice. It’s immediately clear that any echpochmaki will be tasty with it, even if it is triangles made of puff pastry (you can also use ready-made ones if you wish).
Step 3. Baking
Now that all the components are ready, you can start sculpting echpochmakov. From the dough you need to form a sausage with a diameter of about 4-5 cm (the size of the bottom of a regular glass). Cut with a knife across into slices 1.5-2 cm thick. Each of them is rolled into a thin cake, like dumplings. Put 3-4 tablespoons of the filling in the center. Each echpochmak turns out in size, like a good pie.
Hands first pinch one corner, then the second and third. It is very important that they keep their shape well, because during baking, the released juice can leak out and the triangles simply burn. Equally important, there should be a small hole in the center for steam to escape. After all, the dough for triangles we have prepared is quite dense, and too much liquid can accumulate inside. If desired, the surface can be greased with yolk so that the finished echpochmaki glistened.
Heat the oven to 200 degrees and put the triangles in a round pan. According to many housewives, they are better baked. Cook for 45-60 minutes until the top is browned. For readiness, you need to check the filling. This is no less important. All these recommendations can be attributed to any echo-bangs, including triangles made of puff pastry.
Step 4. Submission
After the echo-pochmaki are ready, it is very important to serve them correctly. This is another secret. After all, to make a delicious filling and dough for triangles is half the battle. Most often, they are served to each guest separately for 2-3 pieces. In a separate dish they offer a transparent broth, which is poured into the center of each echo bag. Immediately after baking, grease each triangle with butter, cover with a clean towel and let stand for 15-20 minutes.