If anyone gets to know her better, she surprises with the number of carefully thought-out dishes, tasty, rational, with ingenious technology. These include and echpomaki, or "triangles", dough pies, unleavened, as in our case, or yeast, stuffed with meat, potatoes and onions.

The peculiarity of the filling is such that it is impossible to cook it in advance: the potatoes will darken, and the meat can release juice, and the pies will lose their taste and juiciness. This must be taken into account, especially if a large batch of pies is being prepared: you will have to cook the filling in small portions, several times.

Ingredients

Dough

Wheat flour, ½ kg

Baking soda, 1 tsp

Kefir fat content 1%, 200 ml

Butter, 60 g

Sour cream 20% fat, 2 tbsp

Sugar, 1 tbsp without a slide

Fine salt, 1 tsp without a slide

Lemon juice, 1 tsp

Filling

Veal, 300 g

Onion, 2 medium bulbs

Potatoes, medium size, 2 pcs

Ground black pepper

Lubricant

Butter, 20 g

Chicken egg, 1 pc

Broth strong, 1 tbsp

How to cook delicious, baked Tatar pies with meat and potatoes, a recipe with a step by step photo:

1. Let's start preparing the dough. Melt the butter, pour it into a bowl and let it lower the temperature - but do not freeze.

2. Pour kefir into the oil, put sugar, sour cream and salt, mix everything thoroughly.

3. Sift the flour directly into the bowl, mix. We do not take all the flour, somewhere around 400 g.

4. We extinguish the soda with lemon juice, pour it into the dough.

5. Knead the dough, adding flour. It should be soft and smooth. Let him lie down for ½ hour, covered with a towel.

6. It's time to start stuffing. We cut the same small cubes and meat, and potatoes, and onions. The size of the cube should not exceed the size of the raisin.

7. Mix the chopped cubes, add some salt, sprinkle with pepper.

8. Divide the rested dough into pieces. In our set of products, we get 10-11 pies, we form the same balls from pieces of dough.

9. Each ball is a future echpochmak. Roll out the ball into a round thin cake. Traditionally, echpochmaks should be equilateral triangles, with a side of about 10 cm. Therefore, we strive for our circle to approach the correct shape and have a diameter of about 15 cm.

10. Spread the filling in the center of the round cake, approximately 1 - 1½ tablespoons.

11. Now you need to close up the pie. It also has its own style - the middle should remain unpatched, and the edges should be the same. We lift the dough and pinch, going to the center. We barely get to it.

12. In the same way, we form the second edge, and then the third. In the central hole we see a peeping filling.

13. Lay out all the triangles on a baking sheet and grease with a mixture of butter and egg. The mixture is prepared from melted and cooled butter and eggs, by shaking with a fork.

14. Echpochmaks are baked for ½ hour at a temperature of 180°C. We interrupt the process and pour a little bit of strong broth into each pie through the hole. Put it back in the oven and bake for another ½ hour.

16. Put the pies on a dish and bring them to the table.