Triangles with meat and potatoes - Tatar Echpochmaks or Samsa? Recipes of triangles with meat and potatoes from different dough

Triangles with meat and potatoes - Tatar Echpochmaks or Samsa? Recipes of triangles with meat and potatoes from different dough

Triangles with meat and potatoes - very satisfying and tasty pastries.

And at home it can be prepared from a variety of dough.

And here you can peep the best recipes and little tricks that are sure to come in handy and help.

Triangles with meat and potatoes - the general principles of cooking

Triangles can be made closed or with a hole on top. The second option is the Tatar echpochmak (ochpochmak), which are notable for their particularly rich filling. And all thanks to the addition of broth for baking. But you can make the usual triangles, resembling samsa, the same juicy and tasty, but with potatoes.

From which dough triangles are made:

• fresh;

• puff;

• yeast.

For the filling, you can use any meat or poultry. It is better to take pieces of fat, so that the stuffing turned out juicy. Meat is ground or simply chopped into pieces. Potatoes can be used raw or boiled. It is also cut into cubes, sometimes rubbed. Juiciness stuffing attached onions, you can put greens. Of the spices most often put pepper with salt.

Bake triangles in the oven. Before that, they are smeared with an egg. If the dough is yeast, then leave a small distance between the products so that they do not stick together.

Recipe 1: Triangles with meat and potatoes “Tatar ochpochmaks”

The classic recipe for Tatar triangles with meat and potatoes. They are especially tasty if you use a mixture of beef and chicken.


• 150 grams of sour cream;

• 50 grams of oil;

• 1 tsp. (without slides) salt;

• 1/2 tsp. soda;

• spoon of sugar;

• flour.

For the filling:

• 0.4 kg of potatoes;

• 0.4 kg of meat;

• bunch of green onions;

• spices;

• some beef broth;

• egg for lubrication.


1. Making the dough. To do this, melt the butter, mix it with sour cream, salt, add hydrated soda and sugar. Mix well and knead with flour soft lump. Roll the bun, cover and let it lie for at least half an hour. 2. Prepare the stuffing. Peel raw potatoes and chop finely. Cubes should not be larger than raisins.

3. Also cut the meat, send to the potatoes.

4. Add chopped green onions, salt and any other spices at your discretion. Tatars like to add cilantro to the filling, different types of pepper.

5. Divide the dough into 12 pieces, roll out of each cake.

6. We put the whole stuffing between them and make triangles. But not simple, but with a hole on top. Its diameter should not be less than 2 centimeters, otherwise it will be difficult to pour broth.

7. Lubricate the triangles with an egg, send for 25 minutes to bake at 180 ° C.

8. Pour broth into a glass with a spout or into a small kettle.

9. We get ochpochmaki, pour in each of 20-30 ml of broth and prepare another 10-15 minutes.

Recipe 2: Triangles with meat and potato puff pastry

Of course, real eyeglasses are a thing. But they require free time and certain skills to work with the test. And if neither one nor the other, then you can make triangles from puff pastry.


• 0.5 kg puff pastry;

• 4 potatoes;

• 0.3 kg of meat;

• 2 bulbs;

• salt pepper;

• egg.


1. Immediately make the filling. Chop onions very finely, just potatoes. Add shredded meat. It can be cut or minced. Stir, salt and pepper. At will we put greens.

2. Beat the egg with two spoons of water.

3. We spread the dough on the table, grease the whole layer and roll it up with a tight roll. Let it lie for 10 minutes, then cut across the washers.

4. Roll out each puck into a cake. If the dough sticks, then sprinkle with flour.

5. Distribute the filling evenly among all the blanks and make triangles.

6. We send on a baking sheet, then we grease with the rests of egg and we bake. Temperature 190, time depends on the size of the products. But since the filling is damp, then at least 30 minutes.

Recipe 3: Triangles with Meat and Potato made from Yeast Dough

The peculiarity of such triangles with potatoes and meat is not only the yeast dough, but also the fact that the filling does not consist of raw products.


• 300 ml of water;

• 1 bag of yeast;

• 30 ml of oil;

• 1 tsp. salts;

• 2 spoons of sugar;

• flour.

For the filling:

• 5 boiled potatoes;

• 400 grams of meat;

• 5 onions;

• oil and spices;

• one egg.


1. Sift flour. In a bowl, mix warm water with all the other ingredients. Let stand 5 minutes. Add flour and knead soft dough. We let him stay warm for at least two hours, and so that the crust on top does not dry out, we put on a towel.

2. Cut the boiled potatoes into cubes, but you can simply rub, put in a bowl.

3. We twist the meat in minced meat or just finely chop it with a knife or a combine.

4. Cut the onion into cubes and fry in the pan together with the meat for 10 minutes. You can not bring to full readiness.

5. Mix the potatoes with the meat mass, season with spices.

6. Divide the dough into pieces, weighing 80-100 grams. Each round and roll into a lozenge.

7. Put the stuffing, form triangles.

8. We put on a baking sheet, do not forget that the products will increase in size.

9. Lubricate the egg, bake until done.

Recipe 4: Triangles with meat and potatoes on tomato juice

The peculiarity of this recipe for triangles with meat and potatoes is an extraordinary dough, which is kneaded on tomato juice. For decoration, pumpkin seeds are used, but similarly, you can take sesame seeds.


• 200 ml of tomato juice;

• 80 ml of vegetable oil;

• 360-400 grams of flour;

• 3 bulbs;

• salt pepper;

• parsley;

• egg;

• 300 grams of beef;

• 4 potatoes;

• pumpkin or sesame seeds.


1. From tomato juice and butter with flour, knead the dough. If the juice is not salty, then you can add salt. We leave a little lump for half an hour.

2. Prepare the stuffing. To do this, chop the beef or twist it, add finely grated potatoes and also onions. Season with spices, chopped parsley and mix. If the stuffing is not greasy, then you can rub a little oil or add chopped fat. 3. We take out our dough and according to the classical technology: roll out cakes, form triangles, spread on a baking sheet.

4. Now they need to lubricate the egg, sprinkle with seeds and in the stove! Bake for at least 35 minutes, as the filling is damp. We put 180.

Recipe 5: Triangles with meat and unleavened potatoes

For the filling use any meat, you can take a chicken. We prepare fresh dough with butter to make it more crumbly, sandy and not hard after baking.


• 0.15 liters of water;

• 100 grams of oil;

• egg;

• salt and flour.


• 0.2 kg of potatoes;

• 0.1 kg of onions;

• spices;

• 0.3 kg of meat;

• egg.


1. Melt the butter, add a little salt, water and knead with flour a stiff dough, like for pasties or ravioli. Cover and give rest.

2. For the filling, chop the potatoes and onions, you can simply cut into cubes. Add minced meat, put spices and done!

3. While preparing the filling, the dough came up. Roll out pellets and sculpt the triangles with the filling.

4. Now put the formed products on a baking sheet, brush with an egg with a brush and bake until the filling is ready.

Recipe 6: Triangles with meat and potato dough on kefir

Another version of the Tatar echpochmak, such fragrant and juicy. And the dough is kneaded with kefir, which can also be replaced with ryazhenka, sourdough or yogurt.


• 200 ml of kefir;

• 2 cups of flour;

• 100 grams of oil;

• salt and pepper;

• egg;

• 0.3 kg of potatoes;

• 0.3 kg of meat;

• 0.2 kg of onions.

You will also need a little broth or at least just butter.


1. Melt the butter and cool. Add kefir, an incomplete teaspoon of salt, an egg and knead the dough with flour. We do not add any ripper. We give him to lie down while preparing the stuffing.

2. For the filling, we cut everything into cubes: meat, potatoes and onions. Sprinkle with salt, pepper, mix.

3. We form echpochmaks with a hole on top. How this is done is written in the first recipe, a little higher. 4. Spread on a baking sheet and bake for 20 minutes.

5. We take out and in each pie we pour in 3 spoons of broth in which you can add butter.

6. No broth? Water is better not to pour. In this case, it is better to just shove a piece of butter into each echpochmak.

7. We finish the triangles for another 15 minutes, but we look at readiness. It may take a little more or less time.

Recipe 7: Triangles with meat and potatoes made from yeast dough on milk

A wonderful option is very gentle and airborne echpochmakov. Yeast dough is mixed with milk, according to tradition raw filling is used. You also need broth, which can be absolutely anything.


• 0.45 kg of flour;

• salt;

• 1 spoonful of sugar;

• 210 ml of milk;

• 10 g yeast;

• 35 grams of oil;

• 2 eggs;

• 0.4 kg of meat;

• 4 potatoes;

• 1-2 onion stuff;

• spices;

• 200 ml of broth.


1. Heat the milk to 40 degrees, put sugar in it, pour in yeast, then about half of the flour. Stir, cover with napkin and leave to stand in heat for 30 minutes.

2. Beat the egg with an incomplete small spoon of salt, pour it into the dough. Add the rest of the flour, butter and knead. Let stand until the first lift, this time is enough to prepare the filling.

3. Cut the meat, onions and potatoes into small cubes, mix. You can also put greens, any: parsley, cilantro, onion. Salt and pepper.

4. As soon as the dough rises well, divide it into pieces, roll out the cakes, make triangles with holes on top. Since the dough is yeast, the hole should not be small, otherwise it will shrink when baking.

5. Let the products rise on the baking sheet for about 15 minutes, grease with the egg and bake at 180 ° C.

6. As soon as the crust begins to browse, we take out and pour a little broth into each triangle. Fry until ruddy and ready!

Triangles with meat and potatoes - useful tips and tricks

• To make shortbread dough tender and crumbly, it is kneaded with fat sour cream and at least 80% fat added with butter or margarine. • If the triangles are quickly roasted, then the temperature must be immediately lowered, otherwise the filling will remain raw. You can also cover the product with wet paper and periodically change it to fresh sheets.

• If you later discovered that the stuffing was not finished, then there is only one way out - a microwave. Just stick the products into it for 2-3 minutes, and they fully reach readiness.

• If the meat is not fatty enough, the filling will be dry and tasteless. The easiest way to add twisted fat or any fat. But if they are not, then when sculpting on top of the stuffing, you can put a piece of butter or a little oily sour cream.

• Baking with meat and potatoes will be especially appetizing, if after cooking you immediately grease the triangles with butter. You can use ghee.

• If the meat in the filling is cut into pieces, then you can marinate in advance in spices. And in beef or chicken you can add a little sour cream or vegetable oil, it will be much juicier.

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