Echpochmak with chicken and potatoes
Источник фото: https://ru.123rf.com/profile_ziashusha
Bake Tatar triangular pies - echpochmak - in the oven.
For the filling, beef, lamb, goose or duck are usually used, but in this recipe, echpochmak is prepared with chicken fillet. In addition to chicken, we will also add potatoes and onions to the filling. Let's make a yeast dough using milk and adding butter. It turns out nourishing and aromatic.
Ингредиенты
For the test:
Milk - 150 ml
Butter - 30 g
Vegetable oil - 20 ml
Egg - 1 pc.
Sugar - 15 g
Flour - 250-270 g (1.5 cups with a capacity of 250 ml)
Pressed yeast - 12 g
Salt - 2 pinches
For filling:
Chicken fillet - 200 g
Potatoes - 150 g
Onion - 40 g
Water (boiling water) - 100 ml
Butter - 40 g
Vegetable oil - 30 ml
Salt - 1 pinch
Ground black pepper - 1 pinch
Рецепт
1. Start by preparing the dough. Melt the butter and leave to cool slightly. Heat the milk until it is slightly warm. Add sugar to warm milk and crumble the yeast. Stir and leave for 15 minutes.
2. The yeast mass is ready - a lush foam has formed on it.
3. In a separate small bowl, whisk the egg with salt and vegetable oil.
4. Pour milk with yeast, beaten egg and warm melted butter into a deep bowl for kneading dough.
5. Add flour in parts, stir and look at the consistency - you may need a little more or a little less flour.
6. Knead a soft, loose dough. Leave it to rise, covered with a towel, for 35-40 minutes.
7. Meanwhile, prepare the filling: peel the onion and cut into small cubes.
8. In a frying pan with heated vegetable oil, fry the onion over medium heat for 3-4 minutes, until golden brown. Then cool.
9. Peel the potatoes and cut into small cubes. Cut the chicken fillet into the same cubes.
10. Combine chicken fillet, potatoes and fried onions in a bowl
11. Salt and pepper the filling to taste, stir
12. The dough has grown 3 times - you can make pies. At the same time, turn on the oven to preheat to 180 degrees.
13. Punch down the dough and divide into medium pieces.
14. Roll out a piece of dough into a circle and place a teaspoon of filling in the center.
15. Lift the edges of the dough on three sides and pinch towards the center of the pie to form a triangle. Don't go all the way to the center - leave a hole in the middle.
16. Place the formed echpochmak on a baking sheet covered with baking paper. Place the baking sheet in the oven preheated to 180°C. Bake echpochmak with chicken and potatoes for 25 minutes.
17. Boil water. Mix 100 ml of boiling water with butter to make a broth for echpochmak (you can replace this mixture with regular meat or vegetable broth).
18. Remove the echpochmak from the oven and pour about 0.5 tbsp into them through the holes at the top. spoons of broth - the filling will become juicier and the dough softer.
Return the baking sheet with echpochmak to the oven for another 15-20 minutes, until a golden crust appears on the surface of the echpochmak. By this time the potatoes will be soft and the chicken will be fully cooked.
19. Cool the finished echpochmak with chicken and potatoes a little, covering with a towel - the dough will become soft.
Serve echpochmak warm.
20. Bon appetit!