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Triangles with meat and potatoes

Triangles with meat and potatoes

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Ingredients for cooking triangles with meat and potatoes.

For the test:

  1. Dry yeast 8-11 grams
  2. Pure warm water 50 milliliters
  3. Milk 1 cup
  4. Sugar 1 teaspoon
  5. Salt 1 pinch
  6. Chicken egg 1 piece
  7. Creamy Margarine 50 grams
  8. Sour cream 1 tablespoon
  9. Wheat flour 500-700 grams
  10. Refined vegetable oil 2 tablespoons

For filling:

  1. Fresh pork pulp 300 grams
  2. Bay leaf medium size 2-3 pieces
  3. 2-3 medium sized potatoes
  4. Onion medium size 2 pieces
  5. Salt to taste
  6. Freshly ground black pepper to taste
  7. Chicken egg 1 piece
  8. Milk 50 milliliters
  9. Butter 30 grams
  • Main Ingredients: Pork, Potato, Yeast Dough
  • Serving 12 Servings
  • World cuisineTatar cuisine


A tablespoon, a teaspoon, a stove, a deep bowl - 2 pieces, a glass, a Turk, kitchen potholders, a deep bowl - 2 pieces, a kitchen knife, a microwave, a sieve, a medium bowl, a cloth towel, a cutting board, a kitchen table, a rolling pin, oven, small bowl, hand whisk or mixer, serving dish, baking tray, pastry brush, vegetable cutter, baking paper, fork

Cooking triangles with meat and potatoes:

Step 1: prepare the margarine.

Put a piece of margarine in a clean bowl and put in the microwave literally for 30-60 seconds. Important: to melt a component, you need to set the average power and after 20-30 seconds remove the container and mix the contents with a tablespoon. We leave the prepared margarine aside so that it reaches a warm state.

Step 2: prepare the flour.

Pour the flour into a sieve and sift it directly above the medium bowl. So our dough will turn out more airy and tender, because the component in the process will be saturated with oxygen. In addition, we will save the flour from excess lumps, which is also important.

Step 3: prepare dry yeast.

Pour dry yeast into a deep bowl and fill them with warm water. Using a tablespoon, mix everything thoroughly until we get a homogeneous liquid mass.

Step 4: prepare the milk.

Pour milk into a Turk and put on a small fire. Literally after 1-2 minutes turn off the burner, and take the container with the help of kitchen oven mitts and pour the contents into a large bowl. Attention: milk should be warm (temperature somewhere around 37-39 degrees) so that you can make a good dough.

Step 5: prepare the dough.

In a bowl with warm milk, pour sugar, salt, and pour the melted margarine, sour cream and break the egg. Using a hand whisk or mixer, beat all the ingredients at medium speed until a homogeneous mass is formed. Then pour the dissolved yeast here and mix everything thoroughly again.

Next, in small portions, we begin to pour the sifted flour. At the same time, we continue to whip everything with improvised equipment, and so on until the mixture begins to thicken. Then we knead the dough with clean hands, adding vegetable oil to the bowl.

The mass should be soft, elastic and not stick to the fingers. At the end, we give the test the shape of a ball, cover the container with a cloth towel and put in a warm place for 40-60 minutes. Over this period of time, the mass should increase in size approximately 2-3 times.

Step 6: prepare the pork.

We thoroughly wash the pork under running warm water to remove bone fragments, and put it on a cutting board. Attention: try to choose meat with slices of fat, then the triangles will turn out much juicier and tastier. Using a knife, we clear a component of films and veins. Next, cut the pork into small cubes with a thickness of approximately 1 centimeter and transfer to a clean, deep bowl. Immediately add bay leaves here, mix everything thoroughly with a tablespoon and leave it for a while aside.

Step 7: prepare the potatoes.

Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. Then we spread the tubers on a cutting board and finely chop into cubes, about the thickness of about the same as pork. Pour the crushed components into a common bowl and mix everything thoroughly until smooth.

Step 8: prepare the onions.

Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Now we lay out the component on a cutting board and finely chop into cubes. Pour the chopped onions into a bowl with pork and potatoes and mix everything thoroughly until smooth.

Step 9: prepare the filling.

From the bowl with chopped onions, pork and potatoes we get the bay leaves. Immediately after that, pour salt and freshly ground black pepper to taste and mix everything thoroughly again using a tablespoon. Everything, the filling is ready!

Step 10: prepare the triangles with meat and potatoes.

When the dough is standing and increasing in size, we take it out of the bowl and put it on the kitchen table, crushed with a small amount of flour. Using a knife, cut the dense mass into 12 equal parts. We form a ball from each piece with clean hands, and then roll them out using a rolling pin to the state of flat cakes with a thickness of approximately 0.3-0.4 centimeters.

Using a tablespoon, spread the filling on the center of each layer of dough.

With clean hands, pinch the edges of the cakes so that we get triangles, and then move them onto a baking sheet covered with baking paper.
Now break the egg into a small bowl and pour the milk. Using a hand whisk, beat everything thoroughly, and so on, until we get a homogeneous mixture.

Using a pastry brush, grease each triangle with an egg-milk mass. Thanks to her, we will get beautiful ruddy pastries. Everything is ready, so you can turn on the oven.
When it warms up to temperature 200 degrees, put the pan on a medium level and bake the triangles until they turn golden. It takes me about 50-60 minutes. At the end, turn off the oven, and take out the container with the help of kitchen gloves and set aside. While the pies are still hot, be sure to lubricate their surface with a piece of butter pounded on a fork.

Step 11: serve the triangles with meat and potatoes.

When the triangles with meat and potatoes are slightly cooled, move them to a special flat plate and serve them with tea, coffee or broth at the dinner table. In general, these pies are also called echpochmak. This is a Tatar dish, which does not have to be in the form of triangles. After all, they tell the truth, the main thing is not form, but content.
Bon appetit to all!

Recipe Tips:

- For a more expressive flavor, garlic pepper can be added to the filling. So the pies are also very tasty;

- if desired, a hole can be cut out in the center of the triangles and poured into the filling 1 teaspoon meat broth. But so that it does not evaporate during cooking, be sure to cover the hole with a piece of dough. So the pies are insanely juicy and tasty;

- if you like the filling to smell fresh, then you can add finely chopped parsley or cilantro to it;

- Instead of pork, you can use lamb or beef. In any of the options, see that the meat was with pieces of fat.