Echpochmaki
6 servings
180 minutes
Echpochmaki, ingenious Tatar triangular pies.
1
Prepare the necessary ingredients.
2
Pour yeast and sugar with warm milk, mix well and wait a couple of minutes until the yeast activates.
- Dry yeast: 6 g
- Sugar: 1 tablespoon
- Milk: 250 ml
3
Add salt, egg, butter, and gradually mix in the sifted flour to knead the dough. It should not be too stiff.
- Salt: to taste
- Chicken egg: 1 piece
- Vegetable oil: 3 tablespoons
- Wheat flour: 500 g
4
Cover with film and place in a warm place for an hour.
5
Chop the onion into small cubes.
- Onion: 250 g
6
Cut the meat as well.
- Mutton: 500 g
7
Cut the potato into small cubes.
- Potato: 500 g
8
Mix vegetables and meat, seasoning with salt and pepper to taste.
- Onion: 250 g
- Mutton: 500 g
- Potato: 500 g
- Salt: to taste
- Ground black pepper: to taste
9
Knead the risen dough and divide it into equal parts. Roll it out, place a little filling, and seal the edges to form equilateral triangle pies. Leave a hole at the top of each echpochmak and close it with a dough plug. Brush the pies with beaten egg yolk.
- Egg yolk: 1 piece
10
Bake the echpochmaks for 30 minutes at 180 degrees. Then pour a small amount of broth into each one, cover again, and put back in the oven for another 30 minutes.
- Meat broth: 250 ml
11
Bake for another 30 minutes. Serve.