Echpochmaki with beef and potatoes
8 servings
180 minutes
Echpochmak is a true embodiment of Tatar cuisine, a symbol of home comfort and warm family evenings. This triangular pastry with beef and potatoes combines tender dough with juicy meat filling infused with the aromas of cumin and pepper. Historically, echpochmaks were baked in ovens, and their open center allowed broth to seep into the filling, giving it extra softness and richness. The dish is perfect for a festive table or a cozy dinner, filling the home with appetizing aromas. It is best served hot when the dough remains crispy and the filling is tender and juicy.
1
Sift the flour, make a well in it and add 2 eggs, milk (200 ml), sour cream, 1 teaspoon of salt, and melted butter (100 g).
- Chicken egg: 3 pieces
- Milk: 210 ml
- Sour cream: 5 tablespoon
- Salt: 3 teaspoons
- Butter: 160 g
2
Dissolve baking soda in vinegar, add to the dough. Mix gently.
- Baking soda: 5 g
- Vinegar: 10 ml
3
Knead elastic dough, cover with plastic wrap, and refrigerate for 30 minutes.
4
Cut the beef into small cubes.
- Beef: 600 g
5
Chop the onion as well.
- Onion: 3 heads
6
Transfer the chopped onion to a bowl, add 2 teaspoons of salt, and gently mash to release the juice.
- Salt: 3 teaspoons
7
Cut the potatoes into 1 cm cubes.
- Potato: 4 pieces
8
The filling proportions should be approximately the same.
9
Mix potatoes, onions, and beef, adding 2 teaspoons of cumin.
- Cumin (zira): 2 teaspoons
10
Take the dough out of the fridge and divide it into sixteen equal parts, forming small balls.
11
Roll out flatbreads with a diameter of about 15 cm.
12
Place the filling in the center of the flatbread and start shaping the echpochmak.
13
Pinch the dough on three sides at the edges to form a triangle. Leave the center open for the filling to stew in the broth.
14
Line the baking tray with parchment paper, grease it with sunflower oil, and place the echpochmaks.
15
In a small container, mix the egg yolk and 10 ml of milk.
- Chicken egg: 3 pieces
- Milk: 210 ml
16
Brush the triangles with the egg mixture and send them to a preheated oven at 200 degrees for 50 minutes until the potatoes and meat are soft.
17
Add 5 grams of butter to the center of each echpochmak 5 minutes before it's ready.
- Butter: 160 g
18
It's better to serve the triangles hot at the table, before they soak up the broth.
