Tatar Triangular Meat Pies (Echpochmak)

Delicious pies with minced meat and potatoes, delicious! Echpochmak is a famous dish of Tatar and Bashkir cuisine. It is very easy to prepare it at home. The most important thing is the triangular shape and juicy meat filling with broth.
cook time: 2h
Chloe Benton
Tatar Triangular Meat Pies (Echpochmak)

Nutrition Facts (per serving)

247
Calories
13g
Fat
28g
Carbs
5g
Protein

Ingredients (12 portions)

Basic:

Wheat flour 600 g
Milk 200 g
Margarine 125 g
Dry yeast 9 g
Salt to taste
Sugar 1 tbsp

For filling:

Salt to taste
Meat 600 g
Potato 5 pc
Onion 2 pc
Melted butter 159 g
Eggs 1 pc
Bouillon 3 tbsp
Pepper to taste

Recipe instructions

Step 1

Step 1
How to cook echpochmak? Prepare the necessary products. Thaw any suitable meat in advance if necessary. For me it’s chicken, but the original recipe calls for lamb. You can replace margarine with butter. Take products for testing at room temperature. Sift the flour through a fine sieve.

Step 2

Step 2
In a suitable container, dilute the yeast with warm water or milk. Add sugar and stir.

Step 3

Step 3
Leave the dough to rise. A foam cap should appear on it. This means that the yeast is alive and active. If you are confident in the quality of your yeast and you have it to add directly to the flour, you can skip the step with the dough.

Step 4

Step 4
Cut the warm margarine into pieces into a deep and wide mixing bowl. Pour in the milk.

Step 5

Step 5
Add the risen dough.

Step 6

Step 6
Add sifted flour and salt. Start kneading the dough. Focus on its appearance and do not add all the flour at once, better in parts. You may need more or less flour.

Step 7

Step 7
The dough may be sticky at first, this is normal. Roll it into a ball and place it in a warm place to rise. After rising, start kneading the dough. If it doesn’t cling to your hands, it means it’s ready. Look at the consistency, you may need to add more flour.

Step 8

Step 8
Prepare the filling. Clean the meat, wash it, dry it and cut it into small cubes.

Step 9

Step 9
Peel, wash and dry the potatoes. Cut it into the same cubes. Finely chop the onion. You can grate it.

Step 10

Step 10
Add melted butter to the filling.

Step 11

Step 11
Season with salt and pepper.

Step 12

Step 12
Mix the minced meat well. You can leave it for an hour so that the meat is saturated with juices.

Step 13

Step 13
Divide the dough into pieces. Roll each piece into a flat cake. Place the filling in the center of the flatbread and fold the echpochmak into triangles. The more filling, the juicier the pies will be.

Step 14

Step 14
Fold the edges towards the middle and pinch, leaving a hole in the center.

Step 15

Step 15
This is what an echpochmak should look like.

Step 16

Step 16
Grease a baking sheet with oil, place echpochmak on it, leaving space between them as the dough will rise.

Step 17

Step 17
Brush the echpochmak with beaten egg.

Step 18

Step 18
Cover the holes in the middle with pieces of dough so that the melted butter does not splatter, but saturates the filling. Place the baking sheet in an oven preheated to 180C for 30 minutes. Determine the exact time based on your oven.

Step 19

Step 19
Take out the baking sheet, remove the plugs — pieces of dough. Pour about 2-3 teaspoons of meat broth into the holes of the pies and cover with dough again. Bake for 15-30 minutes until done, see for yourself. To check for doneness, open the cap and taste.

Step 20

Step 20
Broth is served with hot echpochmak.

Step 21

Step 21
And this is what the echpochmak looks like in cross-section.

Additional rubrics

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