Echpochmak (Tatar triangle pies with meat and potato)

Time: 1 hr 30 min6 piecesapprox. 480 kcal / serving (estimated)approx. 25 g protein / serving

Echpochmak is one of the most characteristic dishes of Tatar cuisine, a triangular, hearty pie of meat and potato. The raw filling is sealed in the dough, so the meat softens in its own juices while baking. Tatars make it for festive tables and for guests.

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Ingredients

for the dough: 400 g flour, 200 ml lukewarm milk or kefir, 1 egg, 1 tsp salt, 1 tsp sugar, 7 g dried yeast
for the filling: 400 g beef or lamb, finely diced
3 medium potatoes, finely diced
2 onions, finely chopped
salt, pepper
1 tbsp butter
for baking: 1 beaten egg for glazing

Method

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Knead the flour, milk, egg, yeast, salt and sugar into a soft dough and prove for 45 minutes.
Mix the meat, potato and onion, season with salt and pepper; the filling is raw and needs no pre-cooking.
Divide the risen dough into 6 equal pieces and roll each into a circle about 15 cm across.
Pile filling in the middle of each circle, dot with butter and fold the dough from three sides into a triangle, pressing the edges firmly.
Cut a small hole in the top for steam and brush with egg.
Bake at 180 °C for 45-50 minutes until golden and the meat is cooked; rest under a cloth for 10 minutes.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Dice the filling small so the meat and potato cook through at the same time.
You can pour hot stock through the hole during baking for a juicier pie.
Cover with a clean towel after baking to keep the crust soft.

Frequently asked questions

Why is the filling raw?

The meat and potato soften in their own juices as they bake, which makes the pie juicy.

Can lamb be used?

Yes, lamb is the most authentic, but beef also works.

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