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Echpochmak
Echpochmak (эчпочмак): Tatar triangular pastries of diced lamb, potato and onion with broth poured inside
The name means 'triangle' in Tatar, and these three-cornered pies are sold warm in every bakery and railway buffet in Kazan, always with a small hole at the top. Raw diced lamb (or beef), potato and onion go in together and steam inside the pastry, so the filling comes out tender and juicy; a spoonful of hot broth poured through the hole halfway through baking makes it even more so. They are eaten for lunch with black tea, or as the first dish at a family celebration. A common mistake is cutting the meat and potato too big; they will not cook through in the time the pastry takes. Chef's tip: dice everything to the size of a pea and toss the filling with a little cold butter, it melts into the potatoes and keeps them from drying.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 16 oz plain flour
- 3 ½ oz unsalted buttermelted and cooled
- 5 ½ oz sour cream
- ½ cup milk
- 1 egg
- 1 tsp salt
- 1 tsp baking powder
For the filling
- 16 oz boneless lamb shoulder (or beef chuck)cut into 5 mm dice
- 14 oz potatoespeeled, cut into 5 mm dice
- 2 onionsfinely chopped
- 1 ¼ tsp salt
- 1 tsp black pepperfreshly ground
- 1 oz cold unsalted butterin small cubes
To finish
- 1 egg yolkbeaten with 1 tbsp milk
- ¾ cup hot beef or lamb stock
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Method
0/7 doneStep 1: Mix the 16 oz plain flour, 1 tsp salt and 1 tsp baking powder. Add the 3 ½ oz unsalted butter, 5 ½ oz sour cream, ½ cup milk and 1 egg and knead for 5 minutes into a soft, smooth dough. Wrap and rest it in the fridge for 30 minutes.
35 minStep 2: Combine the 16 oz boneless lamb shoulder (or beef chuck), 14 oz potatoes and 2 onions with the 1 ¼ tsp salt and 1 tsp black pepper, then fold in the 1 oz cold unsalted butter. Keep the filling in the fridge until you are ready.
10 minStep 3: Heat the oven to 375°F (350°F fan). Divide the dough into 12 pieces and roll each into a 13 cm circle about 3 mm thick.
10 minStep 4: Put a heaped tablespoon of filling in the centre of each circle. Lift the edges at three points and pinch the seams together from the base upwards, leaving a 1 cm hole at the top.
15 minStep 5: Set them on a lined tray, brush with the 1 egg yolk glaze and bake for 35 minutes, until pale gold.
35 minStep 6: Take the tray out and pour 2 teaspoons of the hot ¾ cup hot beef or lamb stock through each hole. Return to the oven for 25–30 minutes, until deep golden and a thermometer pushed into the centre of the filling reads at least 160°F; the potato should be completely soft.
30 minStep 7: Cover with a clean cloth for 10 minutes so the pastry softens slightly, then serve warm.
10 min
Nutrition per serving
- Calories
- 530 kcal
- Protein
- 22 g
- Carbs
- 49 g
- Fat
- 27 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does echpochmak take?
- About 120 minutes in total: 45 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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