Echpochmak

Echpochmak (Tatar Triangle Meat, Potato and Onion Pies)

Echpochmak are triangular hand pies from Tatar cuisine, traditionally filled with minced lamb or beef, potatoes, and onions. They are baked standing up on a baking sheet so the dough seals the top while the juices collect inside.

Prep

60 min

Cook

35 min

Total

95 min

Serves

8 pies

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) plain flour, plus extra for dusting
• •200 ml (7 fl oz) whole milk, lukewarm
• •7 g (2¼ tsp) instant yeast, 1 sachet
• •1 tsp sugar, to feed the yeast
• •1 tsp fine salt, for the dough
• •80 g (⅓ cup) unsalted butter, softened, plus extra for brushing
• •1 large egg, beaten, for glaze
• •400 g (14 oz) boneless lamb shoulder, or beef chuck; finely minced or hand-chopped
• •300 g (10½ oz) waxy potatoes, finely diced 3–4 mm
• •200 g (7 oz) yellow onions, finely diced
• •1 tsp fine salt, for the filling
• •black pepper, ½, freshly ground
• •100 ml (⅓ cup + 1 tbsp) beef stock or water, to pour in before sealing
• •1 medium onion, extra, sliced thinly, to tuck into the opening

Steps

1. 1 Make the dough: whisk the yeast and sugar into the lukewarm milk and let it sit for 5–10 minutes until foamy. Stir in the salt and beaten egg, then the softened butter. Add the flour gradually and knead for 8–10 minutes until smooth and elastic. Cover and rest for 45 minutes, or until nearly doubled.
2. 2 Prepare the filling: toss the minced lamb or beef with the diced potatoes, diced onions, salt, and pepper. The pieces should be small and uniform so the pies cook through in the oven.
3. 3 Divide the dough into 8 equal pieces (about 100 g each) and roll each into a round disc roughly 18–20 cm (7–8 in) across, keeping the centre slightly thicker than the edges.
4. 4 Place a generous mound of filling in the centre of each disc. Spoon 1–2 tablespoons of stock or water over the filling so there is liquid inside the pie.
5. 5 Bring three sides of the dough up around the filling and pinch the seams together to form a tall triangle, leaving a small opening at the top centre. Stand each pie upright on a parchment-lined tray, pinching the base seams flat so they hold their shape.
6. 6 Tuck a few thin slices of raw onion into the opening of each pie; this is traditional and the onions steam into the filling as the pies bake.
7. 7 Brush the dough all over with beaten egg. Bake in a preheated 220 °C (425 °F) oven for 10 minutes, then reduce to 180 °C (350 °F) and bake a further 25–30 minutes, until the dough is deep golden and the filling is fully cooked.
8. 8 Doneness check: the interior should reach at least 75 °C (165 °F) on an instant-read thermometer, and the potatoes should be tender when pierced through the top opening. If the tops brown too fast, tent loosely with foil.
9. 9 Brush the hot pies with a little melted butter and let them rest 5 minutes before serving. Eat warm, traditionally with hot broth or tea.