Entree: Russia – Tatar Cuisine – Эчпочмак ➤ Echpochmak (Tatar triangular baked pastry filled with minced meat, potatoes, and onions)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 25 min

Additional 1 hr 15 min

Total 2 hrs 10 min

Ingredients

- Dough:
  - 4 cups (480 g) all-purpose flour
  - 1 cup (240 ml) whole milk, warm
  - 2 1/4 tsp (7 g / 1 packet) active dry yeast
  - 2 tbsp (25 g) granulated sugar
  - 1 tsp (6 g) salt
  - 3 tbsp (45 ml) neutral oil or melted butter
  - 1 large egg for dough (optional), plus 1 egg for wash
- Filling:
  - 1 lb (454 g) ground lamb or beef
  - 2 medium potatoes, peeled and finely diced, approx. 10 oz (280 g)
  - 1 large onion, finely chopped, approx. 6 oz (170 g)
  - 2 tbsp (30 ml) clarified butter or oil
  - 1/2 tsp (2.5 g) ground black pepper
  - 1 tsp (6 g) salt, adjust to taste
  - 3/4 cup (180 ml) hot beef or vegetable broth
  - 1/4 tsp (0.5 g) ground cumin (optional, traditional in some households)
- To finish:
  - 2 tbsp (30 g) unsalted butter, melted, for brushing

Instructions

1. Activate the yeast: whisk warm milk, sugar, and yeast in a bowl and let sit 5–10 minutes until foamy.
2. Make the dough: combine flour and salt in a large bowl, add oil and the yeast mixture (and the optional egg if using) and mix to form a soft dough. Knead 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise until doubled, about 1–1.5 hours.
3. Prepare the filling: heat clarified butter in a skillet over medium heat. Add chopped onion and sauté until translucent, 5–7 minutes. Add ground meat and cook briefly until it just begins to brown; break up but do not fully dry out. Stir in diced potatoes, salt, pepper, and cumin if using. Pour hot broth over the mixture, stir to combine, and simmer gently 3–5 minutes until potatoes are slightly softened but mixture remains moist. Remove from heat and cool until easy to handle.
4. Shape pies: preheat oven to 400°F (200°C). Divide dough into 8 equal pieces. Roll each piece into a 6–7 inch (15–18 cm) circle on a lightly floured surface. Place about 3–4 tbsp (45–60 ml) of filling in the center of each circle.
5. Form triangles: fold three sides of the circle up to meet in the center, pinching edges to form a tight triangular pouch, leaving a small 1/2-inch (1–1.5 cm) opening at the top to vent steam.
6. Bake: place pies seam-side down on a parchment-lined baking sheet. Whisk the remaining egg and brush lightly over each pastry (or skip egg wash and brush with melted butter). Bake 20–25 minutes until golden brown and cooked through.
7. Finish and serve: brush hot pies with melted butter and let rest 5 minutes. Serve warm, whole or halved, with broth or tea as traditional.