Entree: Russia – Volga Region – Эчпочмак ➤ Echpochmak (Triangular baked pastry filled with diced meat, potatoes, and onions)

Serving Size: 8

Approximate Time

Prep 1 hr 30 min

Cook 25 min

Total 1 hr 55 min

Ingredients

- 4 cups (480 g) all-purpose flour
- 1 cup (240 ml) warm milk (about 95–105°F / 35–40°C)
- 2 tsp (8 g) active dry yeast
- 2 tbsp (25 g) sugar
- 1 tsp (6 g) salt
- 1/2 cup (115 g) unsalted butter, softened (for dough)
- 1 large egg, approx. 1.75 oz (50 g), for the dough
- 1 lb (450 g) beef or lamb, finely diced
- 1 lb (450 g) potatoes, peeled and diced small
- 1 large onion, finely chopped, approx. 6 oz (170 g)
- 3 tbsp (45 g) unsalted butter, for filling
- 2 tbsp (30 ml) beef broth or water (to moisten filling)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 large egg, approx. 1.75 oz (50 g), beaten with 1 tbsp (15 ml) water for egg wash
- 2 tbsp (30 g) melted butter for brushing after baking

Instructions

1. In a small bowl, combine warm milk, sugar, and yeast. Let stand 5–10 minutes until foamy.
2. In a large bowl, mix 2 cups (240 g) of the flour with the salt. Add the yeast mixture, softened butter, and 1 large egg; mix to form a soft dough, adding remaining flour as needed until smooth and slightly tacky.
3. Knead the dough on a lightly floured surface 6–8 minutes until elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1–1.5 hours.
4. Meanwhile prepare the filling: melt 3 tbsp (45 g) butter in a skillet over medium heat. Add the diced meat and cook until lightly browned, then add the chopped onion and cook until softened. Add the diced potatoes and 2 tbsp (30 ml) beef broth or water, season with salt and pepper, and cook 5–7 minutes until the potatoes are slightly softened but not falling apart. Remove from heat and cool slightly.
5. Preheat oven to 400°F (200°C). Line baking sheets with parchment.
6. Divide the risen dough into 8 equal pieces. Roll each piece into a circle about 6–7 inches (15–18 cm) in diameter on a lightly floured surface.
7. Place about 3–4 oz (85–115 g) of filling in the center of each circle. Pull three sides of the circle up to the center and pinch to form a triangular parcel, leaving a small central opening at the top for steam to escape.
8. Place the pastries on the prepared baking sheets, brush with the egg wash, and bake in the preheated oven 20–25 minutes until golden brown.
9. Remove from oven and brush the tops with 2 tbsp (30 g) melted butter. Let cool slightly and serve warm.