Echpochmak Recipe

Echpochmak is a triangular baked pastry associated with Tatar cuisine. It is commonly filled with meat, potatoes, and onion, then baked in dough with a small opening at the top in many versions.

This recipe uses beef. Other versions may use different meats, including lamb or veal. The dough can also vary, so the method here focuses on a soft yeasted dough and a finely chopped meat-and-potato filling.

Ingredients

For the dough:

• 500g all-purpose flour
• 200ml warm milk
• 7g instant yeast (one standard packet)
• 1 large egg
• 100g unsalted butter, melted
• 1 tsp sugar
• 1 tsp salt

For the filling:

• 500g beef (chuck or another cut with some fat), cut into small cubes, roughly 1cm
• 400g potatoes, peeled and cut into cubes the same size as the meat
• 2 medium onions, finely chopped
• 1 tsp salt, plus more to taste
• ½ tsp black pepper
• 50g cold butter, cut into small pieces
• 180ml beef broth, kept warm, for adding during baking

To finish:

• 1 egg, beaten, for the egg wash

This makes about 10–12 triangles, enough for 4–6 people as a main course.

Make the Dough

Warm the milk until it’s lukewarm, not hot if it’s too hot it will kill the yeast. Stir in the yeast and sugar, then let the mixture stand for about 5–10 minutes.

In a large bowl, whisk the egg with the melted butter. Add the yeast mixture, then the flour and salt. Mix until a dough comes together, then knead by hand for about 8 minutes, or with a stand mixer for about 5, until the dough is smooth and slightly elastic.

Let the dough rise until roughly doubled. If it has not reached that point after an hour, give it more time.

Prepare the Meat and Potato Mixture

While the dough rises, cut the meat and potatoes into similar-sized cubes so they cook at roughly the same rate. Cutting the meat by hand gives the filling a chunkier texture. This recipe uses small cubes, while other Echpochmak recipes use minced meat.

Keep the cut potatoes in cold water until you’re ready to use them, so they don’t discolor. Drain well before mixing.

Combine the meat, potatoes, and onion in a bowl. Season with salt and pepper. Mix slowly until the seasonings are spread out among the meat, potatoes, and onion.

This mixture goes into the dough raw. It cooks fully inside the pastry as it bakes, so don’t pre-cook the meat or potatoes.

Shape the Triangles

Once the dough has doubled, punch it down and divide it into 10–12 equal pieces. Roll each piece into a ball, then flatten into a circle about 12–13cm across, roughly 3–4mm thick.

Place a generous spoonful of the meat and potato mixture in the center of each circle about 2–3 tablespoons, depending on the size of your dough circles. Add a small piece of cold butter on top of the filling; as it melts during baking, it helps keep the filling moist.

Bring three points of the dough up around the mixture to form a triangle, pinching the edges together firmly so they don’t open during baking. Leave a small opening where the three sides meet, used to add warm broth partway through baking.

Bake

Preheat the oven to 200°C (390°F). Place the triangles on a lined baking sheet, spaced apart, and brush the dough with the beaten egg, avoiding the open hole.

Bake for 15 minutes at 200°C (390°F), then lower the temperature to 180°C (355°F) and continue baking for another 25–30 minutes.

When the crust is done, it should be a dark golden brown. Because the filling goes into the pastry raw, check the center before serving. The meat should be fully cooked and the potatoes should be tender.

About 10 minutes before the end of baking, pour about 1 tablespoon of warm broth into each pie through the opening. The broth adds moisture to the filling as the pastries finish baking. Return the tray to the oven to finish baking.

Serve

Let the echpochmak rest for a few minutes before serving the inside is very hot straight out of the oven. They’re often served alongside tea or a cup of broth. Leftovers can be gently reheated the next day.

FAQs

Why is there a hole in the top of the echpochmak?

It’s used to add warm meat broth toward the end of baking, which adds moisture to the filling.

Could I use ground meat instead of meat cubes?

Yes, though the texture will be different, less chunky, with a finer result. This recipe uses small cubes, while other Echpochmak recipes use minced meat.

Can you prepare the dough in advance?

The dough can be prepared ahead and refrigerated, but bring it back to a workable temperature before shaping.

Can echpochmak be frozen?

Yes, both before and after baking. If freezing unbaked pies, place them on a tray until solid before transferring to a bag, and check that the center is fully cooked once baked. Exact baking time will vary depending on your oven, so check for doneness rather than relying on a fixed time.