Echpochmak Recipe

Introduction to Echpochmak

Echpochmak is a traditional pastry dish originating from the Tatar and Bashkir cuisines of Russia. The name "Echpochmak" literally translates to "triangle" in the Tatar language, reflecting the unique triangular shape of the pastry. This hearty dish is typically filled with meat, onions, and potatoes, making it a satisfying and savory meal. Echpochmak has a rich cultural history and is often enjoyed during festivals and family gatherings in Russia.

Ingredients

• Flour - 500g
• Butter - 200g
• Milk - 200ml
• Sugar - 1 tbsp
• Salt - 1 tsp
• Yeast - 10g
• Lamb (or beef) - 500g
• Onions - 2 medium-sized
• Potatoes - 3 medium-sized
• Black Pepper - to taste
• Egg - 1 (for egg wash)

Preparation

Preparing the Dough

1. Begin by sifting the flour into a large mixing bowl. This helps to remove any lumps and aerates the flour, which will contribute to a lighter pastry.
2. In a small saucepan, melt the butter over low heat and let it cool slightly.
3. Warm the milk until it's lukewarm and dissolve the sugar and yeast into it. Allow it to sit for 5 minutes or until it begins to froth.
4. Combine the butter and milk mixture with the flour, and add a salt. Stir until the ingredients are just combined.
5. Turn the dough onto a floured surface and knead until smooth and elastic, about 8 minutes.
6. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for approximately 1 hour or until doubled in size.

Preparing the Filling

1. While the dough is rising, prepare the filling. Start by finely dicing the lamb or beef into small cubes.
2. Peel and chop the onions and potatoes into small pieces, similar in size to the meat.
3. Combine the meat, onions, and potatoes in a large bowl. Season with a generous amount of salt and black pepper to taste. Mix thoroughly to ensure even distribution of the seasoning.

Assembling the Echpochmak

1. After the dough has risen, punch it down and divide it into equal portions, about the size of a golf ball.
2. Roll each portion into a ball and flatten into a round disc using a rolling pin.
3. Place a scoop of the meat mixture onto the center of each disc.
4. Fold the dough over the filling to form a triangular shape, pinching the edges to seal tightly, leaving a small opening in the center to allow steam to escape during baking.

Cooking Process

1. Preheat the oven to 200°C (392°F).
2. Place the assembled echpochmaks on a baking sheet lined with parchment paper.
3. Beat the egg and brush over the tops of the pastries to give them a golden color as they bake.
4. Bake in the preheated oven for 25-30 minutes or until golden brown.
5. Remember to check on them frequently, you can use a cooking timer to help manage your time.

Serving Suggestion

Echpochmak is best enjoyed warm, fresh out of the oven. Serving them with a side of sour cream or a light salad can complement the flavors of the pastry. They are perfect for breakfast, lunch, or dinner, and make an excellent addition to any festive table.