Echpochmak is a beloved pastry among various Eastern peoples, especially popular in Tatar and Bashkir cuisine. This filling dish, which can substitute for an entire meal, features a baked dough stuffed with meat and potatoes. Perfect for festive tables, large family lunches, or dinners, Echpochmak is sure to impress. Try this traditional recipe using raw beef and potatoes, finished with a rich broth, and enjoy a golden, flavorful pastry fresh from the oven.
Calories: 1044.90 kcal per serving
Servings: 8
Cooking Time: 3 hours
Nutrition (Per Serving): 34.43g Protein / 54.27g Fat / 106.01g Carbohydrates
Ingredients for 8 Servings:
- 600g beef (21 oz)
- 5 potatoes
- 170ml clarified butter (¾ cup)
- 2 onions
- 1 egg
- 500ml beef broth (2 cups)
- 0.5 teaspoon salt
For the Dough:
- 600g flour (5 cups)
- 1 cup milk (240 ml)
- 125g butter (½ cup)
- 7g dry yeast (1 packet)
- 1 tablespoon sugar (12g)
- Salt to taste
Instructions:
Prepare the Dough:
Mix the yeast with sugar and 125ml (½ cup) of warm water (36°C/97°F). Let it sit for 20 minutes until it becomes frothy.
Melt the butter and mix it with the milk in a large bowl. Add 300g (2½ cups) of flour and the yeast mixture, then knead the dough and leave it in a warm place for 40 minutes. Add the remaining flour, mix well, and let it rise for another hour.
Prepare the Filling:
Peel the potatoes and onions. Cut the meat, potatoes, and onions into uniform cubes, slightly smaller than a hazelnut. Mix with the clarified butter, season with salt and pepper. Stir the filling well, cover, and let it rest for 1 hour.
Assemble the Echpochmak:
Divide the dough into 8 parts on a floured surface and roll each into a flat circle. Place 2–3 tablespoons of filling on each circle.
Pinch the edges to form a triangle, leaving a small opening in the center. Roll small dough balls from the scraps and use them to cover the openings.
Bake the Echpochmak:
Preheat the oven to 190°C (374°F). Place the echpochmak on a parchment-lined baking sheet and let them rest for 10 minutes. Brush with a beaten egg and bake for 20 minutes. Remove from the oven, open the tops, and pour 2 tablespoons of hot broth into each. Cover the openings with the dough balls and bake for another 20 minutes. Serve hot.
Helpful Tip:
Echpochmak looks and tastes similar to samsa or belyashi. However, the Tatar version stands out due to the use of raw filling and the addition of meat broth or hot water during baking.
Additional Note:
Traditional Tatar echpochmak can be made without yeast, using only flour, water, salt, and vegetable oil for the dough. The dough is rolled thin, filled, and shaped into a crescent. For a vegetarian option, omit the meat and use just potatoes.
Enjoy making and serving this hearty Tatar pastry, Echpochmak, and bring a touch of Eastern culinary tradition to your table.
