Echpochmak
National cuisines from different cultures impress with their diversity. Today, we will tell you about a Bashkir pastry with meat that your family will surely love. Imagine a bun made from tender yeast dough with a juicy meat filling inside, including a flavorful broth! And the best part is that it’s not too difficult to make. We offer you a recipe for “echpochmak,” a unique dish consisting of baked triangles with a meat filling and broth, making it an excellent option for lunch or as a side dish
National cuisines from different cultures impress with their diversity. Today, we will tell you about a Bashkir pastry with meat that your family will surely love. Imagine a bun made from tender yeast dough with a juicy meat filling inside, including a flavorful broth! And the best part is that it’s not too difficult to make. We offer you a recipe for “эчпочмак,” a unique dish consisting of baked triangles with a meat filling and broth, making it an excellent option for lunch or as a side dish
Use
Use
Ingredients
For dough
Milk
250 ml
Sugar
1 tablespoon
Sunflower oil
3 tablespoons
Chicken egg
1
Dry yeast
6 g
Salt
to your taste
For the filling
Lamb
500 g
Potato
500 g
Onion
250 g
Egg yolk
1
Meat broth
250 ml
Salt
to your taste
Grounded black pepper
to your taste
Method of preparation
1
Let’s prepare the sponge: mix dry yeast with sugar in warm milk until smooth
2
Add salt, egg, sunflower oil, and mix
3
Gradually add sifted flour and knead the dough
4
Wrap the container with the dough in a blanket, place it in a warm place, and leave it for an hour, but fold it twice every 30 minutes
5
While the dough is rising, prepare the filling: dice the meat, onion, and potatoes into small cubes, then add spices to taste
6
Divide the finished dough into two parts and roll it into a layer with a thickness of 1.5 centimeters
7
Put the filling and fold it into a triangle, pinching the edges. Leave an opening at the top of the product to seal it with a “cork” made of dough. Brush the sides of the pastry with egg yolk
8
Start baking: bake the echpochmaks in a preheated oven at 180 degrees Celsius for 25-30 minutes, or until they have a golden crust. Then pour meat broth into the hole and seal it again with a piece of dough, which will add juiciness to the pastry. Leave it in the oven to bake for another half hour
9
Let the cooked echpochmaks cool slightly, and then serve. The dish is ready!
Delight your family and loved ones with new recipes. Enjoy your meal! With care for you, UE “Borisovskiy kombinat hleboproduktov”
