Description
Traditional Echpochmak made with beef, potatoes, and sour cream dough baked into classic triangular pastries.
Ingredients
Scale
- 1 cup sour cream
- 7 tablespoons unsalted butter, softened
- 3 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour
- 1 pound beef chuck or sirloin, finely diced
- 1 medium onion, finely chopped
- 2 medium potatoes, peeled and finely diced
- 2 tablespoons unsalted butter, cubed
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F and line a baking sheet.
- Mix sour cream, butter, sugar, salt, and baking soda until smooth.
- Gradually add flour and knead into a soft dough; rest 10 minutes.
- Combine beef, onion, potatoes, salt, and pepper.
- Divide dough, roll into circles, and fill with meat mixture.
- Add butter, shape into triangles, leaving a small opening.
- Bake 40–45 minutes until golden and cooked through.
Notes
- Cut filling into small, even pieces for even cooking.
- Egg wash can be used for extra shine.
- Store leftovers refrigerated up to 3 days and reheat in oven.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tatar
Nutrition
- Serving Size: 1 pastry
- Calories: 420
- Sugar: 4
- Sodium: 520
- Fat: 20
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 3
- Protein: 18
- Cholesterol: 85