Echpochmak
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
6
Description
Echpochmak
Ingredients
- Wheat Flour - 2½ cups
- Butter - 8.8 oz
- Kefir - 7 fl oz
- Chicken Egg - 2 pieces
- Meat - 24.7 oz
- Salad Potatoes - 24.7 oz
- Activated Baking Soda - ½ teaspoon
- Onion - 3 pieces
Step by Step guide
Step 1
Cut the butter into pieces.
Step 2
In a bowl, use your hands to mix 200 grams of butter with the flour until homogeneous. It should resemble coarse crumbs.
Step 3
Beat the egg, adding a little salt.
Step 4
Add baking soda and kefir to the egg. There is no need to pre-dissolve the baking soda.
Step 5
Add the resulting mixture to the flour and butter and knead the dough. It should be soft and pliable but not sticky. Place the finished dough in the refrigerator for half an hour.
Step 6
For the filling, cut the meat (I used beef, but traditionally it should be lamb) and potatoes into small cubes, and grate or finely chop the onion. Mix everything together, season with salt and pepper.
Step 7
Take the dough out of the refrigerator, cut it into small pieces (balls about 4–5 cm in diameter).
Step 8
Roll out the dough, place the filling in the center, and pinch it into a triangle shape. Leave a small hole in the center.
Step 9
Place the echpochmaks on a baking sheet, brush with beaten egg, and send to the oven preheated to 392°F for half an hour.
Step 10
After half an hour, take out the echpochmaks and place a piece of butter into each hole. Return to the oven for another half an hour.
Step 11
The finished echpochmak can be brushed with melted butter.
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