Tatarische Fleischpasteten (Echpochmak)
Эчпочмак EchpochmakAussprache: ech-poch-MAK
Echpochmak sind traditionelle dreieckigen Pasteten aus Tatarstan, Russland. Gefüllt mit einer herzhaften Mischung aus Rind- oder Lammfleisch, Kartoffeln und Zwiebeln, sind diese handgemachten Pasteten ein beliebtes Streetfood und Festtagsgericht in tatarischen Gemeinden. Der goldene, blättrige Teig umschließt eine saftige, pfeffrige Füllung, die beim Backen wunderbar aromatisch wird. Was Echpochmak besonders macht, ist das kleine Loch, das oben in jedem Dreieck offen gelassen wird und traditionell dazu dient, während des Backens Brühe hinzuzufügen für extra Saftigkeit.
Tatarische Fleischpasteten (Echpochmak)
Эчпочмак, Echpochmak
Aussprache ech-poch-MAK
- Für
- 6
- Vorbereitung
- 45 Min.
- Zubereitung
- 40 Min.
- Gesamt
- 1 Std. 25 Min.
- Schwierigkeitsgrad
- Mittel
Auch nussfrei.
Allergene: enthält gluten, milch, ei. Etiketten verpackter Zutaten prüfen.
Zutaten
Mengen wurden angepasst. Garzeiten und Pfannengrößen bleiben gleich.
Dough
Filling
Egg Wash
Zubereitung
In a large bowl, whisk together the kefir, melted butter, egg, salt, sugar, and baking soda. Gradually add the flour, mixing until a soft, slightly sticky dough forms. Knead for 5 minutes until smooth, then cover and let rest for 30 minutes.
Meanwhile, combine the cubed meat, potatoes, onions, salt, pepper, and chopped herbs in a large bowl. Mix thoroughly; the filling should be quite moist and well-seasoned.
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
Divide the dough into 12 equal pieces. On a lightly floured surface, roll each piece into a 6-inch (15 cm) circle about 1/8 inch (3 mm) thick.
Place 3-4 tablespoons of filling in the center of each circle. Bring three edges of the dough up to meet in the center, forming a triangular pyramid. Pinch the seams firmly, leaving a small 1/2-inch (1 cm) hole at the top.
Place the pies on the prepared baking sheets. Brush the tops with egg wash.
Bake for 20 minutes until the dough begins to turn golden. Carefully pour 1-2 teaspoons of hot broth into each hole using a small funnel or spoon.
Return to the oven and bake another 20 minutes until the pastries are deep golden brown and the filling is cooked through. The edges should be crisp and the tops firm.
Remove from the oven and let cool for 10 minutes before serving. The broth will have been absorbed, making the filling juicy.
Regionale Varianten
Some families use duck or goose instead of beef or lamb, especially in rural Tatarstan. A modern variation replaces half the meat with additional potatoes for a lighter version.
Tipps des Kochs
- Use very cold meat and potatoes so they stay in distinct cubes and release juices slowly during baking.
- If the dough feels too dry, add a splash more kefir; it should be soft and pliable for easy shaping.
- Traditionally served hot; the small hole allows steam to escape and broth to be added for maximum flavor.
Dazu servieren
Hot broth or strong black tea; often accompanied by fresh vegetable salad or pickles.
Vorbereiten und Aufbewahren
Can be assembled and frozen unbaked up to 1 month. Bake from frozen, adding 10-15 minutes to the cooking time and adding broth halfway through.
