Tatar Meat Pies (Echpochmak)
Эчпочмак EchpochmakSay it: ech-poch-MAK
Echpochmak are traditional triangular pastries from Tatarstan, Russia. Filled with a savory mixture of beef or lamb, potatoes, and onions, these hand pies are a beloved street food and festive dish across Tatar communities. The golden, flaky dough encases a juicy, peppery filling that becomes wonderfully aromatic as it bakes. What makes echpochmak special is the small hole left in the top of each triangle, traditionally used to add broth during baking for extra succulence.
Tatar Meat Pies (Echpochmak)
Эчпочмак, Echpochmak
Pronounced ech-poch-MAK
- Serves
- 6
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 hr 25 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Filling
Egg Wash
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Hot broth or strong black tea; often accompanied by fresh vegetable salad or pickles.
Make ahead and storage
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.
