Echpochmak is a staple dish of the Tatar cuisine. Those little triangular pies (echpochmak is translated as a triangle) are made from yeast dough stuffed with lamb, potatoes and onions. Its main feature is that a pie is filled with raw stuff and is baked inside the dough. You may find echpochmak everywhere: in simple cafes, supermarkets and fine restaurants.

1. In the warm milk dissolve yeast, add the melted butter, vegetable, eggs, salt, sugar, all stir, add flour and knead the dough.

2. Wrapped the dough in a plastic bag (not tight) and leave on the kitchen table while prepare the filling.

3. For the stuffing - meat, potatoes and onion dice into a small cubes, season with salt and pepper to taste.

4. Rested dough knead again and divide into equal pieces, about the size of a small tangerine, about 16-18 portions. Roll out pieces of cakes, the size of a saucer, put the filling in the middle, and the blind cakes in the shape of triangles with a hole in the middle. This hole we will need in order to pour the broth during baking.
Lay out echpochmak on a greased baking sheet.

5. Bake in a preheated 200 degrees oven and bake for 5 min, then turn down the temperature to 170 degrees and bake for another 20 min. Then remove the tray from the oven, brush pies with the egg wash, pour in holes broth (as much as you like) and put back in the oven for another 20 min.

6. That's all! Serve hot with beef broth.

Enjoy!