Tatar pies echpochmaki with lamb

Step 1

Combine the sifted flour with the egg, salt, vegetable oil, milk, sugar and yeast mixture. Knead the dough, cover with a towel and leave in a warm place for 1 hour.

Step 2

Finely dice the lamb, onion and potatoes. Combine with the chopped chili peppers, cilantro and green onions. Season with salt, pepper and mix.

Step 3

Dust the table with flour, knead the dough, pinch off a piece and divide the rest into 8 pieces. Roll each one out into a 5 mm thick flatbread.

Step 4

Put the filling in the center of the tortillas. Pinch the edges, giving the patties the shape of triangles with holes. Place the echpochmaki on a parchment-lined baking tray.

Step 5

Form "plugs" from the remaining dough and close the holes with them. Brush the patties with egg yolk.

Step 6

Bake for 30 minutes at 180℃.

Step 7

Then remove the plugs and pour a little broth into each pie. Cover again with the corks and bake for another 20 minutes.

Step 8

Serve the patties hot. Enjoy.