Tatar pies echpochmaki with lamb
World-famous Tatar pies echpochmaki with lamb
Ingredients
| BATTER: |
| wheat flour 250 g |
| warm milk 125 ml |
| egg 1 egg |
| dry yeast 4 g |
| sugar 7 g |
| vegetable oil 20 ml |
| salt a pinch |
| egg yolks 2 pcs |
| FILLING: |
| lamb 280 g |
| potatoes 280 g |
| onions 90 g |
| meat broth 140 ml |
| coriander 10 g |
| green onion 15 g |
| TO TASTE: |
| chili pepper |
| salt |
| black pepper |
Instructions
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.
