Echpochmak on sour cream

As usual, the first thing we will do is the dough:

- sift the flour with a slide, add salt and sugar;

- we form a hole with our hand, pour in water, drive in an egg, add sour cream;

- mix the mass, then pour in the melted butter;

- now we knead the dough (pleasant to the touch, does not stick to the hands - just a fairy tale, not dough!);

- roll it into a bun, put it in a bowl, cover with a towel, send it to the refrigerator.

We prepare the filling like this:

- peel the onion, cut into small cubes;

- we wash the breast, cut it also into small cubes;

- combine onion with chicken, add salt, garlic powder, ground black pepper, mix.

We take out the dough, divide it into two equal parts, roll each into a sausage, which we divide into 6 equal parts (I described my process - it's easier for me to divide evenly, but you can immediately divide the dough into 12 parts, using any convenient method).

Roll out each part into a circle with with a diameter of about 13-15 cm, we put the filling in the center of the circle, lift two edges, pinch them, then lift the third edge and also pinch - we get a triangle.

Grease the baking sheet with vegetable oil, spread the echpochmaki (not tightly!), lubricate with beaten egg. That's all - you can bake. Bake at a temperature of 200 degrees for about 30-40 minutes.

Well, ready-made fragrant echpochmaks are waiting in the wings on the dining table. Rather, get comfortable and taste a dish of Tatar cuisine.

Bon appetit!