Echpochmak of unleavened dough

Sift the flour into a bowl, break the eggs there, pour in water, add salt and knead the dough. It should be elastic and elastic. We focus on its consistency, not on the volume of products. Cover the dough with cling film and leave for 40 minutes.

Peel the onion, chop as small as possible. Potatoes (do not need to be boiled) are cleaned, washed, cut into small cubes (with an edge of about 0.5 mm). Rinse the chicken fillet, cut into cubes in the same way as potatoes. Combine all the ingredients in one deep container, add salt to taste, mix.

Knead the dough, divide into pieces, roll out each to get a circle with a diameter of about 15 cm. In the center of each blank we spread the filling and form triangles.

Transfer the echpochmaki to a baking sheet lined with parchment and lubricate them with egg yolk. We send the baking sheet to the oven, preheated to 180 degrees, and bake for 40-50 minutes.

Fragrant and ruddy echpochmaks are ready to please you with their taste.

Bon appetit!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!