Recipe for Tatar Beef Triangles (Uchpuchmak)

Traditional triangular pastries filled with beef and potatoes, with detailed steps to ensure safe handling and thorough cooking.

Ingredients

Dough

• 500 grams all-purpose flour
• 200 milliliters milk
• 100 grams melted butter
• 1 egg
• 5 grams salt

Filling

• 500 grams beef, diced small
• 400 grams potatoes, peeled and cubed
• 200 grams onion, chopped
• Salt and pepper to taste

Finish

• 1 egg (for glazing)
• 50 grams butter (for inside)
• Optional: 100 milliliters beef broth

Preparation

Dough & Veg Prep

1. Wash hands thoroughly with soap for 20 seconds before starting
2. Mix milk, melted butter, egg, and salt then gradually add flour
3. Knead until soft and elastic then cover and let rest for 30 minutes
4. Wash, peel, and chop potatoes and onions on a clean vegetable cutting board

Meat Handling

1. Switch to a dedicated meat-only cutting board to prevent cross-contamination
2. Dice the beef into very small 1 cm cubes
3. Mix the raw beef, potatoes, and onions in a bowl with salt and pepper
4. Immediately wash hands and sanitize the workspace and meat board with hot soapy water

Baking

1. Roll dough into 15 cm circles and place filling in the center
2. Pinch three sides together to form a triangle, leaving a small open hole in the center
3. Brush with egg wash and bake at 180°C for 45 minutes
4. Use a probe thermometer to confirm the filling reaches 74°C before serving

Tips

• Keep the raw beef filling in the refrigerator (below 5°C) if not assembling the pastries immediately
• Use a digital probe thermometer to verify the meat is fully cooked before serving
• Cool leftovers rapidly and refrigerate them within two hours to prevent bacterial growth