To make stuffing, dice beef and raw potato finely. Cut onion into semicircles. Mix all the prepared products, add melted butter, salt and ground black pepper, stir.
Divide dough into 2 oz (60 g) pieces. Make flat cakes 2/5 inch (1 cm) thick. Put the stuffing in the center of each flat cake. Shape triangular pies, leaving a small hole on the top of each. Put the pies on a buttered baking tray and let them stay to puff a little. Brush the pies with mixed egg 5-10 minutes before baking. Bake at 390-460oF (200-240oC) for 25-30 minutes.
Butter the ready pies and cover them with oilpaper for 10 minutes to soften. Serve “Echpochmacks” as either a separate meal, or with clear soup.
