Ochpochmak (triangles with meat and potatoes)

Dough:

1 pack margarine
300 ml water
5-6 tbsp.
tablespoons of vegetable oil 1 teaspoon of mayonnaise or sour cream
salt
soda
flour

Filling:

beef, veal or lamb
potatoes onions
onions
salt
pepper

Cooking:

Pour warm water into softened margarine, add salt, butter, mayonnaise or sour cream, soda and flour. Knead not very hard dough.

Prepare the filling. Rinse the meat and cut into cubes about the size of hazelnuts. Peel and cut the potatoes into cubes, there should be a little more potatoes in the filling than meat. Finely chop the onion, take more onion. Add potatoes and onions to the meat, salt and pepper and mix everything well, drain the liquid.

Tear off small pieces weighing about 90 grams from the dough.

Roll out not very thin, otherwise the dough will tear and all the juice will flow out. Put the filling on the rolled out cake.

Pinch in the shape of a triangle.

Put ochpochmaki on a greased baking sheet and bake in a preheated oven for 50-60 minutes. Remove the finished ochpochmaki, grease with oil and cover with a towel. Serve with katyk or broth.