Gustavus Hindman Miller was born in 1857 on a ranch in Texas. Initial...
Belyashi with meat is a very nutritious dish. But when it’s so delicious, there’s no time to count calories. In this article we will share the secrets of how to make real whites that will make you give up thoughts about a diet.
Belyashi are, as a rule, pies filled with meat, fried in hot oil. They should be crispy on top and juicy and tender on the inside.
What mistakes do inexperienced housewives most often make? The minced meat turns out soft, and the dough is not fully baked. Or vice versa, the dough is fried, but the minced meat becomes overdried. We'll tell you how to avoid these mistakes.
Juicy minced meat for whites with meat
Juicy minced meat is obtained from the meat of the shoulder blade. You can take beef, pork or lamb. It is possible to maintain juiciness by adding a large amount of onion.
Visually, it should be half as much as meat (for example, 250 g of meat and one large onion).
The meat must be minced and turned into homogeneous minced meat. It is better to grind the onion in a blender into a paste.
Mix the ingredients in a bowl. Add salt and pepper to taste. Mix the minced meat. Beat, collecting into a ball, for 2 minutes. When it's enough, you'll feel it. The minced meat will become sticky and turn into a single mass. But it must remain soft. If the minced meat is dense, add a little water to it.
Cover the bowl with a plate. Let the filling rest while we prepare the dough.
Belyashi dough
For whites, unleavened dough is kneaded, without sugar. If you wish, you don’t even have to add salt to it, since the meat filling compensates for its absence.
Let's prepare the dough in the fastest way. Take kefir and flour in equal proportions, for example, a glass. Sift the flour into a bowl and add kefir in portions, collecting the resulting lumps together.
Add a teaspoon of soda. Knead a sticky, fairly soft dough. If it sticks to your hands too much, you can add a little flour to it. There is no need to flour the dough too much, otherwise it will not bake well and will be sticky inside.
Knead the dough for about two minutes. Then add two tablespoons of vegetable oil to it. And knead again for five minutes.
Grease the bottom of the bowl with oil. Place a lump of dough. Cover it with film or a plate. Let stand for 20-30 minutes.
When the dough and minced meat are ready, let's start sculpting the whites.
How to sculpt whites
It is very convenient to sculpt belyashi on a baking sheet greased with vegetable oil. If you sprinkle a baking sheet with flour, some of it will remain on the pies and will burn during frying.
The dough must be divided into equal pieces. We'll have nine of them. Each part must be collected into a ball, then flattened into a cake with your hands.
We spread the minced meat onto the dough, not in a heap, but lightly pressing it down, so that the meat also becomes a flat cake. The minced meat should extend about 2 cm from the edges.
Now we form the whitewash. Pull up the edges of the dough and gather them into folds so that they almost completely cover the meat. Leave a small hole at the top for steam to escape.
Correct roasting technology
Belyashi is fried in a large amount of oil. It must first be heated very hot, almost to the point of smoke.
Place the pies with the hole down. Fry until golden brown. Turn it over. Add a teaspoon of boiling oil into the hole. Fry without a lid until done. The lower part of the belyash should bake a little longer.
Readiness can only be checked experimentally. Let's cut one of the whites. Let's look at the condition of the meat and dough. If they haven’t come up yet, let’s keep the rest of the whites on the fire for some more time.
Place the pies on a paper towel to catch excess oil. Belyashi should be eaten hot, so cook as much as you can eat at one time.
Yeast recipe
Another classic recipe for making belyashi is made with yeast.
To activate the yeast you will have to use sugar. Pour slightly warmed water or whey (50 ml) into a bowl. Add seven grams of quick yeast. A tablespoon of sugar and a couple of tablespoons of flour. Leave the yeast alone for 20 minutes.
In another bowl, sift half a kilogram of flour with a teaspoon of salt. Pour in a cup of whey or water. Add the settled dough. We collect lumps with a spoon. Leave for 20 minutes until all the water is absorbed by the flour.
Knead the dough on the table. Add 15 g of vegetable oil in two additions. We don’t add any more flour so that the dough turns out fluffy and bakes well.
Continue kneading for 10 minutes. Leave the dough in a bowl under a towel for an hour and a half.
To prepare the filling, mix 200 g of finely chopped or chopped onion in a blender with 500 g of minced meat. Add a quarter cup of water, salt and pepper to taste. We beat the minced meat well. Place in the refrigerator for half an hour.
Divide the dough into 15 equal pieces. Stretch into flat cakes. We form whites. Fry in hot oil over low heat on each side for about 3-4 minutes.
How to cook fluffy belyashi
The fluffiest whites are made from yeast dough, because it does not absorb oil and rises well in the pan.
Belyashi dough with yeast can be prepared in this way:
- Dissolve one and a half teaspoons of dry yeast in two tablespoons of water with the addition of a tablespoon of sugar and a couple of tablespoons of flour. Let the yeast work for 20 minutes.
- In another container, mix one and a half cups of flour, a mug of water, one and a half tablespoons of vegetable oil and half a teaspoon of salt. Let's dilute the finished dough in this mass.
- Knead a sticky soft dough without adding excess flour.
- Let the dough sit and rise.
After about 40 minutes, you can begin to form the whites. Fry the tender pastry on both sides in hot oil. Place on a napkin to remove excess fat.
Step-by-step recipe in a frying pan
Follow the recipe and you will get unusually fluffy, even whites with meat in a frying pan:
- Place all the ingredients for the dough in a bowl: a mug of warm milk, 2.5 cups of flour, a little salt and sugar in equal parts, less than a teaspoon of active dry yeast;
- knead the dough, let it rise, the process will take about 30 minutes;
- divide the base into 10-12 equal pieces, cover them with film and let rest for 20 minutes;
- prepare the filling from 400 g of minced meat and two onions, add salt and pepper to taste;
- beat the minced meat, let it stand for ten minutes;
- roll the dough balls into flat cakes, spread the filling in an even layer, pinch the edges of the flat cakes with an accordion;
- fry the belyashi in a large amount of oil until a golden crust forms.
Place the finished dish on a plate lined with paper napkins.
Traditional Tatar belyashi
For traditional Tatar belyashi, the dough is kneaded in water. All ingredients (a cup of water, a glass of flour, a pinch of salt and sugar, a ten gram pack of dry yeast) are placed in one bowl. Mix together. The dough is allowed to rise under a towel. Cut after 40 minutes.
In addition to lamb (200 g), add finely chopped chili peppers, sweet peppers, carrots and a tablespoon of lemon juice to the minced meat. Add salt to taste.
Form Tatar belyashi with meat, leaving a hole on the top of the pie. Fry until done in a large amount of oil.
A simple option for baking with kefir
Kefir dough is prepared quickly. The result is excellent. It is easy to sculpt any products from a pliable kolobok.
Add half a teaspoon of baking powder or soda to warm fatty kefir (175 g). Leave until a lot of bubbles appear. Add an egg and a pinch of salt to the kefir and stir in half a kilogram of flour in batches.
The dough needs to be kneaded in a bowl for five minutes, and then on the table for the same amount of time. Place back into the bowl and let rest for half an hour.
We make the filling from minced meat and onions in a ratio of 2:1. Add a little salt and pepper. Fry the belyashi until cooked, first with the top side, then with the bottom. You cannot turn them over at the end, otherwise the juice will leak out.
Lazy Whites
The taste of lazy whitefish is very similar to the taste of the traditional dish. But they cook much faster.
We remove the modeling step from the recipe, leaving only the important:
- Dilute a teaspoon of soda, a pinch of salt and sugar in two glasses of kefir. After the foam rises, sift a glass of flour into the mixture. Using a whisk, knead the dough as liquid as sour cream.
- Pass a large onion and a clove of garlic through a meat grinder. Mix with half a kilogram of minced meat. Add a little salt and ground pepper.
- Place the minced meat in a bowl with the dough. Stir well.
- Pour oil into a frying pan, a layer of one cm;
- We will spoon out the dough along with the minced meat;
- Fry the whites on both sides until cooked.
Collect excess fat with a paper towel.
Juicy baked goods in the oven
Baking in the oven turns out less fatty. We knead the dough with kefir to save time.
Dissolve a teaspoon of soda in a glass of milk drink. Pour into a deep bowl. Add an egg and another egg white, a pinch of salt and sugar, and three cups of flour in batches.
The dough should be soft and not sticky. Let's knead. Leave it under a towel for half an hour.
Let's prepare the filling from half a kilogram of minced pork and a large onion. Add salt and pepper as desired.
Divide the dough into pieces. Roll them into flat cakes 3-4 mm thick. Spread a tablespoon of filling. We form the thresholds in the traditional way.
Place the belyashi on a parchment-lined baking sheet. Grease with beaten yolk. Bake at 180°C for 20 minutes.
On choux pastry
When fried in oil, choux pastry becomes porous and fluffy. You can make more than one serving and freeze any excess.
Pour 2/3 cups of water into the ladle. Add two tablespoons of oil and a teaspoon of salt. Heat over heat until boiling. Dump out a glass of flour. Immediately knead and remove from heat. Let the mixture cool slightly.
Break a chicken egg. Add half a glass of flour. Cool the dough completely. And then knead well with the addition of another half glass of flour.
The dough will be very sticky at first, then it will become smooth. It needs to be kneaded for a long time until it turns into an elastic, shiny bun.
We will prepare the filling in the traditional way from any type of minced meat, onions and spices. Let's form whites and fry them in a large amount of oil.
With added potatoes
Meat and potatoes are the best combination. It's hard to argue with that. If you want to add something else to the filling, let it be potatoes.
The dough can be prepared in any way. For the filling, mince 250 g of pork or beef shoulder blade. Finely chop a large onion. Peel large potatoes and chop them into cubes.
Season the minced meat with salt and your favorite spices. Add two tablespoons of melted butter for juiciness. Let's form whites in the traditional way. We bake the pies in the oven, or fry them in a frying pan.
Belyashi is a very common dish. It can be found in fast food chains and street food outlets. But no store-bought pies can compare with home-baked goods. Surprise your loved ones with delicious homemade whites from the heat.
Belyash is the most delicious meat pie. Its preparation will require a certain amount of time, but in the end there will be results. And what a one!
Here are the best step-by-step recipes for homemade white meat with meat that will definitely delight in taste.
Belyashi with meat - general principles of preparation
For classic white meat with meat, yeast dough is prepared in water or water with milk. Below are both step-by-step recipes. The dough is never made using the sponge method, as excessive fluffiness and an abundance of bubbles are not needed. It is enough to knead the usual dough and leave it for a couple of hours so that it rises well. Then it will lie on the table, it will be suitable for modeling, everything will take about three hours.
What else is put into the dough:
Salt and granulated sugar;
The kneaded dough must be covered so that it does not dry out on top. Keep it in a warm place until it rises very well. In winter and if the room is not very warm, it is better to do two lifts.
The filling for belyashi is traditionally made from meat and onions. Garlic and spices are additionally added for taste. You can break one egg into the minced meat, which will hold it all together. When everything is ready, you can start sculpting the products. Below, step-by-step recipes for whites with meat describe in detail the process of forming open and closed whites.
Belyashi are always fried in vegetable oil in a frying pan or in a saucepan. But there are craftsmen who bake them in the oven, but this is no longer correct.
Classic belyashi with meat: step-by-step recipe
A simple step-by-step recipe for white meat with regular yeast dough and water. If there is no pork and beef. Then take any other types of meat for filling.
Ingredients
550-600 grams of flour;
280 ml water;
1 tsp. dry quick yeast;
30 grams of butter l. or margarine;
30 ml vegetable oil;
2 tsp. Sahara;
1 tsp. salt.
For filling:
170 g beef;
200 g pork;
120 g onion;
5 g garlic;
Salt pepper;
1 yolk.
Additionally, you will need vegetable oil for frying. Not all step-by-step recipes for white meat with meat indicate it, and it is also impossible to accurately determine the quantity, since the diameter of the frying pan or saucepan may differ, as well as the density of the product during frying.
Preparation
1. You should always start preparing whites with the dough, as it will take about two hours to rise. Yeast dough is always kneaded in warm water at 38-40 degrees, that is, the liquid should be slightly warmer than body temperature. We measure the required amount, pour it into a large bowl for kneading the dough, or use an enamel saucepan.
2. Add two teaspoons of sugar to the liquid. It is necessary to activate the yeast and make it work. Sugar also gives baked goods a beautiful golden color, but it is important not to overdo it. In some step-by-step recipes for whites you can see 2-3-4 tablespoons of sugar. This dough will burn quickly, and the filling will not have time to cook.
3. Now add dry yeast and stir. It’s better to leave them for five or ten minutes so that the grains are saturated with liquid and dissolved.
4. Add an incomplete teaspoon of salt. If the dough is undersalted, it will be tasteless.
5. Add melted butter, stir and begin adding wheat flour. Before kneading the dough, it must be thoroughly sifted. This will allow it to bond with the liquid more easily.
6. As soon as almost all the flour has been added, add vegetable oil. You can use sunflower oil with or without scent.
7. Continue kneading the soft and homogeneous dough. Which will spread slightly on the table. If you fill the mass with flour, then after frying the whites will be hard. Cover the kneaded dough with a linen napkin until it fits well.
8. Now you can prepare the filling. We wash both types of meat. Wipe and cut into pieces. Grind in a meat grinder.
9. Peel the onion. You can also twist it through a meat grinder, but it is better to chop it into small pieces with a knife. Transfer to meat.
10. Add chopped garlic to the minced meat, add salt for taste. Throw in one pinch of black pepper and an egg yolk. If the egg is small. Then you can add it entirely. Stir the filling thoroughly, put it in the refrigerator for an hour, let the minced meat ripen.
11. As soon as the yeast dough for whites has risen well and tripled in size, divide it into small pieces. We make koloboks, the size of small apples. Lay them out on the table, leaving 4-5 cm between them. Let them stand a little longer and rise up. To prevent the crust from drying out, you can cover the top with a light towel.
12. Take the minced meat out of the refrigerator. Stir again, as the juices come out of the vegetables and the liquid peels off.
13. Immediately prepare the frying pan or saucepan. We need the whiting to float freely and not touch each other or the bottom of the vessel. Therefore, we pour about two centimeters of vegetable oil into it. You can immediately put it on the stove and turn on the heat, but not too much, let the vessel and oil gradually warm up.
14. Now let's return to the test. The pieces had risen by this point. We take one and turn it over. Flatten it with your hands into a large cake.
15. Add the filling. You can immediately flatten all the dough into flat cakes and divide the minced meat between them so that it turns out evenly and there is nothing left. We also flatten and spread the filling, making a small circle in the middle.
16. Below is a step-by-step recipe for white meat with a hole. Now we just collect all the ends in one pile, pinch them and flatten them again, but this is a full-fledged white.
17. We make all the belyashi with meat. As soon as they are ready, turn up the heat. Make the temperature a little higher than average.
18. Dip the whites with butter into the oil. When the dough gets into hot fat, it will expand. Therefore, we do not place it tightly, leaving a little space.
19. Fry on both sides for several minutes. If the fire is made big. The meat will not have time to cook. If the heat is low, the dough will begin to actively absorb the oil. Here you need to find the golden mean. Belyash should fry, but not burn.
20. Place the finished whites on paper to get rid of excess fat.
Leaky whites with meat: a step-by-step recipe from dough with milk
In fact, in this step-by-step recipe for whites with meat, the dough is prepared from a mixture of milk and water. It is not advisable to use only milk. We will make whites with holes. They turn out very fragrant and bake perfectly.
Ingredients
200 grams of water;
200 grams of milk;
2 tsp. yeast;
1 tbsp. l. Sahara;
50 grams of butter, drained;
2 tbsp. l. growing oils;
Flour and salt.
Filling for whites:
500 g mixed minced meat;
2 onions;
1 small egg;
A couple of cloves of garlic;
Preparation
1. Mix milk and water. Let's heat it up. Or simply dilute the prescription milk with hot water from the kettle. But don't forget to measure the quantity. Place everything in a bowl.
2. Mix granulated sugar with yeast, add it all to the liquid, add a teaspoon of regular salt, stir.
3. The butter needs to be melted or softened very well so that it melts. Add it to the future dough.
4. Sift the flour and add it to the prepared liquid with yeast. First, stir everything with a large spoon. As soon as it becomes more difficult to do, add more flour and use your hands. Knead the dough thoroughly. As soon as the consistency is suitable, add a couple of tablespoons of vegetable oil. Knead until smooth and place the lump into a tall saucepan.
5. Cover the top of the dough so that the crust does not dry out. Place in a warm place for two hours.
6. Grind half a kilo of meat in a meat grinder or chop very finely with knives. Add chopped onion and garlic, add a small egg, but you can cook without it. But you can’t do it without spices. Salt the minced meat and season with pepper. Stir until smooth. Leave it alone, let it sit and ripen, you will need to stir it again before cooking.
7. Has the dough risen well? You can start sculpting open whites with a hole. Divide the entire mass into portioned balls and place them on a greased or lightly floured table. We bark to sit up a little.
8. Roll out one ball into a flat cake. You can simply stretch it with your hands.
9. Place a little filling in the center and spread it into an even circle with a fork. Make the minced meat no more than half a centimeter thick, this will be enough for the whites.
10. Now we take one edge of the cake in our hands and begin to collect it in a pile in a circle, pinching it together at the same time. You should end up with a round pie with a hole in the middle.
11. We make all the other whites with meat in this way.
12. Heat a 1.5-2 centimeter layer of oil in a container convenient for frying.
13. Take one belyash in your hand and place it with the hole down on the oil. We repeat this with the rest.
14. As soon as one side of the whites is fried. Turn it over. You cannot start frying the product from the closed side, in this case nothing will work, the filling will release a lot of juice and will shoot out strongly.
The filling for whites will be juicy and tasty if you add a little water or broth to the minced meat. This is especially important when using beef or other similar low-fat meats.
You need to chop the onion into minced meat very finely. Large pieces will not have time to bake in the dough, they will crunch and spoil the taste of the whites.
In many step-by-step recipes for whites, it is recommended to sprinkle the cutting table with flour. In fact, it is better to lubricate the surface with oil and also treat your hands. Flour particles will burn in the pan, create smoke, and spoil the taste.
For frying homemade whitefish, it is best to use a cast-iron frying pan or other utensils with thick walls. In it, the oil heats up evenly, and the belyash is well baked.
The most delicious belyashi with meat and the best dough for preparing them with a step-by-step recipe, colorful photos and detailed videos.
I would like to immediately draw your attention: in order for the whites to turn out really tasty, juicy and tender, do not make any holes or holes in them, as is written in many recipes. Let the meat juice remain inside the white meat and not leak out, making the minced meat dry and tough. Below, we will definitely talk about this more.
Homemade whites
The familiar name for all of us comes from the ancient name for a large pie. In the Bashkir and Tatar languages it sounded like belish. This pie was baked from unleavened dough, and the filling was chopped meat mixed with potatoes.
In Russian cuisine, belyash is a small fried pie, round in shape and, for some reason, with a mandatory hole on top. I would like to talk about this hole in more detail:
To tell you the truth, I don't know what its necessity is. But I know for sure that meat juice evaporates through this hole, and when turning the white meat over and frying it, it simply flows into the hot oil, making the minced meat drier and less tasty. The conclusion is obvious:
No holes! Try to combine the dough tightly, and then the minced meat will always be juicy, tender and very tasty.
First, let's prepare the yeast dough. While it is rising, we will prepare the filling from the minced meat.
You can, of course, go to a store or market and buy ready-made minced meat; now this does not present any difficulties. But there is one thing:
When purchasing minced meat in a retail chain, ask the seller to cook it in front of your eyes from the pieces of beef and pork you have chosen. Otherwise, the presence of ears and tails, at the price of natural meat, in your minced meat will be guaranteed. So is it worth the risk?
Belyashi is a hearty and at the same time simple dish of Tatar cuisine. Round (cheesecake-shaped) or triangular with a hole, pies made of delicate dough with a juicy aromatic meat filling, fried in oil until crispy. Adults and children love them. Buying belyashi in stores is not always safe for your health, so we suggest you prepare them right at home. It's completely easy and very tasty. You can verify this by reading our article!
Source: vkusnaykuxny.ru
Secret 1
To simplify the process of preparing whites as much as possible, you can buy the dough. This can be regular pie yeast dough.
Secret 2
In order for the whites to be juicy, they take two types of minced meat: beef and fatty pork or lamb. But even with lean beef filling you can get juicy belyash. To do this, before sculpting the whites, you need to add crushed ice to the minced meat. The main thing is to do everything very quickly so that the ice in the filling begins to melt only during the frying process. The secret is that when the ice melts, it will absorb all the seasonings of the minced meat and make the white meat filling juicy and aromatic.
Secret 3
During the frying process, the whites will not absorb much oil if you pour 1 tablespoon of alcohol into the frying pan.
Source: liveinternet.ru
Secret 4
Frying the whites should last about 5 minutes on each side. You need to add enough oil for frying so that it covers half of the white meat. It is very important to place the whites so that they do not touch each other.
Secret 5
During the frying process, the belyash should be laid out first on the side where the hole is located. This way it will cook well and retain all the juices inside.
Source: youtube.com
Secret 6
After frying in boiling oil on both sides, place the belyashi on a paper towel to remove all excess fat.
Secret 7
To make the whites soft after cooking, you can put them in a preheated oven for 15 minutes, then put them in a pan and cover with a lid or towel.
Hello, dear friends and guests of my blog! Today I want to continue the topic of delicious pastries in general and juicy whites with meat in particular.
You can see how to bake them in a frying pan. And in this article I will describe for you in detail the recipes for preparing these fluffy Tatar pies in the oven.
We will consider their preparation using different types of dough. And, I assure you, they will be no less tasty. But some people will like these methods better.
If you bake them in the oven, they will not be as greasy as in a frying pan. Prepared in this way, they are more tender and softer than their fried counterpart.
According to this recipe, we do not add any egg or butter to the dough, so as not to make it heavier. It should be light and airy.
Ingredients for the dough:
- Water – 250 ml
- Pressed yeast - 15 g (If you have dry yeast - 5 g.)
- Salt - 1 teaspoon
- Flour - 350-400 gr.
- Sunflower oil
For filling:
- Minced pork - 400 gr.
- Onion - 2 pcs.
- Salt, pepper to taste
- Water - 2 tablespoons
First, let's prepare the dough for whites:
1. Pour a glass of warm water into a bowl, add sugar and dissolve the yeast there. Then pour 200 grams of flour there. Mix everything with a spoon.
2. Cover with a napkin or film and leave the dough for 10 minutes in a warm place.
3. After 10 minutes, the dough has become fluffy and you can continue kneading the dough. Season with salt and then add the sifted flour and stir.
4. First you can knead with a spatula, and then it will be more convenient with your hands. To prevent it from sticking to your hands, add one tablespoon of oil.
If your yeast base sticks to the table or your hands, apply a little vegetable oil to your hands or table.
6. Grease the bowl and dough with oil and cover with a napkin. Place in a warm place until it doubles in size for 20 minutes.
7. In the meantime, let's start with the filling. Add finely chopped onion, salt and pepper to the minced meat. Mix well. Then lift it with your hand and seem to throw it down into the bowl. Do this several times. So you fight him off. It doesn't have to be dry. In this case, add 1-2 tablespoons of water for juiciness.
If desired, you can add herbs and garlic. It's just the way you like it.
8. Take the dough out and mix it with your hands and put it back in a warm place. Then repeat after 20 minutes and remove again for one hour.
9. Roll it out into a sausage shape and divide it into several pieces for the whites.
10. Place the balls into flat cakes. Use your fingers to press the edges so that they are thinner than the middle. Then place the filling in the middle and press down with your fingers.
12. Let them rest for a while, about 20 minutes. These will be whites without a hole.
13. In order to get it with a hole, you first need to roll it out with a rolling pin, then place the minced meat in the middle. Fold the edges in a circle. Press down slightly and set aside to rest for 20 minutes.
14. Place parchment paper on a baking sheet and place our baked goods there. You can put a little butter in the hole to make them juicier. coat with yolk for shine and place in an oven preheated to 180 degrees.
15. After 20-25 minutes, soft and juicy whites are ready. They emit such an amazing aroma that you want to eat them right away.
But don’t get too carried away, leave it for all family members or guests :)
Cooking fluffy belyashi with minced puff pastry
Here's an unusual recipe for you. You can buy the dough itself in the store or prepare it according to my recipes, which I described. Take it out of the refrigerator in advance to defrost for at least two hours. Any minced meat is suitable for the filling. These pastries are great for treating guests.
Ingredients:
- Puff pastry - 500 gr.
- Minced meat - 500 gr.
- Onion - 1 pc.
- Carrots - 1 pc.
- Egg - 2 pcs. (one for lubrication)
- Cheese - 150 gr.
- Salt and pepper - to taste
Cooking method:
1. Finely chop the onion and grate the carrots on a medium grater. Fry them until soft.
2. Add fried vegetables with minced meat. Season with salt and pepper. Break one egg into it. Mix everything well.
3. Cut out round bases from the dough; you can use a wide soup mug or a tin can. Cut holes in the middle of half the circles; here you can use a small glass.
4. Place the minced meat on a solid circle in the middle and cover it with a circle with a hole on top. Gently seal the edges with your fingers or a fork.
5. Cut the cheese into small pieces and place a few pieces in the middle of each white. Cover a baking sheet with parchment paper, place the baked goods there and brush with egg yolk.
6. Preheat the oven to 180 degrees and bake them for 30 minutes.
During baking, the dough rose and they became very fluffy. Let them cool a little and you are ready to eat. With cheese they are simply divinely delicious.
Video on how to cook Tatar belyashi with meat and potatoes
In Tatar, belyashi cooked in the oven is called vak-belish. These are small meat pies. They can be with the filling completely closed inside, or with an open hole on top, with a hole. I found a detailed video for those who prefer watching recipes.
Ingredients for the dough:
- Flour - 4 cups
- Egg - 1 pc.
- Milk - 175 ml.
- Butter 400 gr.
- Salt - 1 teaspoon
Flour for dough is usually indicated approximately, because here you need to watch the batch to see how it reaches the desired consistency. You may need more or less of it.
For the filling you will need:
- Any meat - 500 gr.
- Potatoes - 500 gr.
- Onions - 500 gr.
- Salt and pepper - to taste
The products have been prepared, now watch the detailed video recipe, which I found on YouTube and I really liked it.
These are the different recipes for making delicious belyashiki that I have prepared for you. Choose according to your taste. Which one did you like best? I will be very glad to see your comments.
I'm done for today and I want to wish you all the best. Come see me again, there are a lot of delicious and simple recipes waiting for you.
