Russian belyashi. Belyashi minced meat recipe is juicy and tasty. Tatar belyashi with meat

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 put sponge method, since excessive pomp and abundance of bubbles are not necessary. Just knead enough regular dough, 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

Simple step by step recipe whites with meat from regular yeast dough on the 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 required quantity, pour 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 beautiful golden color baking, 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 start pouring 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. Can be used sunflower oil with or without smell.

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. Add one pinch of black pepper and 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 into it vegetable oil. 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: step-by-step recipe from dough in 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 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 big 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 do some modeling open whiting 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 butter. 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 They won’t 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 cast iron frying pan or other dishes with thick walls. In it, the oil heats up evenly, and the belyash is well baked.

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Belyashi is a traditional dish national Tatar cuisine. Real Tatar belyashi have the shape of a round cheesecake or sometimes there are triangular pies with a hole. They are prepared from tender yeast or unleavened dough with juicy aromatic meat filling, fry in fat or vegetable oil until crispy.

How to cook the most magnificent and delicious homemade belyashi at home and also a video recipe step-by-step preparation read on for whites.

Belyashi is pretty popular look baking in Russia. Millions of Russians often snack on them on the go. It goes without saying that buying pies and belyashi, including on the street, from dirty vendors, is a dubious and even dangerous business. It’s much tastier and more enjoyable to eat fresh. fragrant bun, pie or belyashik, straight from the heat, and homemade.

Having fresh products, quality meat or minced meat, you can, lady, in an ordinary kitchen stick and fry a lot of whites and feed the whole family aromatically and satisfyingly. And most importantly, it is absolutely reliable. You know exactly what and how much you put into the dough and minced meat.

How to prepare belyashi at home?

There are different recipes for whites, but they all differ in the method of preparing the dough and the composition of the filling. Previously, the Tatars made dough for belyashi only unleavened, they made belyashi without yeast, belyashi with kefir, now they most often use yeast dough, from which more appetizing and fluffy belyashi are obtained.

Minced meat for whites By traditional recipe made from beef or lamb, sometimes with minced pork added. In addition to whites fried in oil or fat, there is a variety known as small wak-whites. These belyashi are baked in the oven or in a bread machine.

Video recipe for Belyasha with meat:

How to sculpt whites?

If you think this is difficult, then you are wrong. There is an option especially for this case lazy whites, more like large pancakes with meat filling.

Classic Tatar-style belyash is prepared exclusively with meat. However, today on trays you can find belyashi with potatoes, cheese, chicken and even fish. Cooking and selling hot belyashi has become a good profitable business, because almost everyone here loves belyashi. No matter how tempting the belyash may look in a store or on a tray, the most delicious belyashi homemade, of course. The recipes for making belyashi in this article will tell you how to prepare delicious belyashi at home.

Secrets of making delicious homemade whites:

It is more convenient to fry whites in a duck pot or other container with a wide, thick bottom.
During the frying process, you need to add boiling oil to the hole of the white meat with a spoon, then the minced meat will fry faster.
Place the fried belyashi on a paper towel or napkins to remove excess fat and butter, this way you can reduce the calorie content of white meat.

Belyash recipes

Homemade Belyashi recipes

Ingredients:

1 p. dry yeast
2 tbsp. water or milk (whatever is in the house)
2-4 l. butter
1 tbsp. l. Sahara
2-3 eggs
1 tsp salt
1-1.5 kg of flour (how much dough will take)
Filling: minced meat with onions, as for cutlets

(click this link for minced meat recipes)

Cooking method:

Heat the liquid, add sugar, salt, butter. Beat in eggs and yeast.
Add flour and cook soft elastic dough. Let it come up several times. Divide the dough into balls. Roll out the balls.
Cut out circles from the dough, roll out thinly, place raw minced meat with onions in the middle, seal and flatten, leave a hole in the middle of the dough and fry in a frying pan.
You can place it on a baking sheet and let it rise again before putting it in a hot oven.

Little secret. The softer the dough, the more tender ready-made pies. It is better to make the dough so soft that you can barely make pies from it. But the taste of such whites is simply amazing.

Video recipe Delicious Belyashi!

Belyasha recipe with fish

Ingredients:

For the test:

3 cups flour
100 gr. butter,
1 tbsp. l. Sahara
1 p. yeast,
1 glass of water
1/3 tsp. salt.

For filling:

0.5 kg fillet of any fish
Onion
1 tbsp. l. flour
2 tbsp. l. vegetable oil
salt pepper,
fat or oil for frying.

Cooking method:

Prepare the dough from flour, water, ghee, eggs and other ingredients. Let it rise 2-3 times. Cut into balls and roll out.
For filling fish fillet Boil until half cooked, chop the onion and sauté with flour, then pass the fish fillet through a meat grinder, add onion, salt, pepper and mix. Place the filling on the rolled out dough.
Form the whites and fry in the usual way.

Here is the promised video recipe for the step-by-step preparation of whites.

Video recipe for making whites

Invite your guests and family, bon appetit!

Greetings, my precious friends. Do you like whites? It's hard not to love them. Just thinking about them makes my mouth water. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Manufacturers manage to either under-add the meat or make the dough too thick. There remains an unpleasant aftertaste from the purchased product. Therefore, I suggest making these pies at home. Moreover, today I will tell you how to cook belyashi with meat in a frying pan.

Modern delicacies owe their name to Belish - big pie, which is prepared from unleavened dough. This is national Bashkir dish. It is prepared with various fillings, but meat and potatoes are considered the most delicious.

However, belyashi are slightly different from belish. First of all, they are much smaller in size than their ancestors. In addition, belyashi are fried in a huge number butter, and the belishi is baked.

The closest relative of the Bashkir belish is the Tatar peremyach. Usually the jumpers are made round shape with a hole in the middle. But belyashi was originally prepared triangular shape. Only few people know about these features today. Well, that’s it, a little introduction to the dish before showing it :)

Features of whiting

Fried food can hardly be called dietary. During the cooking process, pies absorb a lot of fat, so they are a high-calorie product.

The calorie content of whiting is 260.6 kcal. At the same time, there are 14.7 g of fat, 18.7 g of carbohydrates and 14.6 g of protein.

Therefore, not a single nutritionist will recommend this delicacy to you. Therefore, those who are on a diet should not eat whitefish in their eyes. Otherwise, you won’t be able to resist and will have to start losing weight again. Also, people suffering from illnesses need to be more careful with this delicacy. of cardio-vascular system and pancreas.

But whites prepared independently at home are less harmful than store-bought ones. After all, here you yourself regulate the fat content of the meat and the amount of oil for frying. You can make both open and closed pies at home. They differ from each other not only in appearance, but also in cooking features.

Preparing open yeast whites

And here is a step-by-step recipe for delicious pies. For the test you will need:

kilo of flour;
egg;
0.5 l of milk;
3 tbsp. Sahara;
1 tsp salt;
10 g dry yeast (you can replace 30 g live yeast).

You will need a kilo of minced meat as a filling. It is better to take it from pork and beef. You will also need 4 onions, salt + pepper to taste. You need to fry the belyashi in a large amount of oil.

First we make the dough. To do this, mix the yeast with sugar and dilute it with warm milk. Leave the mixture for 5-7 minutes until foam forms. Be sure to sift the flour and make a hole in the center of the slide. Pour the yeast mixture and beaten eggs into this hole. Add salt and knead the dough well. This procedure usually lasts about a quarter of an hour.

After kneading, the dough should not stick to your hands. Then cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.

Mix finely chopped onion with minced meat. Salt and pepper the filling. Next, mix the components well again. To increase the viscosity of the minced meat, I advise you to add a couple of tablespoons to its composition. ice water. Leave the minced meat in the refrigerator for an hour. This way the water will be absorbed into the proteins of the meat and the filling will then contain a little broth.

Sprinkle the working surface with flour. We roll identical balls from the dough, from which we roll out flat cakes with a diameter of 15-17 cm. Place minced meat in the middle of the dough (about 1 tbsp). We pinch the whites so that there is a hole in the middle where the filling can be seen. And lightly press down each whitewash with your hand.

Fill the frying pan with oil (about 2 cm from the bottom). Heat it up and lay out the pies with the holes down. Fry one side until browned over medium heat. Then we turn it over and continue cooking.

How to make yeast closed belyashi with meat

It is not difficult to prepare such a delicacy at home. For the test take:

kilo of flour;
200 ml milk;
2 eggs;
100 g margarine;
30 g sugar;
1 tsp salt;
10 grams of dry yeast (or 30 grams of live yeast).

The filling is prepared from minced pork and beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.

We dilute the yeast with warm milk and add sugar. Lightly beat the eggs and add them to the yeast mixture. Add sifted flour and mix ingredients. Then pour in the slightly cooled melted margarine, add salt and knead the dough thoroughly. Leave it for a couple of hours, covering the top with a kitchen towel. Then knead the dough a little. If it is sticky, add flour. And again we let it sit for another couple of hours.

Let's move on to the filling. Add chopped onion to the minced meat. Add water, salt + pepper here. Mix the minced meat thoroughly.

Divide the yeast dough into equal balls. Roll out each of them one by one and place 1.5-2 tbsp in the middle. fillings. We lift the edges of the round piece up and pinch it, and then carefully flatten it with your palm.

Place the belyashi in a frying pan with hot oil so that the seam is facing down. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.

How to cook delicious belyashi with kefir in a frying pan

And these are getting ready fragrant pies without yeast. You can call this an accelerated cooking option.

You will need to prepare the following set of products for the test:

250 ml kefir 3.5% fat;
about 300 grams of flour;
2, or even 3 tbsp. refined oil;
1/2 tsp. salt;
1/3 tsp. soda

We will prepare the filling from 250 grams of minced meat, onion, salt + ground black pepper. Mix finely chopped onion with minced meat. Salt and pepper. Then beat the minced meat thoroughly or mix for a long time. This way the water will be absorbed into the meat and the filling will be juicier. Then cover the container with ready-made minced meat and put it in the refrigerator.

And the dough cooks even faster 🙂 Mix kefir (you don’t need to heat it, just use it as you took it out of the refrigerator) with flour. Do not add all the flour at once. Add half the amount called for in the recipe. Then add salt and soda. And carefully mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then beat the vegetable oil into the kneaded dough and leave it for 20-30 minutes.

Grease the work surface on which we will form our pies with vegetable oil. If you want, you can use flour instead of butter.

I noticed that when I use flour for dusting, it chars when frying. This leaves an unpleasant black residue in the pan. That's why I use vegetable oil

We form rounds from the dough and roll them out. We put the filling in the middle of each and make open-type belyashi. I advise you to sculpt as much at once as will fit in the frying pan at one time. Fry on both sides in boiling oil until golden brown.

I found a video recipe for you that will tell you more about this cooking method.

Recipe for lazy whites

If guests suddenly arrive, this will help you out original recipe lazy pies. To do this you will need the following products:

2 glasses of kefir;
egg;
½ tsp each sugar + salt + soda;
0.5 kilos of flour;
0.5 kg minced meat;
larger onion;
freshly ground black pepper;
parsley or dill.

Mix kefir heated to about 30 degrees with soda, sugar and salt. Let this mixture stand for 10 minutes at room temperature. Meanwhile, prepare the filling. Mix the minced meat with chopped onion, egg, pepper and salt.

After, in kefir mixture gradually stir in flour. There should be no lumps. And your dough should have a consistency like sour cream. Spoon the dough into a frying pan with hot oil and add minced meat on top. And pour a little dough onto the minced meat so that the filling can be seen in the middle.

Fry over medium heat. First fry one side. Then we turn it over and bring the second side of the white to golden brown. Before serving the pies, decorate them with herbs. Beautiful, fast and very tasty. I advise you to try it.

To make the whites round and beautiful, do not place them too tightly in the pan. Let there be a distance of 1 cm between them. This will make it easier to turn them over. And while turning over, your pies will not lose their shape.
After frying the whites, do not rush to serve them immediately. Place the pies on a kitchen paper towel to remove excess fat. And then serve it on the table.
If suddenly after frying you find that the whites are still damp inside, do not panic. You can cook them in the microwave or oven. Just don’t set the microwave to maximum power.

How do you cook belyashi with meat in a frying pan? If you have your own brand secret recipe, be sure to share it in the comments. And if possible, attach a photo. Well, I wish you the most pleasant white-eating and say goodbye. Bye bye!

This is a delicious traditional Tatar dish can easily compete for the right the best delicacy with such harmful Western fast foods.

If desired, such pies can be bought ready-made or in the form of a semi-finished product, but homemade belyashi remain the best, of course, if you know how to fry them correctly in a frying pan. To make the meat donut juicy and airy, you just need to follow the rules original recipe, and then success in the kitchen will not take long to arrive.

How to properly fry belyashi in a frying pan

Very often on culinary forums you can find desperate calls from housewives to save their undercooked or completely burnt whites. good advice on their preparation. And you need to start solving the problem from the root, namely with the dough and filling.

The dough for belyashi is kneaded using classic yeast dough, but not dense like bread dough, but very soft. After this, the dough should rise within 1 hour. The right dough It fries well, and thanks to its elasticity, it does not crack during frying and does not release filling juice.
To prepare the filling you need to take a lot of onions, almost as much as meat. In addition, the onion needs to be cut with a knife small pieces, and not make your life easier with kitchen choppers. During heat treatment, chopped onions release juice, which, firstly, softens the meat, and secondly, serves as a kind of broth inside the belyash, in which the meat is steamed and quickly cooked.
Also, when kneading the filling, do not be afraid to make the minced meat more liquid and dilute it with a small amount of milk.
You should not roll out the dough for whites more than 6 mm. Dough of this thickness will not burn at the correct temperature, it will fry perfectly and allow heat to pass through to the meat.
After you have molded the whites, give them a little time to rise, literally 10 minutes, and only then start frying.

How many minutes to fry belyashi

You need to lower the belyashi into well-heated oil with the seam or hole facing down, and fry under the lid over medium-low heat for 7-8 minutes, and only then turn it over and cook without the lid for 7-8 minutes.

At home, 15 minutes of frying in a frying pan with the flame set correctly will be more than enough for the whites to become rosy, well-fried and not burn.

How to fry belyashi in a frying pan

Ingredients

— 0.6 kg + -
— 0.6 kg + -
— 400 ml + -
- 2 tsp. + -
- 1 tsp. no slide + -
— 1.5 kg + -
— 1 sachet + -
- 1 PC. + -
- 1.5 tbsp. + -
— 0.5 l + -

How to fry belyashi in a frying pan

On the Internet you can find many video recipes on how to make belyashi, but the most delicious pies those that are prepared according to traditional recipe. Moreover, this is the simplest option without frills, but truly everything ingenious is simple.

First of all, we need to prepare the dough; for this we dilute the yeast and sugar in ½ cup warm water(no more than 35°C) and leave until it reacts - foam forms, for about 20 minutes.
After a third of an hour, pour the dough into a large bowl, into which we also pour 300 ml of lukewarm milk (no more than 35°C), beat in the egg, add 1 tsp. salt, then add a little, literally 1-1.5 tbsp. sifted flour and use a whisk to mix into a smooth, uniform dough, without lumps.
And after that, you can add more flour and add plastic and VERY SOFT! dough. The dough lump should hold its shape and not spread, but at the same time be much softer than a regular bread batch.
Now dust the dough ball with flour on all sides, wrap it in film or cover it with a lid and leave it warm for half an hour to an hour to rise. In the meantime, we will start filling.
The secret to the juiciness of whitefish lies primarily in the amount of onion and its cutting. By classic recipe you need to take onions in the same proportion with meat, which is what we did.
In addition, onions are NOT allowed under any circumstances! pass through a meat grinder or grind in a blender, and only chop it into tiny cubes with a knife with your own hands.
Now combine the finely chopped onion with the minced meat, add ¾ tbsp. salt, season with black pepper and mix well. Now you can pour milk into the filling and mix the minced meat again. Milk will give the filling tenderness and juiciness.
We leave the finished composition for whites to infuse until the dough is ready.
When the dough has risen well, knead it again and separate portioned spherical pieces approximately 1.5 times smaller than a tennis ball.
We knead each piece of dough by hand into a flat cake, and then stretch it a little with a rolling pin, but not too thin. Place 1 tbsp in the center of the cake. with a heap of filling and seal the edges tightly on top, or leave a small hole if you like holey whites.
Turn the molded belyash over with the “seam” down and press lightly so that the filling spreads evenly inside. We don’t turn whites with a hole over! Ready-made pies cover with a napkin and leave for 10-15 minutes on a greased board to rise slightly.
At this time, put a large frying pan on the fire, heat it up, then pour in the oil and heat it over medium heat almost to a boil, after which we lower the temperature a little (by 1-2 notches) and it is on this fire that we will fry the whites.
Place the belyashi in hot oil with the seam (hole) down and fry for 7 minutes under the lid, then turn the pies over with the rosy side up and cook for another 7 minutes, but without covering.

We will not turn the whites over again, otherwise juice may begin to come out of the seam. That is why you should adjust the frying temperature yourself so that during the 14-15 minutes of cooking the whites do not burn and remain pale, possibly raw inside.

Place the finished meat buns with a fork on a dish lined with napkins to drain off excess fat, and after a couple of minutes they can be transferred to a serving dish for serving.

If you follow our recipe step by step, you will not only be able to prepare an excellent filling, but you will also learn how to properly fry belyashi in a frying pan so that they turn out soft, juicy and in perfect condition. literally melting in your mouth. But we warn you in advance, get ready for the fact that after such cooking, your household will demand these delicious meat pies for breakfast, lunch and dinner every day.

Belyashi or Tatar meat pies have become popular in many home kitchens. They are tasty, satisfying and very aromatic, and you don’t need any special skills or abilities to prepare them. But there are still some nuances on how to fry belyashi correctly so that they do not burn and remain juicy. The baking process is influenced by factors such as the thickness and composition of the dough, the type of filling used, the presence or absence of a hole on the surface of the white dough, temperature regime preparations and even the selected utensils for frying. Using advice experienced housewives and some rules, you can easily diversify home menu delicious dish from dough with meat.

Dough

White dough can be purchased at finished form or do it yourself. Although the preparation will take some time, the result will exceed expectations, since the bread shell will be fresh and soft.

Advice! Yeast-based dough should be preferred.

To knead it, you need to heat one glass of milk and mix it with one tablespoon of sugar and a packet of dry yeast. Leave the resulting mass for about fifteen minutes in a warm place until a “cap” forms.

The flour must be sifted, after which it is placed in a separate container, creating a hole in the middle of the slide. Add one egg, six tablespoons of vegetable oil, yeast mixture and mix everything quickly, forming tender dough. The resulting bread mass is sprinkled with flour and left to brew for an hour. After such a period of time, it doubles. If the dough turns out watery and sticks to your hands, then before frying, you need to correct it by adding a little more flour.

Ground meat

Traditional belyashi is made from lamb, but pork fillet is quite suitable for the filling, beef pulp and even chicken meat. The product can be twisted in a meat grinder or simply finely chopped. You should add chopped onions in a 1:1 ratio and a little milk or cold water so that the minced meat becomes juicier. Be sure to add salt and pepper to taste to the meat and mix the ingredients thoroughly. Ready stuffing It is recommended to put it in the refrigerator overnight so that it can brew.

Fillings

Belyashi is delicious meat dish, but they are prepared not only with minced meat. The filling can be boiled potatoes or fresh cabbage.

You need to mash the potatoes, add raw eggs, butter, sautéed onions and salt to taste. Everything is mixed well, placed in the dough, after which the finished belyashi can be fried in a frying pan.

And cabbage is usually used in addition to minced meat. Better to give preference white vegetable, which is passed through a meat grinder along with the fillet. Chopped onions and spices are also placed in the prepared mass.

Blank

Sprinkle the table with flour, place the dough on it and roll it into “sausages” with a diameter of about four centimeters. Then divide each of them into one-centimeter pieces, form into balls and roll them out no thicker than 4 mm. Place the minced meat on the resulting round cakes, one and a half teaspoons in the middle. The edges of the dough should be lifted and sealed with your fingers so that there is a hole. Although many people prefer to make belyashi in the form of closed pies, so that large quantity its own liquid remained inside.

Frying

Not everyone knows how much and how to properly fry belyashi in a frying pan. It is better to choose dishes with a wide diameter and a thick bottom. Semi-finished products are prepared without preliminary defrosting for about ten minutes on each side. This product should be fried over low heat under a closed lid. small quantity vegetable oil.

Fresh belyashi in a frying pan begin to fry from the side of the hole, placing them in hot oil. It is necessary to leave a little space between each product, as the dough will increase in size. Over medium heat, cook the meat pies for five minutes per barrel. According to the advice of experts, there is no need to save on oil, pouring it so that the whites are completely immersed in the liquid. The lid should not be closed. Ready buns should have a golden color and crust.

Preparation meat pie It doesn’t cause any difficulties in a frying pan, but is it possible to fry belyashi in a slow cooker? This method allows you to use less oil and is more accurate, since the high sides of the bowl do not allow the liquid to splash out. In the “Frying” mode, the product is baked for twenty minutes under a closed lid. At the same time, do not forget to turn the whites over after half the time.

Advice! If you are not sure that the dough or meat remains raw, then you can put each pie on its side and fry for another ten minutes.

Place the finished baked goods on paper towels so that excess oil can be absorbed.

Belyashi have proven themselves in home kitchen their taste qualities, nourishing properties and in a simple way preparations. Frying them is quite simple if you follow the appropriate technology. Fragrant dish diversifies the menu and will be a pleasant addition to a family dinner.