Store-bought whites recipe with meat. Dough for whites - lush meat pies in a few minutes

In many former republics of the USSR, pastries such as belyashi are very common. Those who had a Soviet childhood will surely remember the stalls in which a good-looking aunt fried and immediately sold pies with jam and belyashi with meat. Hot, fragrant, tasty and satisfying pastries were sold out in an instant. Now, although newfangled hot dogs, shawarma and hamburgers have appeared, whites do not lose their popularity. And at the mere mention of this word, you just want to bite off a piece of hot pastry with juicy meat filling.

So what's the deal? It's quite easy to prepare them. The main thing is to gather strength and thoughts, stock up on a good mood, flour and minced meat, and fry whites, teasing the aroma of households and neighbors.

We offer you three recipes to choose from. But first, a little about what kind of dish it is and how to cook it correctly.

Belyashi comes from Bashkiria and Tatarstan. They are fried pies stuffed with chopped or twisted meat (minced meat). Only in their homeland they are called peremyachi, and beyond its borders another name has spread more widely - belyashi. For their preparation, both unleavened and yeast dough are used. Belyashi are fried with meat in a pan. And one more small nuance, the top of the whites should have a hole through which the meat filling peeps through, due to the hole, the minced meat does not remain half-cooked during frying.

When there is absolutely no time, you can use store-bought pie dough for whites. If you like to mess with flour yourself, then there are options to choose from - yeast dough on water, whey or milk, or quick on kefir with soda. As for the filling, they usually mix ground pork and ground beef. Based on your preferences and capabilities, you can use chicken, turkey, lamb meat for whites.

Belyashi with meat on the water (milk)

We offer to cook yeast belyashi according to a very simple recipe. The dough is kneaded with dry yeast and milk, after baking it turns out soft and airy, with a crispy crust (if there is no milk, ordinary water is quite suitable). Minced pork and beef are used as a meat filling.

Taste Info Patties

Ingredients

water (or milk with a fat content of 1.5% -2.5%) - 200 ml;
sugar - 1 tsp;
dry quick yeast - 1 tsp;
white wheat flour - 450-500 g;
chicken egg - 1 pc.;
vegetable oil - 3 tbsp. l. (+ for roasting);
minced meat - 0.5 kg;
green onion - 1 small bunch;
ground black pepper and salt - to your taste.

How to cook delicious belyashi with meat in a pan

First of all, prepare the yeast dough. Pour boiled water (or milk) into a wide bowl, heat a little and add dry yeast. To make them dissolve and play faster, pour a teaspoon of granulated sugar into the water. Literally after 10 minutes, you will notice that a foam “cap” has formed above the surface of the water.

Sift the wheat flour into a suitable bowl.

Add salt (about one teaspoon) to the flour, mix and form a funnel in the center. Break a chicken egg into a flour funnel, pour in vegetable oil (3 tablespoons will be enough), add yeast dissolved in water. Knead the dough, cover it with a culinary film and send it to rest for 40 minutes in a warm place.

Prepare the filling. Wash, dry and chop fresh green onions. Transfer it to a bowl, add minced meat here.

Season the filling to your taste with ground pepper and salt, mix everything well.

Dust a work surface with flour, transfer the dough and punch it down.

Divide the dough into balls the size of a baby's fist. Roll out each ball into a cake approximately 5-6 mm thick.

Put the meat filling on the round blanks (approximately 1 tablespoon each).

Gently and beautifully pinch the edges of the cake to the center so that you get a belyash.

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For frying, take a frying pan with a thick bottom or non-stick coating, pour in vegetable oil. When it warms up, put the whites with the pinched edges down.

Fry on each side until a delicious crust appears.

Put the finished pastry on a dish covered with a paper napkin or towel, this will help get rid of excess fat.

Tatar belyashi with meat are ready! Enjoy your meal!

Belyashi with meat on kefir

Now we propose to make belyashi on kefir. Households will be delighted with the appetizing crispy crust, airy dough soaked in meat juice, and the most delicate juicy stuffing inside. And the hostesses will definitely like the recipe in terms of cooking, because the dough on kefir is prepared easily and quickly.

Ingredients

kefir (fat content 1% -2.5%) - 400 ml;
baking soda - 2 tsp;
chicken eggs - 4 pcs.;
sugar - 2 tbsp. l.;
vegetable oil - 4 tbsp. l. (for the test);
salt - 2 tsp;
white flour - 6 cups;
minced meat - 600 g;
onion - 3-4 pcs.;
ground black pepper and salt (for minced meat) - to your taste;
cream - 2 tbsp. l.;
vegetable oil - for frying.

Cooking

Pour kefir into a bowl, heat a little and add soda to it. Mix and let the mass stand for 5 minutes.
Now add sugar, eggs, salt and vegetable oil, mix everything well.
Gradually sifting and adding flour, knead the dough. Let it rest for half an hour, and in the meantime prepare the filling.
Peel the bulbs, wash and chop finely. Combine the onion with minced meat, season with salt and pepper, pour in the cream and mix everything thoroughly until smooth.
Divide the dough into pieces, roll each into a round cake.
Put the filling in the center of the cake and form whites, pinching the edges up and making a small hole in the middle.
Take a frying pan and heat the oil in it (there should be enough oil so that the whites are half immersed in the oil). Make a medium fire and put the whites with a hole down. Fry until golden brown on both sides and transfer the pastries to a paper towel to drain excess fat.
Whites on kefir turned out wonderful. Serve them hot.

Belyashi with minced chicken on whey

And one more recipe - belyashi with minced chicken. We will prepare the dough with yeast, but not with milk or water, but with whey. By the way, this dairy product can sometimes replace milk, but it costs much less. For minced meat, it is advisable to take different parts of the chicken, because if you use only the breast, it will be dryish.

Ingredients

serum - 450 ml;
dry fast-acting yeast - 10 g;
sugar - 3 tbsp. l.;
chicken egg - 1 pc.;
salt - 1.5 tsp;
vegetable oil - 3 tbsp. l. (for the test);
white flour - 650 g;
minced chicken - 600-700 g;
bulbs - 3-4 pieces;
ground black pepper and salt (for minced meat) - to your taste;
vegetable oil - for frying.

Cooking

Pour whey into a bowl, warm slightly, add yeast with sugar, mix. To play the yeast, let the mass stand for 15-20 minutes.
Now beat in the egg, add salt with vegetable oil, mix.
Gradually sift and add flour. Knead the dough, then cover it and let it stand for 40-60 minutes.
In the meantime, get on with the filling. Chop the peeled and washed onions into small cubes and mix with minced meat, season with pepper and salt to your liking.
Divide the dough into pieces, roll out cakes from them.
Put the minced meat in the middle of the cakes and pinch the edges, leaving a hole in the middle.
In a very hot oil in a frying pan, fry the whites on each side until a delicious golden brown. First lay out the side where the hole is, and then turn over.
Transfer the finished pastries to paper napkins to remove fat, then serve delicious belyashi to the table.

Cooking Tips

The dough for whites should be elastic and soft, not stick to your hands and lend itself well to modeling. When it is ready, be sure to let it rest. Transfer to a bowl, covered with cling film, or into a plastic bag dusted with flour inside. In this state, it should lie down for 30 to 40 minutes.
Never ignore the process of sifting flour, due to this it is saturated with oxygen and the finished dough is airy.
Traditionally, delicious belyashi with meat is served with sour cream or kefir. You can drop them instead of bread to thin soup or meat broth.
The method of modeling whites, of course, will not affect their taste, but you always want the finished pastries to look neat. The traditional form is a round pie, shaped like a bag with a hole in the center. Due to such a hole, the minced meat is fried evenly and it is necessary to initially put the belyash on this side in the pan. Someone immediately sculpts whites, pinching the edges so that there is a hole in the middle, and some housewives prefer to make cakes first, and then cut a hole with a knife. Choose whichever is more convenient for you.
Triangular whites look no less pretty, try to make pastries of this shape, just do not forget about the hole in the center.

Secrets of delicious toppings

Do not use ready-made stuffing, make it yourself. You will need equal proportions of fatty beef and pork. Rinse the meat, dry and scroll in a meat grinder with a fine grate. If you want an even softer consistency, roll the minced meat twice.
To make the minced meat more juicy, put more onions in it. The ideal proportion is 1 part of onion for 2 parts of meat. Just do not twist the onion along with the meat in a meat grinder, it must be cut into very small cubes and crushed a little with a crush.
The filling will turn out more juicy if you add salt to it just before the formation of whites.
If you are going to fry belyashi, and there is only beef from meat, be sure to add some fresh bacon to the minced meat.
You can use any seasonings and spices suitable for minced meat in the filling.
For juiciness of the filling, you can pour in quite a bit of cold water or milk.
The classic filling for belyashi is minced meat, but many chefs experiment and make these products with potatoes, cheese, mushrooms or fish. Try it and you, it turns out no less delicious.

And hot whites. Unfortunately, it is not always possible to be sure of their quality and taste on store shelves. Therefore, I prefer to cook these dishes on my own at home. Today we are preparing belyashi with meat - a very tasty homemade recipe that always works out well.

The dough for belyashi turns out to be soft and airy, and the filling is juicy and very tasty. Of course, whites with meat are quite a high-calorie dish, but sometimes you can treat yourself and your family, especially since these whites with meat in a pan are just delicious!

Ingredients for the dough for belyashi:

1 kg wheat flour
250 ml milk
250 ml water
10 g dry yeast
60 g margarine or butter
2 yolks
2 tsp salt
2 tbsp. l. Sahara
50 ml sunflower oil per dough
500 ml vegetable oil for frying

Minced meat for whites:

250 g beef
250 g pork
5 bulbs
3 art. l. kefir
1 tsp salt
1 tsp black pepper

How to cook belyashi with meat in a pan:

In a deep bowl, mix milk and room water. Add salt and granulated sugar to the liquid, thanks to which the yeast is activated. Add instant dry yeast and mix everything with a whisk.

Then add a glass of flour to the mixture. Be sure to sift it first to enrich it with oxygen.

Melt a piece of butter or margarine and cool to room temperature. If desired, a vegetable-cream mixture can be added to the dough for belyashi with meat.

Separate the whites from the yolks. We add only yolks to the dough, they will make it especially tender and airy.

Then pour in the melted butter.

Thoroughly mix the dough with a whisk so that all the ingredients are combined, as required by the recipe for whites with meat in a pan.

Now we will gradually add the sifted flour, mixing the dough each time until smooth. When it becomes thick, transfer it to a floured work surface and continue to knead it with your hands.

More than one kilogram of flour should not be added to the dough, even if it still sticks to your hands. Otherwise, it will turn out too steep and the whites will not be airy.

Now, in several steps, mix in the odorless vegetable oil into the dough. Then put it in a greased dish, cover with a towel and leave for 30 minutes.

Peel and cut the onion as small as possible, salt and mix. Thanks to this, we will get very juicy belyashi with meat.

We wash the meat, clean it and chop it in a meat grinder. Add chopped onion, ground black pepper and a little salt to the minced meat. For juiciness, pour three tablespoons of kefir into minced meat with meat and mix.

Divide the dough into small balls the size of an egg. Lubricate your hands with vegetable oil and stretch the dough into a cake. Place a tablespoon of filling in the middle.

We pinch the edges of the dough, leaving a small hole in the middle, as in the photo.

We will form the rest of the products in this way. Let's give them 10 minutes.

Pies with a hole and a juicy minced meat filling, fried in oil, conquered many hearts and stomachs, but not many housewives, it turns out, make these pastries delicious. The success of this event depends not least on the test used. Yeast dough for whites in this sense remains out of competition.

Classic yeast dough for whites

This yeast base for whites is made from a minimum of ingredients and is kneaded with water, but many consider it the most delicious and correct.

To prepare it, you only need:

250 ml of water;
20 g fresh yeast;
5 g sugar;
5 g salt;
45 ml of non-aromatic oil;
480 g flour.

The sequence of processes during mixing:

Dissolve yeast, salt and sugar in water. Pour in vegetable oil, pour flour.
Knead until a plastic state, and then remove for an hour in heat to rise.

When kneading dough according to any of the above recipes, you should not take the amount of flour as an indisputable value. Flour from different manufacturers differs in its properties and it may require more or less.

With dry yeast

Dry yeast speeds up and simplifies the process of kneading dough. It is not at all necessary to activate them by dissolving them in a warm sweet liquid. At the same time, the quick dough for belyashi does not suffer in any way in terms of the quality of baking.

For kefir dough with dry yeast, the proportions of the following products are selected:

250 ml of kefir with a fat content of 3.2%;
30 g of granulated sugar;
3 table eggs;
5 g of table salt;
11 g baking dry yeast;
450-500 g of premium flour.

Taking action:

Mix all dry and loose dough components in one large bowl.
Whisk the eggs with a whisk and combine with kefir into a homogeneous liquid. Make a well in the dry mixture and pour in the kefir with eggs.
Start kneading the dough with movements from the edges to the center. When all the ingredients are collected in a single mass, transfer the dough to the table and knead well.
Lubricate a large bowl or pan with non-aromatic oil, place the dough collected in a bun. Cover everything with a towel from above, or tighten with a layer of cling film.
You can forget about the test for two hours, and then safely proceed to the formation of whites.

Butter dough

This type of dough has its own characteristics that distinguish it from other recipes. Baking (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very lush. But, despite this drawback, such pastries, according to many lovers of whites, are tastier.

Prepare a delicious version of the test from:

300 ml of water;
30 g fresh yeast;
30 g of sugar;
table egg;
50 g butter;
30-45 ml of non-aromatic oil;
2.5 g salt;
650 g flour.

Progress:

For dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a liquid homogeneous dough and leave it alone for half an hour. Water does not need to be heated, room temperature is enough.
In the ripened dough, mix the egg, liquid butter, salt and the remaining flour. When the dough stops sticking to your hands, stir in the vegetable oil.
Before starting the molding of products, you need to let the mass ripen in heat. This will take 1-1.5 hours.

On sour cream

Successful belyashi are always with a juicy filling, but not every type of dough is able to keep all the meat juices inside the baking. Sour cream-yeast dough is considered ideal in this regard. It is not difficult to prepare it, since it uses a non-paired kneading method. You can take sour cream of any fat content, even heavy cream will do.

The composition of sour cream dough for whites:

250 ml sour cream;
30 g of pressed yeast;
50 g of granulated sugar;
2 yolks;
70 g softened butter;
4 g salt;
500 g flour.

Mixing algorithm:

Grind the yeast with sugar and sour cream, add two egg yolks slightly beaten with salt and mix.
Then add flour. You need to mix it in small portions. When the dough can already be kneaded with your hands, mix in soft butter in two or three steps.
Transfer the finished elastic dough to a bag sprinkled with flour and leave to ripen for 2 hours in a warm place. After that, you can divide the dough into parts and proceed to the formation of whites.

How to cook crispy dough for whites?

As they say, there is no friend for taste and color, so some appreciate the softness and porosity of the base in whites, while others love crispy pastries with a golden crust. Yeast dough, part of the flour in which was brewed with boiling water, fully meets the requirements of crispy crust lovers.

For the base of crispy whites you will need:

300 ml of boiling water;
100 g of sugar;
5 g salt;
30 g butter or margarine;
30 g mayonnaise;
5 g dry yeast;
75 ml of vegetable oil;
600 g flour.

Procedure:

Pour sugar, salt into a large bowl, put softened butter, mayonnaise and pour vegetable oil. Pour this mixture with boiling water, mix quickly so that everything is mixed into a homogeneous solution.
Sift half of the flour onto the hot liquid, pour dry yeast on it. Top with the remaining flour again.
Quickly knead the dough and leave a warm bun of custard yeast mass, leave to rest for 40 minutes, and then you can fry the pies.

Yeast Potato Recipe

If boiled potatoes in dough seem impossible for the hostess, then you should definitely try to cook whites on it. Baking will turn out without the aroma of potatoes, long non-stale and very soft. In addition, the recipe for this test will help out if only first grade flour is in the kitchen. Potato starch can improve the quality of baking.

For one kilogram of potato yeast dough or 10-12 whites, you need to take:

200 ml of warm potato broth;
180 g boiled potatoes;
1 egg;
30 ml of vegetable oil;
25 g sugar;
7 g salt;
12 g fast-acting yeast;
550 g flour.

How to prepare the dough:

Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products must be poured into one container and mixed with an ordinary culinary whisk. So all the components are evenly distributed.
Turn warm boiled potatoes into puree using an immersion blender, then add the egg, vegetable oil and the broth in which the potato tubers were boiled into it.
Mixing liquid ingredients is also easy with an immersion blender. When the base becomes lush and airy, it's time to introduce a loose mixture.
The resulting mass must be diligently kneaded for at least 10-15 minutes so that it becomes soft, like an earlobe and sticks a little to your hands.
The dough needs an average of 1 hour and 40 minutes to rise and prove. After about an hour, you will need to knead the rising mass a little. When it takes up three times the original volume in the bowl, the delicious dough for white potatoes on potatoes will be ready.

On milk

In milk, you can knead any yeast dough for belyashi, in the recipe of which there is water. It just needs to be replaced with milk. What kind of liquid to take as a basis is not so important for whites, since the filling itself makes baking hearty, but lovers of milk dough can bake pies with a hole and meat filling from such ingredients.

250 ml of milk;
100 g butter;
50 g of sugar;
25 g pressed fresh yeast;
6 g salt;
320-460 g flour.

Test preparation steps:

Boil milk. Throw in it a measured amount of all ingredients except flour and yeast. Stir so that all products are dissolved in milk.
When its temperature becomes close to 35-37 degrees, dissolve the yeast in it, add flour and knead a non-sticky, smooth dough.
Collect the mass in a round bun and put in heat. When the dough has doubled in size, punch it down. After that, it will be ready for transformation into delicious belyashi.

Belyashi appeared in Tatar cuisine, but many residents of the CIS countries also liked these delicious meat pies. We tell you how to cook belyashi, a detailed recipe, two types of dough and meat filling.

Features and differences of whites with meat

Classic belyashi is made from yeast dough stuffed with minced meat or minced meat. What is sold today in retail chains under this name can hardly be called belyashi, rather, these are ordinary pies with meat filling. The main difference between the belyash is its round shape and a hole in the middle.

Why do they leave a hole in whites

A hole is needed so that the filling does not remain raw during frying. In an ordinary pie, the meat filling is distributed evenly inside, without forming a thick layer that is difficult to fry. And in belyash, the filling turns out to be a cutlet, by wrapping it in a circle of cakes, and as the dough fries, the filling simply may not be ready. The side with the hole is always fried first, so that the raw minced meat is covered with a crust and, after turning, is fried, and the meat juice remains inside the patty.

White dough

Dozens of test recipes for whites can be found. Consider the two most popular options: classic yeast dough and yeast-free kefir.

Dough for belyashi yeast on the water

Pour a tablespoon of sugar into a bowl and dissolve 25 g of fresh yeast in it. Pour in 250 ml of warm water, mix. Add 50 ml of vegetable oil, a teaspoon of salt. Sift 3 cups of flour, knead the dough. Knead until it becomes homogeneous, elastic. You may need a little more flour, but do not make a tight dough.

Lubricate a large bowl with vegetable oil inside, put a ball of dough into it. Cover with a cotton towel and leave to rise in a warm, draft-free place. Usually, the dough needs 1-1.5 hours to ferment. If you see that it has risen and started to fall back - it's ready.

Dough for belyashi on kefir without yeast

This dough cooks faster than yeast dough. He needs to be allowed to settle for a little time, but at this moment you can just do the minced meat.

Take a glass of yogurt, 2 chicken eggs, one tablespoon of sugar and two vegetable oils, one teaspoon of salt and soda. Flour in the dough will take about 3-4 cups, but based on its average amount, you need to take into account the quality of the flour - you may need a little more or less.

Mix all the ingredients and knead a soft dough. Sprinkle the resulting ball with flour, leave it on the work surface and cover with an inverted bowl in which the dough was prepared so that it does not weather. Leave for 15-20 minutes to rest.

Stuffing for minced meat whites

For such a quantity of ingredients that are indicated in the dough recipes above, 300 g of meat, 3-4 small onions, salt and pepper to taste are enough. Scroll the meat through a meat grinder, and cut the onion into small cubes. Add salt, a mixture of peppers or your favorite seasoning, such as suneli hops, and knead the minced meat with your hands.

It's no secret that the whole gastronomic palette of the taste of belyash lies precisely in the meat juice released from the filling. To make it always tasty, you need to follow some simple rules:

Choose mixed minced meat so that it is not dry. You can take both pork and beef, and a mixture of chicken (but not breast fillet) with pork or beef. If the minced meat is too lean, add a small piece of lard to it when chopping.
Don't feel sorry for the bow. For every 100 g of minced meat, take one medium onion.
Add salt and a mixture of peppers to give the filling a bright taste. You can finely chop fresh herbs - parsley, cilantro, celery - choose what you like.
After the minced meat is well kneaded, look at the consistency - it should be soft, loose, not too thick. Otherwise, add ice water to the mixture.

If you have time, it is best to let the minced meat stand for at least an hour in the refrigerator. The structure of the meat will change due to the interaction with spices, and it will turn out tasty and tender.

How to sculpt belyashi with meat

Divide the resulting lump of dough into two parts and roll each into a collar. Cut across into equal balls. Roll each piece a little with a rolling pin to make round cakes, 7-8 mm thick, while it is better to make the edges a little thinner than the middle.

Put 2 tablespoons of minced meat on each cake. Visually divide the circle into 8-10 parts. Lift one part of the dough with two fingers, and pinch the next part to it with the other hand, forming an accordion in the center. Collect all the edges in this way, leaving a hole with a diameter of 1.5-2 cm in the middle of the pie.

When working with ready-made yeast dough, the work surface and hands should be lubricated with vegetable oil so that it does not stick. In the case of kefir dough, sprinkle with flour.

How to fry belyashi in a pan

Heat a large frying pan and pour vegetable oil into it so that it completely covers the entire bottom with it. Wait for the oil to warm up.

Put the formed whites in a few pieces on the pan, with the hole down, leaving a distance of about 2 cm between the pies, as they will increase slightly in volume.

Cook over moderate heat until golden brown, 3 to 4 minutes. Then turn over and fry the second side for about the same amount.

Lay the finished whites on paper towels to drain excess oil. Serve hot.

A step-by-step recipe for belyashi with meat in a pan with a photo

If you love belyashi, but do not know how to cook them, then this step-by-step recipe for minced meat pies will help you. Now there is no need to risk your health and buy belyashi in kiosks, because it is not known what kind of meat is in them.

Dish: Pastries

Time for preparing: 1 hour

Total time: 1 hour

Ingredients

500 g wheat flour
125 ml water
125 ml milk
1 tsp dry yeast
30 g butter
30 g vegetable oil
1 PC. egg yolk
250 g pork
250 g onion
1 st. l. sugar
1 tsp salt
black pepper

Step by step recipe with photo

For belyashi, yeast-free dough is used. The dough on the dough turns out to be very lush and porous. And if you fry it, then vegetable oil will get into the existing pores and the whites will turn out to be very oily.

1. Combine milk and water. These ingredients should be at room temperature. It is not recommended to use only milk or only water for the test. In the first case, the whites will burn, and in the second, they will have a pale shade and a fresh taste.

2. Pour a teaspoon of dry yeast into the liquid mass, stir until dissolved.

3. Butter or margarine should be melted over low heat or a water bath.

4. Add butter to milk and yeast. Put the yolk there, a little flour, salt and sugar, stir the mass with a spoon. You should not put a whole egg in the dough along with the protein. In this case, the dough will turn out less fluffy.

5. Now gradually add the remaining flour and knead the dough.

Put the dough in a bowl, cover with a towel and put in a warm place for half an hour.

Stuffing with pork meat

7. In the meantime, prepare the filling. To do this, cut 250 grams of meat into small pieces and pass through a meat grinder.

8. In order for the filling to be juicy, you should take meat and onions in equal proportions. Peel the onion and chop finely.

Add the onion to the minced meat, salt and pepper the filling to taste.

How to cook belyashi with meat in a pan

9. Divide the prepared dough into small pieces, make a cake with a diameter of 10-12 cm from each.

10. Place a spoonful of filling in the middle and seal the edges, leaving a hole in the middle.

Form all whites and leave to stand on the table for 10 minutes.

11. In the meantime, heat the pan and pour in the vegetable oil. You will need a lot of oil, when frying it should cover half the height of the belyash. This is necessary so that when turning the belyash is completely fried.

Fry the belyash first from the side with the hole, and then on the other side over medium heat until golden brown.

According to this recipe, 9 meat pies were obtained from the given amount of products.

Belyashi with meat, especially in a fried variation, is not a dish that can be recommended to cook often, but sometimes you can treat yourself and your household to such a tempting and fragrant unsweetened delicacy by preparing it yourself at home.

How to cook belyashi with meat?

Any recipe for belyash with meat involves the simultaneous design of two components - the filling and the dough, the quality of which fully determines the final result and the impression of tasting your favorite dish. In our case, minced meat with onions will be used as filling, and when creating it, certain subtleties of the recipe must be taken into account, without which the minced meat will not be juicy.

Juicy minced meat for belyashi with meat

The classic filling for belyashi with meat should be prepared from lamb, but in our cuisine they often use fatty pork or its mixture with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it with a sharp knife into medium-sized cubes - this is one of the secrets of the juiciness of the filling. Do not use a large amount of spices and seasonings, but add salt and pepper to taste. A little ice water, finely crushed ice or chopped raw potatoes added to the filling will also add juiciness to the products.

Ingredients:

fatty pork and beef - 720 g;
onion - 360 g;
water - 120 ml;
salt and pepper.

Cooking

The meat is ground through a meat grinder.
Onions are peeled and chopped into cubes as small as possible.
Mix the meat component and the onion mass, add salt to the minced meat, pepper and pour in a little ice water or milk.
Before decorating the products, the filling is kept on the shelf of the refrigerator for about thirty minutes.

Belyashi dough with meat

The ideal homemade whites with meat, the recipe of which is verified and balanced, are soft, fluffy and just melt in your mouth. For these properties, properly made dough is the answer. It should not be tight and oversaturated with flour or baking powder. The right flour base is soft, but not viscous, easily kneaded and molded without difficulty. Next is a simple recipe for yeast dough, from which you can make delicious belyashi with meat.

Ingredients:

flour - 620 g;
water - 340 ml;
fresh yeast - 20 g;
granulated sugar - 40 g;
salt - 10 g;
peasant butter - 35 g.

Cooking

Yeast, salt and sugar dissolve in water heated to 40 degrees.
The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter at the end.
Leave the container warm for an hour and a half for the contents to approach.
After the mass has doubled in volume, you can proceed to the design of products.

How to sculpt belyashi with meat?

Cooking belyashi with meat is not only making dough and fillings. Products must also be properly molded. In modern cooking, there are two options for the design of blanks - in a closed and open way. Let us further consider the subtleties of modeling closed whites.

The finished flour lump is made out with a sausage five centimeters thick.
Cut it into equal pieces.
Roll each cut into a ball.
Place round blanks on the table for 30 minutes for proofing (for yeast dough).
Knead each ball until a cake is obtained.
Spread a spoonful of filling on top.
Fold the edges of the dough up and pinch them.
Twist the tuck and fold it down.
Lay the blanks seam-side down on a flat surface.
Give them a break and come up warm.
Gently knead the balls that have come up with your fingers until you get a flat cake and immediately lower them into hot oil for frying.

Tatar belyashi with meat are made out a little differently.

The edges of the filled cake are closed at the top, gathering like a frill and leaving a small hole.

Belyashi with meat in a frying pan

Traditionally, products are fried in hot deep fat in a frying pan, in a saucepan or a cauldron. Moreover, the recipe for whites with meat in a pan can be both classic, implemented in compliance with all norms and rules, and noticeably different from those. Next, we will consider variations of the quick preparation of such fried products in a pan, the design of which will significantly save time.

Belyashi with meat - a recipe for kefir

The properties of kefir to increase the splendor of baking and transform its characteristics for the better can be applied in this case. The following instructions outline how to cook belyashi with meat in a pan from quick yeast-free kefir dough. Products are soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and you will learn the nuances of creating a flour base below.

Ingredients:

kefir - 245 ml;
flour - 480 g;
eggs - 2 pcs.;
granulated sugar - 25 g;
salt and soda - 10 g each;
refined oil for dough - 40 ml;
unflavored frying oil - 360 ml;
filling - 500 g.

Cooking

Kefir is combined with soda and left for ten minutes.
Eggs are beaten, sugar, salt are poured in, oil is poured in and the components are mixed with a whisk.
Pour flour in portions and knead.
The resulting lump is left for thirty minutes under the film.
Cut it into pieces, make out a cake from each.
The filling is placed in the center, the edges are folded up and pinched, leaving a small gap (hole).
Spread the blanks in hot oil with the hole down and fry the products until golden brown on both sides.

Recipe for lazy belyashi with meat on kefir

Lazy belyashi with meat, a delicious homemade recipe of which is described below, are cooked much faster than classic yeast and even yeast-free kefir. However, they are divinely fragrant, mouth-watering and delicious. Perhaps the only drawback of the products will be the excessive fat content at the exit, which can be reduced by laying them out on a paper towel for a few minutes.

Ingredients:

kefir - 490 ml;
flour - 320 g;
egg - 1 pc.;
granulated sugar, salt and soda - 10 g each;
refined oil for frying - 180 ml;
filling - 330 g.

Cooking

Kefir is mixed with soda, and after ten minutes salt, sugar, egg and flour are added.
Knead the mass with a whisk so that it comes out with a texture like the basis for fritters.
Heat the vegetable fat in a frying pan, spread the dough into it at some distance with a spoon, and place small flat cakes of minced meat on top.
Fill the filling with a small amount of dough on top and brown the workpieces over medium heat on both sides.

Recipe for belyashi with meat in the oven

One, perhaps, the most significant drawback of fried whites is the excessive fat content of the products at the exit and the not entirely healthy, although very appetizing fried crust. Next, you will learn how to bake belyashi with meat devoid of unwanted greasy gloss in the oven. Such heat treatment of products is much more useful than the traditional one. The main thing is to implement it correctly, and then the products will be no worse than classic, fried in oil.

Belyashi with meat - yeast recipe

Products in the oven are soft if the dough is properly prepared. It can be made yeast-free on kefir, following a recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using quality ingredients, always turns out to be lush, fits perfectly and gives an excellent result.

Ingredients:

flour - 520 g;
milk - 220 ml;
dry yeast - 10 g;
granulated sugar - 25 g;
salt - 10 g;
eggs - 2 pcs.;
butter - 45 g;
filling - 950 g.

Cooking

Yeast, sugar are dissolved in warm milk, a few tablespoons of flour are added, stirred and left for twenty minutes.
Add eggs, salt, melted butter, the remaining flour to the dough and knead.
Approached lump is divided into portions.
Make out whites and let them come up.
Products will be ready after 20 minutes of baking in the oven at 185 degrees.