Belyashi with meat in a frying pan and in the oven - very tasty homemade recipes

Good afternoon!! Today, my dear readers and subscribers, I want to share with you recipes for the most delicious fried pies - belyashi recipes.

In general, belyash is a common dish in Russia, and its origins are Tatar. Belyash is a fried pie made from yeast or puff pastry with meat filling.

I usually make these pies from minced meat without holes, although true Tatar belyash is still made with minced meat and always with a hole. Therefore, today we will analyze with you the most popular recipes for pies, some may be new to you or known and loved by your family.

Step-by-step recipe for making kefir without yeast

Please note: belyashi can be prepared closed, as in the previous recipe, or open, as in this one. You can put more minced meat in an open belyash, because it is better fried, but a closed one has a juicier filling, due to the meat juice remaining inside.

Ingredients:

The ingredients are enough for 10-12 whites.

Preparation:

1. We start by dissolving soda in kefir. At the same time, a fairly active release of carbon dioxide will begin and the kefir will increase in volume. Therefore, do not add soda to a glass of kefir filled to the brim. Take a larger vessel.

2. In another bowl, beat the eggs, adding salt and sugar. Then pour in the prepared kefir and mix everything thoroughly.

3. Well, then we begin to add and stir in the sifted flour in portions.

4. When the dough comes together in one lump, transfer it to a work surface sprinkled with flour and continue adding and stirring in flour. When the dough stops sticking to your hands and the table, add vegetable oil to it and knead again until the oil is completely absorbed. The result should be a smooth and elastic dough.

Belyashi with meat in a frying pan

According to the classic version, belyashi is cooked on a frying pan in oil. Therefore, if you don’t have an oven, we offer a recipe in a frying pan. You can use it if you have an electric stove and a frying pan in your arsenal.

For the filling we take:

• Pork or any other minced meat - 0.5 kg;
• Onion – 2 pcs.;
• Salt pepper.

For the test:

• Flour - 3.5 cups;
• Salted oil - 3 tbsp. l.;
• Egg – 1 pc.;
• Dry yeast – 1 tbsp. l.;
• Milk – 1 mug;
• Sugar – 1 tbsp. l.;
• Salt – a little.

Preparation:

1. We dilute the yeast in warm milk and add sugar to it. While they dissolve, mix flour, egg, salt in a bowl. Now pour in the diluted yeast and start kneading the dough. When it becomes soft but not sticky, leave it in the same bowl and put it in a warm place, covered with a towel.
2. Pass the meat and onions through a meat grinder. Mix everything well until smooth, add salt and pepper.
3. If our dough has risen, dump it onto a board sprinkled with flour and roll out scarlet balls, turning them into flat cakes. There is no need to make them too thin.
4. We put our filling on the flatbreads and close the minced meat, lifting the edges, forming a beautiful border. There should be a hole in the middle.
5. Pour oil into a deep saucepan or saucepan and fry with the holes down first. Frying time depends on the size and is approximately 5-7 minutes. Do not make the flame too strong so that the whites do not remain raw inside.

After preparation, we begin tasting.

The most successful recipe for whites with minced meat

I gave you my word that I will tell you about the recipe for an easy and simple way to prepare whites? I share. It will turn out awesome. And if you are new to making pies, then surprise everyone with the deliciousness of the delicacy!

Professionals will also like how aromatic pastries are prepared. I promise.

Components:

• 500 gr. flour;
• 2/3 cup sour cream;
• 3 chicken eggs;
• 3 tbsp. l. butter;
• 2 tbsp. l. sugar;
• salt for the eye.

For filling:

• 400 gr. minced meat or minced meat;
• 2 tsp. cream;
• 1-2 onions;
• pepper on the eye.

Additionally:

• 1 egg;
• 50 gr. butter.

Preparation:

1. You need to take a saucepan, add butter into it, melt it over low heat. Then remove the pan from the burner and let the fat cool.

2. Now you should prepare a deep bowl and sift the flour over it. Even if it is already cleaned. Why? This way the dough will be saturated with oxygen and become more airy.

Then make a hole in the flour, break 2 eggs into it, add sour cream, cooled butter, sand and salt. Mix everything. You will get a light and elastic dough.

3. Next, let's prepare the table: put a wooden board on it on which we will create. Now you need to sprinkle it with flour and remove the dough from the bowl. You need to mix it a little with your hands.

Then you should grease the dough and the container where it will go for half an hour with vegetable oil. Cover everything with a towel and put it in a cool place.

4. While the dough is maturing, you need to take the onion and finely chop it on a cutting board. We will need it for filling.

5. Next, prepare a deep bowl and place the minced meat in it. Add cream, chopped onion, pepper, salt and mix. It is better to use several types of meat in minced meat - this way the filling and yeast-free dough will be juicier.

5. When half an hour has passed, place the lump of dough on a floured board and divide into small balls. Take a rolling pin and roll out the rounds into flat cakes, sprinkling them with flour. Next, take the filling with a spoon and place it on the flour pancake. Now you need to lift its edges and, as it were, hug the minced meat with them. Pinch the dough towards the center, leaving a hole in the middle.

6. Turn on the oven at 190 degrees. While it is warming up, you need to break the egg into a glass and beat it well.

7. Now you need to take a baking sheet, cover it with vegetable oil and distribute the belisha on the surface of the sheet. Coat them with egg using a pastry brush.

8. We send our delicacy to the oven. The ripening time for the flour dish is 25-30 minutes - there is quite a bit left. While the baking is preparing, place the butter in a cup. Melt the fat in the microwave for 1.5 minutes or in a saucepan on the stove.

9. After time has passed, remove the delicacy from the oven and grease each pie with liquid butter.

Mmm... how tempting the delicacies smell. Soft, juicy. The dough is magical - it melts in your mouth. Hurry up, call everyone to the table and brag about your flour creation!

Lush correct Tatar belyashi at home

In general, Tatar belyash is very large and more like a pie. It depends only on the hostess whether she will make one huge one or many small ones that melt in your mouth. According to the classic Tatar recipe, to prepare the dough you need:

• 0.5 l. medium fat sour cream (fresh);
• 1 egg;
• salt (to taste, approximately 0.5 tsp);
• 500 gr. flour.

For minced meat you will need:

• 300 gr. veal;
• 300 gr. lamb;
• 0.7 kg of potatoes;
• seasonings and salt (to taste).

Preparation:

1. Tatars do not use yeast in principle, and the given recipe is one of the simplest and most delicious. Sift the flour, mix with salt, make a hole into which to beat the egg and pour in the sour cream.
2. Knead the dough, which should be quite soft and elastic, leaving behind the walls of the bowl and the hands of the hostess. The dough should rest for about half an hour.
3. To prepare classic Tatar whites, meat and potatoes need to be cut into cubes; the process is long and tedious, but the result will be delicious. At the end of cooking, add salt and pepper to the filling and mix well.
4. Next are two cooking options, the first is classic belyashi with pinched edges, the second is the preparation of one huge belyashi using the same technology with a hole in the center.
5. According to this recipe, the belyashi are not fried, but cooked in the oven. If the pie is large, then after an hour you should add a little water or broth inside to maintain the juiciness of the filling. Tasty and aromatic homemade Tatar belyashi will be remembered for a long time!

Belyashi with meat made from yeast dough, baked in the oven

Well, everyone will probably want to try baked juicy minced meat, drowning in meat broth and wrapped in tender dough. You will remember this taste for a long time.

Yeast dough will turn out like a feather according to this recipe. You will catch admiring glances at your pies. Let's begin their origin.

Ingredients:

• 4 cups and 3 tbsp. l. with a mountain of flour;
• 1‚5 tbsp. l. sugar;
• 300 ml. milk;
• 40 gr. butter;
• 1 egg;
• 40 ml. vegetable oil;
• 25 gr. yeast;
• salt to taste.

Ingredients for filling:

• 600 gr. minced beef;
• 2 onions;
• 2-3 cloves of garlic;
• 1 tsp. salt;
• 0‚5 tsp. pepper.

Additionally:

• 1 egg.

Preparing the dough

1. Take a glass, pour milk into it and heat it in the microwave for literally 1 minute. Of course, you can also do it on the stove in a saucepan. It is convenient for anyone, but the temperature should not rise above 35 degrees.

2. Place the milk in a deep bowl and crumble the yeast on top. Here we will add sugar and 3 tablespoons of flour. Mix the mixture and cover with a towel. Let the steam sit for 10-15 minutes.

3. After time has passed, remove the towel from the bowl. Break the eggs and place them in the dough, salt it. Next, add sunflower oil and mix everything.

4. Let's take out a saucepan and put butter in it. Place the saucepan on medium heat and wait until its contents become liquid. Then remove the dishes from the heat, let the fat cool and pour it into the dough. Let's mix everything well.

5. The turn of the flour has come. Gradually add it to the mass and mix vigorously. First with a spoon and then with your hands.

6. Next, let's prepare a wide wooden board and lay it on the table. Of course, you can work on the table itself. Sprinkle the surface with flour and dump the dough onto it.

7. Continue kneading the dough. The main thing is that it remains soft, but becomes elastic, like chewing gum. Now let's take a container and grease it and the dough with sunflower oil so that it doesn't have a rough crust. Place the flour ball into a bowl and cover with a towel. He needs to walk in a warm place for 1.5 hours.

Preparation

1. Let's prepare a tender and tasty filling. Take a blender or meat grinder. Place the onion and garlic in the technique and chop. The main feature of delicious pies is that these ingredients should not be felt in the filling, but their taste must complement the taste of the minced meat.

A huge advantage of onions is their juiciness, which makes the meat simply delicious. Garlic will give the filling a spicy aftertaste.

2. Now take a deep bowl. Place the onion and minced meat in it, pepper and salt it. Mix everything well.

3. Once the dough has risen, place it on a floured work surface. It needs to be thoroughly kneaded and the mass divided into about 20 parts. You should have flour balls with a diameter of 7 cm.

4. Next, take a rolling pin and sprinkle each bun with flour and roll it into a layer. After that, scoop out the filling with a tablespoon and place it in the middle of the flatbread.

5. One of the most crucial moments has arrived. Lift the wall of the flatbread and pinch it in a circle, placing the folds on top of each other. Be sure to leave a hole in the middle of the pie - this is one of the distinctive features of whites. Perform the above steps with each piece of dough.

6. The baking sheet needs to be greased with sunflower oil and our dish placed on it. Let it sit for 20 minutes.

7. While our preparations are arriving, turn on the oven to 180 degrees and prepare an egg for greasing the delicacy. Take a cup, break an egg into it and mix.

After time has passed, brush each pie with the yellow paste and send the dish to bake in the oven for 20-25 minutes.

9. While the pies are preparing, take sunflower oil and pour it into a cup. After removing the baked goods from the oven, grease each white with it.

How deliciously the juicy meat sizzles inside the round pies. Hot, piping hot. It’s tempting to try the stuffed delicacy as soon as possible. What else unites the family more? That's right. These are such awesome whites.

Ground meat

Traditional belyashi is made from lamb, but pork fillet, beef and even chicken are quite suitable for the filling. 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 to make the minced meat juicier. Be sure to add salt and pepper to the meat to taste and mix the ingredients thoroughly. It is recommended to put the finished filling in the refrigerator overnight so that it can brew.