Hello, dear hostesses!

Today we have a special recipe, it’s suitable even for beginners, it’s so simple.

We will make amazingly juicy and at the same time crispy and aromatic belyashi in a frying pan.

We have our own tricks for making these wonderful meat pies.

We will definitely share them with you. We will also show you the process with step-by-step photographs. Forward!

Delicious yeast whites in a frying pan

To prepare belyashi we will need:

For filling

• 700 g minced meat
• 2 pcs onion heads
• Salt, pepper, coriander to taste

For the test

• 500 ml warm water
• 2 tsp yeast (1 package dry)
• 750 g flour
• 1 tsp salt
• 1 tbsp. l sugar
• 1 tbsp. l vegetable oil
• 1 liter of vegetable oil for frying

At the end we will get 24-26 ruddy and delicious whites.

Preparing yeast dough for whites

First, let's knead the dough. To do this, place yeast in warm water, 1 tbsp. l sugar, 1 tsp salt, 1 tbsp vegetable oil, mix to dissolve the yeast.

Then gradually add all the flour, kneading the dough.

The dough turns out quite elastic. Knead it until it stops sticking to your hands.

Place the finished dough in a glass or plastic bowl and place it in a warm place until it rises.

While the yeast gets to work, making the dough fluffy, we will start filling.

Let's take minced meat, it can be minced pork and beef or minced meat with the addition of poultry, depending on which one you prefer.

We have minced pork + beef in equal parts.

One of the whitefish tricks is to add 50 g of water to the minced meat to make it more juicy.

You need to chop the onion in a blender or grind it through a meat grinder, combine it with water and add this onion pulp to the minced meat.

Season with salt and pepper; if desired, you can add coriander, it will add a piquant taste. Mix everything.

In the meantime, our dough is ready.

Our task is to roll it into a long sausage and cut it into equal pieces.

We form these pieces into balls so that it is convenient to work with them later.

Another trick: to prevent the dough from drying out while waiting for the filling, cover it with cling film.

After that, we take a bun of dough and flatten it evenly with our fingers, giving it the shape of a circle.

Make the edges thinner than the middle. This will allow you to beautifully design the neck of the belyash.

Place the filling in the center of the circle.

Now, holding the dough with your fingers, we pull the edges towards the middle and begin to assemble the neck.

Constantly pinch the dough overlapping, moving in a circle. A little practice and you will succeed.

This is the kind of pie you should get, with a small hole on top.

Press it down a little with your palm so that the meat is better distributed inside.

We do this with all our koloboks - stuff them with minced meat and pinch them.

We are getting ready to fry our belyashi.

A few secrets:

• fry the belyashi in a frying pan with a thick bottom
• add a little salt to the oil to reduce splattering
• to check if the oil is hot enough for frying, dip a wooden spatula into it; if bubbles and hissing appear, you can fry
• Do not skimp on oil, do not pour less than in the recipe, otherwise the whites will absorb a lot of oil during frying, instead of immediately becoming crispy.
• do not try to stuff as many whites as possible into the frying pan at a time; during frying, they will become fluffy and stick to each other

Place the whites in the oil, eye side down, and fry for 3-5 minutes until browned.

Turn over and fry on the other side for another 3-5 minutes.

Try not to let the juice from the whitefish get into the oil, otherwise such a shelling will begin, it won’t seem like much.

We take out the finished whites and place them on paper towels.

When the excess oil has drained from them and they have cooled down a little, you can eat them! Meal for the whole family.

Belyashi turns out juicy, tasty, with an amazing crispy crust.

See you with new goodies on our blog!

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 - a large pie made from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but the most delicious is considered to be meat and potatoes.

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

The closest relative of the Bashkir belish is the Tatar peremyach. Usually the jumpers are made in a round shape with a hole in the middle. But belyashi were originally prepared in a 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 diseases of the cardiovascular system and pancreas need to be more careful with this delicacy.

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 fragrant pies are prepared 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 the prepared minced meat and place 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 original recipe for lazy pies will help you out. 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.

Afterwards, gradually stir in flour into the kefir mixture. 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 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!

Good afternoon. Today we have a very tasty theme dedicated to whites. There are different recipes, including those intended for baking whitefish in the oven, but personally I prefer fried ones.

And in order for them to turn out as they should, it is necessary to take a responsible approach to preparing the dough for whites, because it must be both fluffy and not too thick so that the meat filling has time to fry and the dough does not burn.

This dough can be kneaded and, or it can be made. I propose to consider 3 different recipes so that you can choose the right one depending on the availability of products and free time.

How to cook fluffy belyashi with meat using dry yeast?

Let's start with the recipe that takes the most time. At the same time, it is not at all more complicated than the others, it just takes time to rise the yeast dough. The dough will be cooked with kefir, but there will be nothing wrong if you replace it with milk.

Yeast only works well in a warm environment, so the main secret to successful yeast dough is to use only those products that have warmed to room temperature

Ingredients:

• Warm water - 0.5 cups (250 ml glass)
• Yeast - 2 tsp.
• Sugar - 1 tsp.
• Kefir (milk) – 1 glass
• Melted butter - 60 g
• Salt - 2 tsp.
• Flour - 500 - 550 g

• Minced meat - 500 g
• Onion - 1 pc.
• Garlic - 2 cloves
• Water – 150 ml
• Salt, ground black pepper - to taste
• Vegetable oil for frying

Preparation:

1. Pour warm (but not hot) water into a bowl, add sugar and dry yeast. Stir and leave for 10-15 minutes until a yeast cap appears (foam on the surface of the mixture)

2. Pour warm kefir into another deep bowl (heat for literally 30 seconds in the microwave), melted butter, salt and yeast. Mix well.

If the melted butter turns out to be very hot, wait until it cools down after mixing with kefir and only then add the yeast mixture. Yeast does not like high temperatures, they die in them

3. We begin to add flour in small portions and knead the dough.

4. When the dough in the bowl is already difficult to mix with a spoon, transfer it to a table dusted with flour and continue kneading the dough there, adding the remaining flour. The dough should be smooth and soft.

Do not try to add all the flour indicated in the recipe, depending on its moisture content, you may need a little less or a little more. When the dough stops sticking to the table and hands, you can no longer add flour.

5. Place the finished dough in a bowl, cover with a dry towel or cling film and put it in a warm place for a couple of hours.

During this time, the dough will increase in volume by 2-3 times.

6. While the dough is rising, prepare the filling. To do this, add finely grated onion, salt, pepper, garlic squeezed through a press, a third of a glass of water for softness and mix everything well.

7. From the risen dough, form balls the size of a chicken egg, cover them with film and let stand for another 10 minutes.

8. Grease the working surface with vegetable oil and use your hands to form a flat cake 3-4 mm thick from the ball. Place the filling in the middle.

The tortilla should be as thin as possible to ensure the meat is cooked through. For the same purposes, you shouldn’t put too much filling.

9. We collect the edges of the cake with an accordion and mold them together.

Then lightly press down the whitewash to make it thinner.

10. When all the whites are molded, cover them with film (so as not to dry out) and let the dough rest for another 10 minutes.

After this, fry the belyashi in a frying pan with a large amount of vegetable oil over medium heat. Fry on both sides until golden brown.

It is better to cut the first ready-made white meat and make sure that the minced meat is fried. If not, increase the frying time by a couple more minutes on each side.

11. If you follow all the steps carefully, you will end up with fluffy and tender whites with a juicy filling.

Ready. Bon appetit!

Step-by-step recipe for making kefir without yeast

If you don’t have time to prepare yeast dough, you can make belyashi from yeast-free dough. It's much faster, and the result is almost the same - crispy crust and fluffy dough.

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:

• Flour - 3 - 4 cups
• Kefir - 1 glass (250 ml)
• Soda - 1 tsp.
• Egg - 2 pcs
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Vegetable oil - 2 tbsp.
• Mixed minced meat - 250 g
• Onions - 2 pcs (250 g)
• Salt, pepper - to taste

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.

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.

5. Place the finished dough in a bowl, cover with film and leave to rest for 20 minutes.

6. Take the rested dough out of the bowl and divide it into 10-12 parts. It is better to do this with hands greased with vegetable oil, as the dough will stick. We form thin cakes from individual parts. Place the filling in the middle.

7. Prepare the filling by mixing the minced meat with onion chopped in a blender or grated on a fine grater with the addition of salt and pepper.

This is a classic filling; if desired, you can add garlic and herbs and other spices.

8. We collect the edges of the cake with an accordion, connecting them together. Then we press down the whitewash a little and make a small hole in the middle.

9. We mold the remaining belyashi in the same way, and then fry them in a large amount of oil over medium heat on both sides until golden brown.

When we put the belyash in a frying pan, we first place it with the hole down.

Ready. Bon appetit!

Delicious lazy belyashi with minced meat

Well, if you don’t have time at all, then you can prepare the so-called lazy belyashi. In fact, it looks more like pancakes. Only with minced meat added to the dough.

Ingredients:

• Flour - 400 g
• Kefir - 2 cups (200 ml glass)
• Soda - 0.5 tsp.
• Salt - 1.5 tsp.
• Sugar - 0.5 tsp.
• Minced meat – 500 g
• Garlic - 1 clove
• Onion - 1 pc.
• Ground pepper
• Vegetable oil for frying

Preparation:

1. Pour warm kefir into a deep bowl, add salt, sugar and soda. Mix.

2. Then add the sifted flour to the bowl. Add it in small portions, stirring constantly, so that the dough is not very thick, but also not liquid, which will not drain, but slide off the spoon.

3. Mix the minced meat with onion, grated on a fine grater or crushed in a blender. Salt, pepper and mix again. Mix the finished minced meat with the dough.

4. Place the lazy whites on a heated frying pan using a spoon. Vegetable oil should be poured into the frying pan to a thickness of 0.5-1 cm.

4. Fry the belyashi over low heat on both sides until golden brown.

5. Done. Bon appetit!

Video about how to fry belyashi so that they are fried

And finally, let me offer you an interesting video about how to properly fry whitefish so that they are fried throughout the entire thickness.

And that's all I have for today. Thank you for your attention. I hope I have whetted your appetite and you will delight yourself with the most beautiful whites in the near future.

Belyashi is a very popular pastry.

It's always nice to have a snack with fresh, crispy, juicy white cheese.

It is not only tasty, but also satisfying.

Of course, we are not talking about the questionable quality of baked goods sold on the streets.

How to cook belyashi at home, that’s what we’ll talk about today.

How to cook belyashi at home - basic cooking principles

Belyash is a fried pie, usually filled with meat. Belyashi recipes differ in the method of preparing the dough and the composition of the filling. Previously, the dough for belyashi was prepared with water or sour milk without yeast. Today, belyashi is prepared from dough with yeast, so it turns out appetizing and fluffy.

Traditionally, the filling is made from ground beef, sometimes with the addition of pork. But you can use minced meat of any kind. It is seasoned with spices and salted. To make the filling juicy, add a lot of finely chopped onion or a small amount of water to the minced meat. Mix everything thoroughly with your hands and leave for a while. Also, the filling for whites can be made from potatoes, cheese, rice or fish.

When the filling is ready and the dough has risen, begin to form the whites. Divide the dough into pieces and leave it for another ten minutes to proof. Then each piece is kneaded with your hands into a flat cake. Place the filling in the center and pinch the edges towards the center, leaving a small hole in the middle.

Fry the finished belyashi in a large amount of sunflower oil until golden brown on both sides.

We have collected the best recipes for making belyashi at home so that the baked goods turn out tasty, fluffy and juicy.

Recipe 1. How to cook belyashi at home - a classic recipe

Ingredients

flour - four glasses;

milk – 250 ml;

onion - two heads;

active dry yeast – 15 g;

minced meat - half a kilogram;

refined sunflower oil – 100 ml;

granulated sugar – 6 g.

Cooking method

1. We dilute the yeast in milk, preheating it to 40 C. Then add salt, add sugar, stir until the yeast is completely dissolved. Pour in three tablespoons of vegetable oil and an egg, beating it with a fork.

2. Gradually add flour to the resulting mixture and knead into a not too stiff dough. Cover it with a clean towel and leave for an hour. Then knead the dough and leave for some more time.

3. Peel the bulbs and grind it in a blender. Add the onion, along with spices and salt, to the minced meat. Pour in half a glass of boiled water and mix thoroughly with your hands. Place the filling in the refrigerator.

4. Divide the risen dough into small pieces and leave to proof. Then knead each ball with your hands into a flat cake and put the filling in the middle. We wrap the edges towards the middle and pinch, leaving a small hole.

5. In a frying pan, bring the vegetable oil to almost a boil, reduce the heat and lay out the whites, hole down. Fry on both sides until golden brown.

Recipe 2. Homemade Belyashi

Ingredients

Dough

half a glass of warm water;

dry yeast - a bag;

100 g butter;

milk - a glass;

sugar - teaspoon.

Filling

half a kilogram of mixed minced meat;

spices for minced meat;

large onion;

two cloves of garlic;

150 ml 33% cream;

vegetable oil for frying.

Cooking method

1. Dissolve sugar in heated water and add dry yeast. Stir and leave until a cap appears on the surface.

2. Pour melted butter into warm milk. Salt, add the yeast mixture and stir. Knead into a smooth, elastic dough, adding flour little by little.

3. Pour two tablespoons of melted butter into a deep bowl and spread it along the walls and bottom. Transfer the dough into it and roll it in oil. Cover and place in a warm place for two hours.

4. Peel the garlic cloves and grind them through a garlic press directly into minced meat. Add finely chopped onion and spices to this. Stir, pour in the cream and knead again. Leave the minced meat for ten minutes.

5. Knead the dough. Grease your hands with oil and divide it into small balls. Place them on the table and leave for ten minutes. Divide the minced meat by the number of resulting dough balls.

6. Sprinkle the table with flour, place a piece of dough and knead it into a flat cake with your palm. Place the filling in the middle and pin the dough towards the center, leaving the filling open in the middle. Leave the whites for a quarter of an hour.

7. Fry in a deep frying pan, pouring a large amount of oil into it until golden brown, starting from the side with the hole. After frying on both sides, place the belyashi on the grill.

Recipe 3. How to cook belyashi at home with mushrooms and chicken

Ingredients

kefir or fermented baked milk - a glass;

black pepper;

milk - a glass;

bulb;

three eggs;

champignons – 300 g;

flour - six glasses;

minced chicken – half a kilogram;

soda – 3 g;

vegetable oil – 140 ml.

Cooking method

1. Heat the milk slightly, combine it with kefir and mix. Add three tablespoons of butter, slaked soda and eggs. Beat everything well with a mixer.

2. Now we begin to add flour little by little, without stopping beating the dough. As soon as it becomes thick, start kneading with your hands. Place the dough in a suitable bowl, cover it with cling film and leave to rise.

3. Remove the husks from the bulbs and chop them as finely as possible. Add onion to minced meat.

4. Clean the mushrooms, cut into pieces and fry in vegetable oil. Cool the fried mushrooms and add them to the minced meat. Mix everything thoroughly.

5. Divide the dough into pieces. Using your palms, form each into a flat cake, making a small indentation in the middle. We put the filling in it and begin to gather the edges towards the middle.

6. Fry the belyashi in a large amount of well-heated vegetable oil.

Recipe 4. Belyashi with fish

Ingredients

Dough

salt – 3 g;

flour – 750 g;

drinking water - glass;

butter – 100 g;

a packet of yeast;

30 g granulated sugar.

Filling

fillet of any fish – half a kilogram;

bulb onions;

black pepper;

50 ml sunflower oil;

flour – 30 g;

lean oil for frying.

Cooking method

1. Combine slightly warmed drinking water with melted butter. Separately, beat the eggs with a fork and add them to the butter-milk mixture. Gradually add flour, after sifting it, and knead a soft, smooth dough. Let him come up a couple of times. Then divide into pieces and leave to proof for another ten minutes.

2. Place the fish fillet in boiling water. Boil it until half cooked. Chop the peeled onion as finely as possible. Add chopped onion and sauté until lightly browned. Sprinkle everything with flour and fry for a couple more minutes. Grind the fish fillet in a meat grinder and add fried onions to the minced fish. Salt it, pepper it and mix it.

3. Knead the pieces of dough with your palms into a flat cake. Place the fish filling in the middle and pinch the edges of the dough towards the center. Fry the belyashi in a large amount of hot vegetable oil.

Recipe 5. Belyashi with potatoes and meat in the oven

Ingredients

curdled milk or kefir - one and a half glasses;

flour - five glasses;

two onions;

two eggs;

butter or margarine – 200 g;

potatoes – 4 pcs.;

salt – 5 g;

400 g minced meat;

3 g baking soda.

Cooking method

1. Chop margarine or butter into pieces and place in a bowl. Sift half of the flour into it and rub everything into crumbs with your hands. Add lightly beaten eggs, salt and baking soda to the kefir. Pour the resulting mixture into the flour and butter crumbs. Gradually add the remaining flour and knead the dough. Place it in a plastic bag and leave it warm for half an hour.

2. Peeled potatoes into three large pieces. Peel and chop the onion as finely as possible. Add chopped vegetables to the minced meat, pepper, salt and knead everything with your hands.

3. Divide the dough into pieces. From each we form a flat cake with our palms and put the filling in the middle and fold the edges of the dough to the middle. Place the belyashi on a baking sheet and grease them with melted butter. Place them in the oven for forty minutes. Bake at 180 C.

Recipe 6. Belyashi according to GOST in a slow cooker

Ingredients

black pepper – 2 g;

336 ml filtered water;

wheat flour – 534 g;

onion – 113 g;

a packet of dry yeast;

13 g sugar;

700 g beef;

salt – 16 g;

liter of vegetable oil.

Cooking method

1. Dissolve yeast and sugar in warm water. Stir well. Leave for about ten minutes until foam forms on the surface. Add the remaining ingredients and knead the dough. Leave, covered with film, to rise. Knead it a couple of times.

2. Wash the beef and remove streaks and films. We cut it into pieces and twist it in a meat grinder. Chop the peeled onions as finely as possible. Add the onion to the minced meat, season everything with pepper and salt. Pour in a little cold water and mix thoroughly.

3. Lubricate your hands and the surface of the table with vegetable oil. Divide the dough into pieces, roll them into balls and leave to rise for a quarter of an hour. Flatten each piece with your palm into a flat cake. Add the filling and pinch the dough in the center.

4. Pour quite a lot of oil into the multicooker container. Heat it well in the “Baking” or “Frying” mode. Place the belyashi in hot oil and fry them until golden brown on both sides.

Recipe 7. White puff pastry

Ingredients

half a kilogram of puff pastry;

ground black pepper;

half a kilogram of minced meat;

bulb;

150 g hard cheese;

carrot;

two eggs.

Cooking method

1. Peel the vegetables. Chop the onion as finely as possible. Three carrots. Fry the chopped vegetables in vegetable oil until golden brown, cool and add to the minced meat. Add the egg here, pepper, salt and mix until smooth.

2. Defrost the puff pastry completely and cut out circles. Make holes in half of them in the center.

3. Place the filling in the center of the circle without a hole. Cover the top with a circle of dough with holes. Seal the edges of the dough with a fork. Finely chop the cheese and place it in the middle of the future whites. Brush the baking surface with beaten egg.

4. Place the belyashi on a baking sheet. Bake at 180 C for half an hour.

How to cook belyashi at home - tips and tricks

Belyashi will turn out juicy if you add a small amount of broth or water to the filling.

Cut the vegetables into the filling as finely as possible so that large pieces do not damage the dough.

Place the finished whites in a bowl and cover with a lid so that the baked goods do not lose moisture and become dry.

Fry the belyashi in a cast iron frying pan. Its bottom heats up evenly, and the pies are fried better.

• Flour – 1 kg. ;
• Milk – 250 ml. ;
• Water – 250 ml. ;
• Chicken egg – 2 pcs. ;
• Dry yeast – 10 gr. ;
• Salt – 2 teaspoons;
• Butter – 60 gr. ;
• Sugar – 2 tablespoons;
• Sunflower oil – 50 gr.

Step-by-step recipe for whites with meat:

1. We will need a small bowl where we will knead the white dough according to the classic recipe.

2. Pour in 250 grams of milk and water.

3. Add two teaspoons of salt and two tablespoons of sugar and mix.

4. We take dry yeast separately, add a little milk and water that we just mixed so that our yeast dissolves. Add here one teaspoon of sugar and a heaping teaspoon of flour. Set aside for about five minutes for the yeast to activate.

5. Sift a glass of flour into the milk and mix, there may be some small lumps left - this is normal.

6. Separate the whites from the yolks and add two yolks to the dough.

7. Add melted butter here.

8. Add the resulting yeast and mix thoroughly.

9. Add the rest of the flour in parts, be sure to sift it, the softness of the dough will depend on this. Mix some of the flour until smooth, then add more and mix again. When the dough becomes thick, then pour the flour onto the table and knead the dough already on the table. As a result, we used 1 kg of flour; if after this the dough still sticks to your hands, we do not add any more flour.

10. Next, take 50 ml of olive or sunflower oil, mix the oil into the dough, lubricating your hands and rubbing, gradually kneading all the oil.

11. Place the dough in a bowl, cover with cling film or a towel and leave for half an hour until the dough rises.

In the meantime, let's make minced meat for the whites:

12. The meat can be any beef or lamb, but the most delicious belyashi comes from pork; you can cut different meats in half. For this dough we will need 300 grams of minced meat and 300 grams of onions.
13. Grind the onion in a blender or chop it very finely. Salt the onion to taste and mix with the minced meat.

14. Add black pepper and any spices you like, add red pepper for spiciness. Mix everything well until smooth.
15. Add 40 g to the minced meat. milk or water for juiciness.

16. The dough has risen and doubled in size. Remove the film and take the dough out onto the table. Divide the dough into two parts. Divide one half in half again, the dough for the belyash should be 50-60 grams. Let's make identical balls of the required size in advance.

17. Let's heat the oil in a frying pan.
18. Lightly grease the table with sunflower oil. Take one ball and knead it evenly in a circle using your hands, so that the dough at the edges is thinner than in the center. Place a tablespoon of minced meat in the center. We lift all the edges of the dough and fold them into the middle, forming a mold. We give the belyash an oval shape, mold 4 pieces at a time so that the rest don’t leak, and start frying. Place seam side down in oil. We pour oil so that it hides half of our future whitewash. Fry for 4 minutes on each side.