Belyashi with meat - very tasty and juicy pies fried in vegetable oil. Classic whites are prepared from yeast dough, and mixed minced beef and pork is used for the filling.
Products required for cooking
To prepare the dough, you will need the following products: 2.5-3 cups of wheat flour, 1 glass of milk, 1 chicken egg, 1 tablespoon of sugar without a slide, 11 g of dry yeast, half a teaspoon of salt, 6 tablespoons of vegetable oil.
To prepare the filling: 300 g of pork, 300 g of beef, 2 large onions, half a glass of milk, black pepper and salt to taste. To fry the whites, you need refined vegetable oil.
Whitewash recipe with meat
The milk is heated to a temperature of 35-40 ° C. Yeast and sugar are added to warm milk and removed to a warm place for a quarter of an hour. A “cap” should form on the surface of the milk.
Sift 2 cups wheat flour through a sieve. Prepared dough, salt, vegetable oil and a beaten chicken egg are added to the flour. Knead an elastic dough that does not stick to your hands. If the dough turns out to be sticky, the remaining flour is gradually added to it. The finished dough is greased with vegetable oil or sprinkled with flour and removed to a warm place.
Beef and pork are freed from films and cut into small pieces. The onion is cut into slices. Meat and onions are minced twice. You can chop the meat separately, and chop the onion into small cubes. Then the onion is salted and rubbed with hands until juice appears. Grated onions are combined with minced meat.
Minced meat is salted and pepper to taste. To make the whites with meat juicy enough, it is recommended to add milk to the filling. However, you should not bring the minced meat to a too liquid consistency.
After about an hour, the dough will almost double in volume. It is kneaded and, if necessary, kneaded, adding flour. Then the dough is cut into small balls of approximately equal size. Each ball is rolled into a rounded, not thin cake.
Spread the minced meat in the middle of the workpiece and gather the edges of the cake, leaving a hole in the center of the whitewash. The whitewash prepared for frying is lightly pressed with the palm of your hand, giving it a flatter shape. Thus, the minced meat is evenly distributed inside the pie, and less oil is required for frying.
The pan is placed on medium heat. The oil is poured in a layer of about 1 cm. As soon as the oil heats up, you can start cooking the whites with meat. Put the whites into the pan with the hole down. In this case, the juice will not flow out of the pie during further frying.
On each side, the whites are fried for 4-5 minutes. Vegetable oil is added as needed. Ready-made ruddy whites are laid out on paper napkins so that excess fat is absorbed.
