Delicious homemade whites are a real find for baking lovers. They are easy to cook, while it is quite possible to do without the oven - the whites are perfectly fried in a pan. Serve them hot, adding sour cream, creamy or tomato sauce.
Whites in a pan: the subtleties of cooking
The main difference between whitewash and traditional meat pies is the juiciness of the filling. Minced meat is not pre-fried, it reaches the desired condition under a dough shell. In the process, a lot of tasty juice is formed, which flows out when cutting or biting the whites. An important condition is to make sure that the dough casing does not break during frying, otherwise the product will turn out to be dry and less tasty.
Homemade whites can be made from different doughs: yeast, butter, unleavened. The minced meat is usually beef mixed with pork. More delicate veal is also suitable, as well as lamb, turkey, chicken. Aromatic ingredients are necessarily added: ground black pepper, garlic, herbs. To make the whites especially tasty, they are formed just before frying and served immediately after cooking. If necessary, the products can be heated in the oven, microwave or in a steaming pan, but then the baked goods will turn out to be less juicy and will lose their appetizing crunchy crust.
Fresh sour cream will be a good addition to juicy whites; it can be replaced with creamy sauce, mayonnaise, and ketchup. Belyashi can be served with hot meat broth or light vegetable soup. The nutritional value of the product is high, but it is worth considering the high calorie content of products fried in boiling oil. In order not to harm your health and figure, you should limit yourself to a portion of 2 pieces - pastries with meat are quite satisfying.
Classic recipe: juicy yeast dough
The whites from yeast dough are fluffy, the crispy crust perfectly preserves the aromatic broth, which makes the filling especially tasty. A mixture of lean pork and beef is suitable as minced meat. This combination will provide a delicate taste and make the dish less high in calories. The proportions can be changed at will. Those who do not like garlic should give it up, the mince taste will be more delicate. Adding milk instead of water will help make the dough richer. Lovers of sweet pastries can increase the amount of sugar, but too sweet dough quickly burns in the pan.
Ingredients:
- 1, 5 tsp dry yeast;
- 300 ml of warm boiled water;
- 1 egg;
- 30 g granulated sugar;
- 100 butter or margarine;
- 700 g wheat flour;
- a pinch of salt;
- vegetable oil for frying.
For filling:
- 400 g mixed minced beef and pork);
- 1 medium onion;
- 50 g of a white loaf without a crust;
- 200 ml of milk;
- 2 cloves of garlic;
- salt;
- ground black pepper.
To make the dough lush, it is prepared in a sponge way. Mix yeast, salt and sugar in a bowl, add warm boiled water and stir. Pour in the sifted flour, continuing to stir. The consistency of the finished mass should resemble sour cream. Place it in a warm place, covering it with a towel. After an hour, numerous bubbles will appear on the surface of the dough, and the mass will double.
Add melted butter, beaten egg in a separate container to the container with the dough. Pour in the remaining flour and mix gently until smooth. Cover the bowl with a towel again and let the dough rise up into a fluffy hat. If the kitchen is cool, the container can be placed in a bowl of warm water, making sure that no liquid gets into the dough.
While the dough reaches the desired condition, you can start filling. It is preferable to use not purchased, but homemade minced meat. Rinse pork and beef, dry, remove veins. Leave small pieces of fat, they will make the minced meat more tender and juicy. Scroll the prepared meat through a meat grinder along with the peeled onion and garlic cloves.
Soak the pieces of loaf in milk, then add to the minced meat, having previously squeezed out. If the meat mixture is dry, you can pour in a little milk. Season everything with salt and ground black pepper to taste, knead with your hands until completely homogeneous. Correctly mixed minced meat should not be too runny.
Knead the matched dough again and put it on a floured board. Separate small pieces from the total mass, roll them one by one with a rolling pin. Do not make the whites too large, they are difficult to fry and inconvenient to eat. Put a lump of minced meat in the middle of each flat cake. It is important to grasp the proportion - there should be a lot of meat, but it is necessary to leave room for the broth that forms during frying.
Classic whites have a round shape with an obligatory hole in the center. Some housewives make baking triangular, pinching each whit on three sides and leaving a small hole in the center. You need to pinch the dough tightly, otherwise the edges will part during frying.
Pour vegetable oil into a deep cast-iron frying pan and wait until it warms up well. You can check the temperature with a piece of bread, it should be quickly fried, acquiring a golden hue. Put the whites in the pan one by one, first placing them in the center, and after a minute moving them to the edge. This simple trick will ensure an even fry and prevent the broth from flowing out.
Belyashi must be fried on both sides, and you can turn them over only once. To prevent the juice from leaking out, the open side with a hole is fried first. The finished product should acquire a delicious golden brown crust. The first whitewash can be checked for readiness by cutting it - if the dough inside remains moist, you will have to increase the baking time.
Put the ready-made whites on a plate lined with paper napkins, they will absorb excess fat. Serve pastries immediately after cooking.
Quick whites on kefir: step by step cooking
Tatars, who understand a lot about meat whites, prefer a different version of the dough. It is prepared with kefir, yogurt or fermented baked milk, adding fresh or dry yeast. The dough turns out to be porous and airy, moreover, it is made in a non-steam way. Veal or beef is used as minced meat, it is advisable to choose not too lean parts of the carcass.
Ingredients:
- 300 ml of kefir (fat content can be any);
- 350 g of premium quality wheat flour;
- 1 tsp odorless vegetable oil;
- 1 egg;
- 15 g sugar;
- a pinch of salt.
For filling:
- 400 g of veal or beef;
- 1 medium onion;
- 70 ml of kefir;
- 50 g of white bread;
- 2 cloves of garlic;
- 100 ml of milk;
- salt, ground black pepper.
In a deep bowl, combine dry yeast, salt, sugar, beaten egg, vegetable oil and kefir. Pour in the sifted flour, mix well. Put the dough in a warm place for 2 hours, cover with a clean towel. Proofing time - 1, 5-2 hours.
Prepare the filling by passing the washed and dried meat through a meat grinder along with peeled onions and garlic. Mix the minced meat with kefir and white bread, previously soaked in milk and squeezed. Salt and pepper the mixture, knead it thoroughly with your hands. So that the minced meat does not turn out to be too liquid, kefir must be added gradually - it is possible that its amount will have to be reduced.
Put the finished dough on a floured board. Knead it lightly, separate the pieces one by one, roll into balls, and then turn into neat round cakes. They should not be too thin, otherwise the products will tear during frying. Put a portion of the filling in the center of each cake, form a round whitewash, pinching the edges tightly and leaving a hole in the center.
Pour vegetable oil into a thick-walled pan and heat it up. Place the first batch of whites, holes down, when the dough is browned, turn the products over and continue browning. Make sure that the oil does not cool, otherwise it will saturate the dough, the whites will turn out to be heavy, pale and too greasy.
Put the finished baked goods on a dish covered with a paper towel. Serve with fresh sour cream, you can garnish each portion with a sprig of herbs.
Baking on yeast-free dough: fast and tasty
Those who do not like to tinker with yeast or are afraid that the dough will not rise in the dough should try the lighter version. The dough will be thinner, but thanks to the butter and sour cream, it will not be heavy and tough. Soda, slaked with vinegar or lemon juice, is responsible for the splendor. The filling can be any, the ideal option is a mixed minced beef and pork.
Ingredients:
- 500 g wheat flour;
- 200 ml of low-fat sour cream;
- 50 g butter margarine or butter;
- 2 eggs;
- 1 tsp Sahara;
- 0.5 tsp soda;
- 0.25 tsp salt.
For filling:
- 500 g of ready-mixed minced meat;
- 1 onion;
- salt, black pepper to taste.
Mix sour cream with melted margarine, beaten eggs, salt, sugar, baking soda, slaked vinegar or lemon juice. Pour in the sifted flour, mix, leave the dough for half an hour in a cool place.
Pass the prepared minced meat through a meat grinder again, adding the peeled onion, salt and ground black pepper. Knead the meat thoroughly. Divide the dough into lumps, roll each into a cake. Put a lump of minced meat in the center of the tortilla, form a round or triangular whitewash with a hole in the center. Fry the products in a large amount of boiling oil on both sides, serve hot.
Meat whites with rice: a hearty option
An interesting addition to meat is regular rice. Its addition makes the dish more satisfying and saves minced meat. At the same time, the taste of baked goods does not suffer at all - provided that the proportions of the ingredients are observed. Minced meat can be anything, but the duet of beef and chicken turns out to be especially juicy and tasty. All parts of the poultry can be used, preferably a combination of white and dark meat. The peculiarity of whitewash with rice is that the filling turns out to be less juicy, since the cereal absorbs excess moisture.
For baking, a classic yeast dough or dough cooked on kefir according to the recipe given above is suitable.
Ingredients for the filling:
- 400 g mixed minced chicken and beef);
- 1 onion;
- 150 g of boiled round grain rice;
- 2 cloves of garlic;
- salt;
- ground black pepper.
Boil rice in salted water. Throw in a colander, cool. Pass the beef and chicken through a meat grinder along with onions and garlic. Add rice to the meat, salt and pepper the filling to taste. The addition of spices will help make it more interesting: coriander, curry powder, nutmeg. Another original option is the addition of herbs. Ready mixes, dried thyme, rosemary, parsley, or celery work well.
Knead the minced meat with additives with your hands, if it turns out to be too dry, pour in a little boiled water or milk. Roll out cakes from the dough, put on each filling, form a round or triangular whitewash. Fry the products in hot oil and serve with creamy or tomato sauce.
