Belyashi is a traditional dish of Tatar cuisine. These are fried pies with juicy minced meat filling. Try to cook them at home, treat yourself and your guests to a delicious and satisfying snack.
It is necessary
-
- For the test:
- milk - 500 ml;
- egg (yolk) - 1 pc;
- yeast ("live") - 20 g;
- sugar - 1 teaspoon with a slide;
- salt.
- For filling:
- minced meat - 500 g;
- onion - 1 head;
- water - 50-60 ml;
- salt;
- pepper.
Instructions
Step 1
Dissolve the yeast in warm milk or water along with sugar and set aside for a while to dissolve the yeast. At this time, add the yolk of one egg to the milk. You can also put the whole egg, but the protein can make the finished dough hard. Whisk the milk and egg and add the diluted yeast to the mixture. Throw in a pinch of salt. And then, gradually adding flour, knead the dough not steep. Put the resulting dough in a deep bowl and leave it to rise for a while - 30-40 minutes.
Step 2
Now it's time to start making the filling. Traditionally, ground beef is used for whites, but you can also use a mixture of beef and pork, then the filling will be more juicy and tender. Chop the onions finely. Divide it into 2 parts. Add one to the minced meat, and the other - first fry in vegetable oil until golden brown and only then put in the filling. Season with salt and pepper to taste.
Step 3
When the dough rises, divide it into several parts and roll it into a layer 0.5 cm thick. Use the top of the glass to cut circles with a diameter of 6-8 cm. Dip the resulting cakes in flour so that you can work with them, and put them in the middle of each filling. Now you need to pinch the edges so that there is a hole in the center.
Step 4
Heat the sunflower oil in a deep frying pan over medium temperature. You can pour more oil - 1 cm or more. Put the whites in a frying pan with the hole down and fry until the pies are well browned. Gently turn over and fry the other side. There is a little trick - in the process of frying, pour boiling oil from a frying pan into the holes with a whitish spoon, then the filling will be fried for sure. Put the finished whites in a saucepan and cover it with a lid, then the pies will become soft. The dish can be served on the table.
