home All hormones How to make homemade belyashi. Delicious homemade belyashi with meat, cooked in a frying pan

How to make homemade belyashi. Delicious homemade belyashi with meat, cooked in a frying pan

Hello, dear friends and guests of my blog! Today I want to continue the topic of delicious pastries in general and juicy whites with meat in particular.

You can see how to bake them in a frying pan. And in this article I will describe for you in detail the recipes for preparing these fluffy Tatar pies in the oven.

We will consider their preparation using different types of dough. And, I assure you, they will be no less tasty. But some people will like these methods better.

If you bake them in the oven, they will not be as greasy as in a frying pan. Prepared in this way, they are more tender and softer than their fried counterpart.

According to this recipe, we do not add any egg or butter to the dough, so as not to make it heavier. It should be light and airy.

Ingredients for the dough:

Water – 250 ml
Pressed yeast - 15 g (If you have dry yeast - 5 g.)
Salt - 1 teaspoon
Flour - 350-400 gr.
Sunflower oil

For filling:

Minced pork - 400 gr.
Onion - 2 pcs.
Salt, pepper to taste
Water - 2 tablespoons

First, let's prepare the dough for whites:

1. Pour a glass of warm water into a bowl, add sugar and dissolve the yeast there. Then pour 200 grams of flour there. Mix everything with a spoon.

2. Cover with a napkin or film and leave the dough for 10 minutes in a warm place.

3. After 10 minutes, the dough has become fluffy and you can continue kneading the dough. Season with salt and then add the sifted flour and stir.

4. First you can knead with a spatula, and then it will be more convenient with your hands. To prevent it from sticking to your hands, add one tablespoon of oil.

If your yeast base sticks to the table or your hands, apply a little vegetable oil to your hands or table.

6. Grease the bowl and dough with oil and cover with a napkin. Place in a warm place until it doubles in size for 20 minutes.

7. In the meantime, let's start with the filling. Add finely chopped onion, salt and pepper to the minced meat. Mix well. Then lift it with your hand and seem to throw it down into the bowl. Do this several times. So you fight him off. It doesn't have to be dry. In this case, add 1-2 tablespoons of water for juiciness.

If desired, you can add herbs and garlic. It's just the way you like it.

8. Take the dough out and mix it with your hands and put it back in a warm place. Then repeat after 20 minutes and remove again for one hour.

9. Roll it out into a sausage shape and divide it into several pieces for the whites.

10. Place the balls into flat cakes. Use your fingers to press the edges so that they are thinner than the middle. Then place the filling in the middle and press down with your fingers.

12. Let them rest for a while, about 20 minutes. These will be whites without a hole.

13. In order to get it with a hole, you first need to roll it out with a rolling pin, then place the minced meat in the middle. Fold the edges in a circle. Press down slightly and set aside to rest for 20 minutes.

14. Place parchment paper on a baking sheet and place our baked goods there. You can put a little butter in the hole to make them juicier. coat with yolk for shine and place in an oven preheated to 180 degrees.

15. After 20-25 minutes, soft and juicy whites are ready. They emit such an amazing aroma that you want to eat them right away.

But don’t get too carried away, leave it for all family members or guests :)

Cooking fluffy belyashi with minced puff pastry

Here's an unusual recipe for you. You can buy the dough itself in the store or prepare it according to my recipes, which I described. Take it out of the refrigerator in advance to defrost for at least two hours. Any minced meat is suitable for the filling. This pastry is perfect for treating guests.

Ingredients:

Cooking method:

1. Finely chop the onion and grate the carrots on a medium grater. Fry them until soft.

2. Add fried vegetables with minced meat. Season with salt and pepper. Break one egg into it. Mix everything well.

3. Cut out round bases from the dough; you can use a wide soup mug or a tin can. Cut holes in the middle of half the circles; here you can use a small glass.

4. Place the minced meat on a solid circle in the middle and cover it with a circle with a hole on top. Gently seal the edges with your fingers or a fork.

5. Cut the cheese into small pieces and place a few pieces in the middle of each white. Cover a baking sheet with parchment paper, place the baked goods there and brush with egg yolk.

6. Preheat the oven to 180 degrees and bake them for 30 minutes.

During baking, the dough rose and they became very fluffy. Let them cool a little and you are ready to eat. With cheese they are simply divinely delicious.

Video on how to cook Tatar belyashi with meat and potatoes

In Tatar, belyashi cooked in the oven is called vak-belish. These are small meat pies. They can be with the filling completely closed inside, or with an open hole on top, with a hole. I found a detailed video for those who prefer watching recipes.

Ingredients for the dough:

Flour - 4 cups
Egg - 1 pc.
Milk - 175 ml.
Butter 400 gr.
Salt - 1 teaspoon

Flour for the dough is usually indicated approximately, because here you need to watch the batch to see how it reaches the desired consistency. You may need more or less of it.

For the filling you will need:

Any meat - 500 gr.
Potatoes - 500 gr.
Onions - 500 gr.
Salt and pepper - to taste

The products have been prepared, now watch the detailed video recipe, which I found on YouTube and I really liked it.

These are the different recipes for making delicious belyashiki that I have prepared for you. Choose according to your taste. Which one did you like best? I will be very glad to see your comments.

I'm done for today and I want to wish you all the best. Come see me again, there are a lot of delicious and simple recipes waiting for you.

Today we will tell you several options for tasty and juicy filling for whites. In addition, we will offer to prepare full-fledged belyashi with homemade minced meat, and we will also use the oven. It’s unlikely that you’ve ever tried whites in the oven. Right now!

How to prepare juicy minced meat for whites with meat

How to cook:

Delicious minced chicken filling

It will take 30 minutes to prepare.

How many calories - 153.

How to cook:

A simple recipe for white meat with meat in a frying pan

It will take 3 hours to prepare.

How many calories – 262.

How to cook:

First you need to prepare the dough so that it rises in the warmth. And to do this you need to heat the milk and water until warm.
After this, pour water into a bowl, add yeast, sugar and dilute them completely.
Place in a warm place for fifteen minutes.
After this, pour in warm milk, add salt and egg.
Mix everything thoroughly and add flour last. It must be added using a sieve and in parts. After each addition, stir until smooth.
Knead a soft and elastic dough, place it in a bowl and cover with a towel.
Place in a warm place for an hour and a half.
During this time, prepare the filling and first peel the onion.
Cut off the roots and rinse all heads under the tap.
Chop them with a sharp knife or grind them into puree using a blender or meat grinder.
Add minced meat, spices and black pepper to it.
Stir until smooth and set aside for a while.
Knead the finished dough and divide into portions.
Turn all the pieces into flatbreads and place a little filling in the center of each.
Gather the edges of the dough, leaving a small hole in the very center.
Place the formed whites on a tray sprinkled with flour and leave for half an hour, allowing them to rise a little.
Pour the oil into a small saucepan or frying pan.
Warm it up and lay out a few whites with the holes facing down.
Fry until golden brown, then flip.
After this, place the finished products on dry napkins.

Lazy version of cooking with kefir

It will take 45 minutes to prepare.

How many calories – 290.

How to cook:

Take out the kefir first so that it has time to warm up to room temperature.
Pour it into a deep bowl, add salt, sugar and soda.
Stir and let sit for five minutes.
After this, pour all the flour through a sieve and mix thoroughly with a whisk. It is quite suitable, as the dough will be liquid.
Peel and finely chop the onion and add to the dough.
Send the minced meat there and combine the components.
Heat oil in a frying pan over medium heat.
Spread the dough with a tablespoon and fry the lazy whites until golden brown on both sides.

How to make vak belyashi with minced meat and potatoes in Tatar style (in the oven)

It will take 1 hour and 50 minutes to prepare.

How many calories - 244.

How to cook:

Take out the cold margarine, open it and grate it.
Add a little salt and soda and stir.
Next, add flour through a sieve, room temperature kefir and eggs.
Knead the dough, cover it with film and place it in the refrigerator while the filling is prepared.
Wash the meat and remove the films.
Chop finely using a knife. Almost minced.
Peel, wash and chop the onion.
Combine it with meat, you can even put it through a meat grinder together.
Peel the potatoes and wash them from dirt.
Cut into small cubes and you can grate it.
After this, it is advisable to place the potatoes in a colander or sieve and rinse everything thoroughly to remove starch.
Combine potatoes with onions and meat, season to taste with salt and black pepper.
Take out the dough, knead it and roll it into a sausage and cut into ten pieces.
After that, roll each of them into a ball and roll out into a flat cake with a diameter of 10 cm and a thickness of 0.1 cm.
Place a spoonful of filling in the center and gather the edges towards the top, making sure to form a hole.
Place all the belyashi on a baking sheet or in a mold covered with paper.
Place in the oven to bake for forty minutes at 190 degrees.

They say that when preparing minced meat filling (for whites or chebureks), you need to add a lot of onions to make it as juicy as possible. Many people add so much of it that the ratio is 1:1. And you won’t believe it, it’s really very juicy!

To make the belyashi piquant, add a large amount of garlic, black pepper or chili to the filling. It should be finely chopped, literally pureed, and then added to the minced meat. You can use ground red pepper instead.

If you want crispy whites rather than soft ones, add a little vodka to the dough. Literally one tablespoon will be enough for an ideal result.

You can add other products to the filling to taste. It can be fresh, but always chopped herbs, finely chopped mushrooms, tomatoes, sweet peppers, etc. This is unusual for whites, you must agree!

Belyashi is something very tasty, simple, satisfying and incredibly rich! Cook them for breakfast, take them to work as a snack, or go on a picnic with them. Anyone can cook them, it's as easy as shelling pears! And this is what will definitely work out.

The good tradition of family gathering around a large table and having a leisurely dinner, discussing news and sharing plans, is disappearing forever. For those who are already accustomed to snacking on anything on the run, we want to remind you of delicious homemade white meat, for which there are dozens of recipes for juicy minced meat. We will select just a few and immediately put them into action - what if we can use them to revive the tradition of dining at home with the family?..

Like chebureks, this dish is not of Russian, but rather of Turkic origin. Essentially, these are fried pies with meat filling inside, only decorated in a special way - in the form of round dough balls. In the middle of each of them there is a “window” through which you can see what’s inside.

Juicy minced meat for whites is what makes them extremely tasty and popular, so it’s worth talking separately about how to prepare it.

Of course, it is best to choose and grind the meat yourself. To save time, store-bought minced meat will do, to which all that remains is to add onion and season with spices. However, such a semi-finished product will not give you the “just right” taste, and this must be taken into account.

Filling for whites

Ingredients

- half a kilo + -
- 1 PC. + -
— 100 g + -
- pinch + -
— 1/2 tsp. or to taste + -

Preparation

Since this delicacy made from meat and dough is of Tatar origin (at least that’s what they say), it simply must be high in calories.

Therefore, it is better to take fattier fillet (preferably lamb). As an option, you can take medium-fat meat tenderloin, but be sure to add cream to the minced meat filling.

To prepare minced meat for belyashi according to this recipe, clean the meat, wash it, cut it into small pieces, and chop it. We do the same with onions.

Mix everything, add cream and spices.

There is no need for the filling to stand - it can be used immediately. Now we know how to prepare minced meat for real whites.

*Tips from the Cook
— Pork can be completely painlessly replaced with beef or another type of meat.
- If you don’t have cream, you can get by with kefir - you just need to take the fattier one.

Juicy minced meat for whites

In order for the minced meat filling to not be dry, it is not at all necessary to make it from pork half and half with lard, because it is not fat that gives it juiciness, but onions.

Ingredients

Pork meat (not too fatty) – 300 g;
Beef or veal – 150 g;
Onions - 2 larger pieces;
Mixture of ground peppers - ½ teaspoon. spoons;
Salt to taste.

Preparation

Before grinding, both pieces of meat must be thoroughly washed and all internal films and veins removed.

All that remains is to add salt and pepper to our filling and use it.

Those who love lamb most can put it in minced meat for white meat instead of beef;
To enhance the flavor, it would be nice to add a finely chopped clove of garlic to the meat;
In this case, the onion should be chosen not sharper, but juicier;
When the meat is lean, and the family doesn’t really like onions (you can’t put a lot of it), you can add juiciness with 1-2 tablespoons. spoons of milk.

Minced meat for belyashi: chicken recipe

Some people can’t live without lamb, and some people can’t stand lard, but they don’t mind eating a couple of whites. Well, we offer an option on how to make tender and low-fat minced meat for whites.

Ingredients

Selected chicken fillet (or other meat) – 0.5 kg;
Onion (small) – 2 pcs.;
Fresh parsley - a small bunch;
Water – a few tablespoons;
Salt and ground pepper - to taste.

Preparation

Of course, before putting the meat into a food processor or meat grinder, it should be washed and dried a little.

The consistency of the filling should be medium grain. There is no need to grind it a second time - the taste will be lost.

Next, wash and finely chop the parsley, combine with minced meat for the whites and season with spices and salt before wrapping in the dough.
To dilute the dryness of the filling (and it will turn out that way, since there is not a gram of fat in it), you should pour a couple of tablespoons of water into it.

Now, knowing how to make juicy and tasty minced meat for whites, all that remains is to stock up on the necessary products and hurry to please your family with a hearty delicacy!

Belyashi is a tasty and beloved dish; it belongs to Tatar cuisine. These are ordinary fluffy fried meat pies. It’s absolutely simple and quick to prepare them; the main thing is to decide on the recipe for the belyashi dough. The advantage of such pies is the minimal amount of ingredients that every housewife can definitely find.

How to make white dough

To prepare the dish, use water, milk, kefir, and sour cream as a basis. As for yeast, you can add it if you want to get airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to make a dough, then wait 1-1.5 hours for it to rise, and only then start kneading. Most housewives love quick dough recipes that exclude yeast.

Yeast

If you decide to start baking using this method, you need to understand that this is a long process. You need to wait until the yeast swells and the dough rises. Using the suggested amount of ingredients, you can get about 20 pies. When forming, keep them small because they will have to grow. For cooking you need the following products:

If you have stocked up on all the ingredients, you can take a container, pour water into it and heat it up a little. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough has risen, and then add the remaining ingredients. Mix everything thoroughly, knead the mass in sunflower oil. Before forming the pies, it would be correct to place it in a warm place for 40 minutes.

Fast

For those who don’t like to spend a lot of time at the kitchen table, there is a simple recipe. In the option under consideration, yeast is present, but the work will progress much faster. The resulting whites will be airy and soft; such pies will definitely have their fans. To quickly prepare crispy, flavorful baked goods, use the following set of ingredients:

Pour milk into a container, heat it, add yeast, sugar and salt. After stirring, leave for 10 minutes while, using a grater, grind the margarine. You can simply heat it up by putting it in the microwave. Place the remaining ingredients into the milk-egg mixture and mix everything thoroughly using a whisk. You should not knead the mixture too much, otherwise the pies will turn out dense.

On kefir

This recipe is also characterized by speed of preparation, although this will not affect the quality of the finished dish in any way. In addition, the resulting mass can be used to fry any pies without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is too much excess oil consumption. Otherwise, you will not be able to get crispy baked goods. First, stock up on the following ingredients:

Pour kefir into a deep container and add the remaining ingredients to it. Add flour gradually, in small portions and stir all the time. If this condition is not met, the baked goods will turn out “wooden”. After kneading, place the resulting mass in a plastic bag. Place it in a warm place and wait for 20-30 minutes. This time can be used to prepare the filling.

With milk

If you use this recipe, you will delight your family with tender and delicious pies. You can get this result even if the recipe does not involve the use of eggs. The cooking process is characterized by its simplicity and short duration; the set of products is simply minimal and every housewife can find it. It includes:

Pour milk into a container, heat slightly and shake. After stirring, add the remaining ingredients - you should have a mass of creamy consistency. Set the bowl aside for 40 minutes on the stove or place in the oven at minimum temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, pour in the flour.

Without yeast

This option is suitable for those who do not like yeast dough. The recipe is very simple and the cooking time is short. Although you don’t have to use yeast, the belyashi dough turns out tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies turn out delicious, airy, juicy and not at all sour. All you need is to simply connect the following components:

In the bread machine

Cooking with this kitchen appliance is simply a pleasure. While the white dough is in the bread machine, you can start preparing the filling. This recipe can be used for any pies, but it is better if the filling is meat. At your own discretion, you can add potatoes to it. First you will need to prepare the following products:

Place the milk in the bread machine, place all the bulk ingredients and a couple of tablespoons of sunflower oil. Set the “Dough” mode and wait until the whole mass is thoroughly mixed. After cooking, you need to wait 20 minutes. After the specified time, add the filling and fry the formed pies in a large amount of sunflower oil.

With sour cream

The base with dry yeast turns out to be very elastic and tender. The secret to getting this result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying any other pies. To please your family with delicious homemade baked goods, prepare the following ingredients in advance:

Mash the yeast in sour cream, add the yolks, salt and flour. Add the last product slowly, stirring occasionally with a spoon. At the very end, add softened margarine. Mix the resulting mixture thoroughly and cover with a kitchen towel for 2 hours. After the specified time has passed, knead the yeast dough on a table greased with vegetable oil.

On serum

To prepare this product there is one unusual ingredient - vodka. Everyone will like the yeast-free version, and vodka does not at all affect the taste of the finished baked goods, because they turn out aromatic, tender and fluffy. And you need to add vodka so that during the frying of the pies as little fat as possible is absorbed by the dough. You will also need the following products:

Place 50 ml of warm whey in a deep container, add the rest of the dry ingredients, except salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter into the remaining flour. Knead the white dough on a table greased with sunflower oil. Before forming the meat pies, wait another 20 minutes until the mass increases in volume.

Belyashi or Tatar meat pies have become popular in many home kitchens. They are tasty, satisfying and very aromatic, and you don’t need any special skills or abilities to prepare them. But there are still some nuances on how to fry belyashi correctly so that they do not burn and remain juicy. The baking process is influenced by factors such as the thickness and composition of the dough, the type of filling used, the presence or absence of a hole on the surface of the belyash, the cooking temperature and even the chosen utensil for frying. Using the advice of experienced housewives and some rules, you can easily diversify your home menu with an appetizing dish of dough with meat.

Dough

White dough can be purchased ready-made or made yourself. Although the preparation will take some time, the result will exceed expectations, since the bread shell will be fresh and soft.

Advice! Yeast-based dough should be preferred.

To knead it, you need to heat one glass of milk and mix it with one tablespoon of sugar and a packet of dry yeast. Leave the resulting mass for about fifteen minutes in a warm place until a “cap” forms.

The flour must be sifted, after which it is placed in a separate container, creating a hole in the middle of the slide. Add one egg, six tablespoons of vegetable oil, yeast mixture and mix everything quickly, forming a soft dough. The resulting bread mass is sprinkled with flour and left to brew for an hour. After such a period of time, it doubles. If the dough turns out watery and sticks to your hands, then before frying, you need to correct it by adding a little more flour.

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 taste to the meat and mix the ingredients thoroughly. It is recommended to put the finished filling in the refrigerator overnight so that it can brew.

Fillings

Belyashi is a delicious meat dish, but it is prepared not only with minced meat. The filling can be boiled potatoes or fresh cabbage.

You need to mash the potatoes, add raw eggs, butter, sautéed onions and salt to taste. Everything is mixed well, placed in the dough, after which the finished belyashi can be fried in a frying pan.

And cabbage is usually used in addition to minced meat. It is better to give preference to a white vegetable, which is passed through a meat grinder along with the fillet. Chopped onions and spices are also placed in the prepared mass.

Blank

Sprinkle the table with flour, place the dough on it and roll it into “sausages” with a diameter of about four centimeters. Then divide each of them into one-centimeter pieces, form into balls and roll them out no thicker than 4 mm. Place the minced meat on the resulting round cakes, one and a half teaspoons in the middle. The edges of the dough should be lifted and sealed with your fingers so that there is a hole. Although many people prefer to make belyashi in the form of closed pies, so that more of their own liquid remains inside.

Frying

Not everyone knows how much and how to properly fry belyashi in a frying pan. It is better to choose dishes with a wide diameter and a thick bottom. Semi-finished products are prepared without preliminary defrosting for about ten minutes on each side. This product should be fried over low heat under a closed lid in a small amount of vegetable oil.

Fresh belyashi in a frying pan begin to fry from the side of the hole, placing them in hot oil. It is necessary to leave a little space between each product, as the dough will increase in size. Over medium heat, cook the meat pies for five minutes per barrel. According to the advice of experts, there is no need to save on oil, pouring it so that the whites are completely immersed in the liquid. The lid should not be closed. The finished buns should have a golden color and crust.

Cooking a meat pie in a frying pan is not difficult, but is it possible to fry belyashi in a slow cooker? This method allows you to use less oil and is more accurate, since the high sides of the bowl do not allow the liquid to splash out. In the “Frying” mode, the product is baked for twenty minutes under a closed lid. At the same time, do not forget to turn the whites over after half the time.

Advice! If you are not sure that the dough or meat remains raw, then you can put each pie on its side and fry for another ten minutes.

Place the finished baked goods on paper towels so that excess oil can be absorbed.

Belyashi has proven itself in the home kitchen for its taste, nourishing properties and simple cooking method. Frying them is quite simple if you follow the appropriate technology. The aromatic dish will diversify the menu and will be a pleasant addition to a family dinner.