How to cook juicy belyashi with meat. Belyashi with meat - delicious, homemade recipe, juicy and tender

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 will 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, and a 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 fix 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 into 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 a hole remains. 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.

Do you like pasties and fried pies? Are you not indifferent to white meat, but are you afraid to buy ready-made food with meat filling at the stalls? Then for a large family you can make juicy belyashi with meat in a frying pan.

How to cook belyashi with meat in a frying pan

To make belyashi, you need to be patient, because the dish is prepared in several stages. Of course, you can buy ready-made minced meat and even dough, then the process will take a minimum of time.

What you need for this dish:

• minced pork and beef or pure pork – 400-500 g;
• onions – 2 pcs.;
• egg – 1 pc.;
• flour - 3 cups or a little more;
• milk - a glass;
• dry yeast – 1 tsp;
• sugar – 1 tsp;
• salt - to taste;
• ground black pepper for minced meat – a pinch;
• vegetable oil for frying.

How to cook belyashi:

• First you need to prepare the dough. To do this, in a large bowl, mix the following ingredients: egg and sugar (mix), milk and yeast (pre-dilute dry yeast in a small amount of milk), as well as a spoonful of vegetable oil and sifted flour.
• Knead a homogeneous, plastic dough. If the dough requires it, add a little more flour. Knead the dough, put it in a warm place, cover with a towel or film.
• We make minced meat: wash the meat, remove fat and veins, cut into pieces.
• Onion – peel and chop in a blender.
• Grind the meat through a meat grinder, add onion, salt, a little pepper, and mix.
• Just while we were doing the minced meat, the dough came up, it’s time to start forming the whites.
• Roll out the dough into a sausage, divide it into equal pieces with a knife, give each piece a flat cake shape, pressing it a little in the middle.
• Place the frying pan on the stove, add oil, and heat over medium heat.
• Place a tablespoon of filling in each circle, pinch the edges so that the meat remains inside. We leave a small hole in the middle so that the whites are thoroughly fried.
• Place in a frying pan in well-heated oil. Fry on one side first.
• Then turn it over to the other side and fry it in oil until golden brown. Frying time over medium heat is about 6 minutes.
• Place the finished belyashi on a plate, you get a lot!

Serve slightly cooled or hot. Bon appetit!

How to cook belyashi with kefir

For those who don’t like to tinker with dough for a long time, we offer a simplified recipe for preparing whites - using kefir. It will turn out just as delicious!

Ingredients for this recipe:

• fat kefir (2.5-3%) – a glass;
• flour – 300 g;
• refined sunflower oil – 3 tbsp;
• salt - half a teaspoon;
• soda - half a teaspoon;
• for filling: 250 g minced pork, onion, a little salt and pepper.

How to make the dough and bake belyashi:

• First we make the filling: grind the meat through a meat grinder or take ready-made minced meat, add chopped onion, salt, pepper, mix for a very long time so that the minced meat turns out juicy. Wrap it in film and put it in the refrigerator.
• We prepare the dough: take the kefir out of the refrigerator, immediately add the sifted flour (literally a few spoons), mix.
• Add baking soda and salt, mix again, pour in the rest of the flour, and knead into a soft dough. While kneading, add a little vegetable oil and continue kneading the dough so that it becomes plastic and does not stick to your hands.
• The test needs a little time to rest, literally 20 minutes.
• Then we form balls, no longer use flour, and if the dough is a little sticky, grease the table and hands with vegetable oil.
• We form the cakes, roll them out a little with a rolling pin, add the chilled filling, make open whites exactly as much as needed for 1 frying pan, and immediately start frying.
• Fry the belyashi on one side, then on the other, until cooked.

Serve the delicious meat dish hot, immediately along with sour cream and fresh herbs.

Fried belyashi in a frying pan, cooked at home, will be an excellent alternative to store-bought baked goods, because a dish made for your household with all your soul and love is always tastier. In addition, it is much more pleasant to eat pies with meat filling, knowing for sure what is included in their composition. We will look at how to prepare belyashi using yeast dough, which we will make ourselves. The juicy filling, coupled with the rich aroma and fried, golden-brown dough, creates an appetite from the very first minutes of preparation, so don’t be surprised if the finished dish instantly disappears from the plates!

Ingredients:

For the test:

• milk (fat content 3.5%) - 1 glass;
• dry yeast - 1 tbsp. spoon;
• water (boiled) - ½ cup;
• butter - 100 g;
• flour - approximately 400 g (how much the dough will take);
• salt - 2 teaspoons;
• sugar - 1 teaspoon.

For filling:

• minced meat - 500 g;
• onion - 1 pc. (large);
• salt, ground pepper - to taste.

For frying whites:

• vegetable oil - 80-100 ml.

Fried belyashi recipe with photos step by step in a frying pan

How to prepare yeast dough for whites

1. First, let's knead the yeast dough for whites. To do this, dissolve sugar and dry yeast in a container with warm water. Leave for 10 minutes.
   
2. At this time, melt a piece of butter in a small saucepan over low heat and cool slightly. Heat the milk until warm, pour it into a deep bowl, pour in the liquid butter, add salt.
   
3. Pour the yeast into the butter-milk mixture, and then begin to add flour, stirring constantly. When the yeast dough for whites becomes thick, place the contents of the bowl on a floured table surface. Continue kneading by hand until the dough stops sticking to your palms.
   
4. Grease the finished dough with vegetable oil and place in a deep bowl. Cover with a warm blanket and leave to “rest” for 2 hours.
   
5. Let's prepare the filling. Mix the minced meat with plenty of pepper and salt to taste with onion minced or chopped in a blender.
   
6. From the “rested” and increased pliable dough we form medium-sized balls. Place on a floured surface.
   
7. Lightly press the balls with your palm and then roll them out with a rolling pin. Place 1-2 tbsp on the flour base. spoons of minced meat.
   
8. We form triangular or round whites. Regardless of the chosen shape, you need to leave a hole in the center free of dough so that the meat filling is thoroughly fried.
   
9. Place the belyashi, hole side down, in a frying pan with a generous portion of hot oil. Fry until golden brown over moderate heat. Don't forget that the side with the hole should not be fried again, otherwise all the juices will leak out of the meat filling!
   
10. Turn the fried belyashi in the frying pan to the other side and let it cook until it gets a rich golden brown hue. Place the finished products on a paper towel to get rid of excess oil. Serve fried belyashi on yeast dough hot for tea!
    

The recipe for white dough, which contains milk, can perhaps be called one of the best. This dough turns out incredibly soft and airy, and it’s a pleasure to work with! Our hearty dish is ready! Bon appetit!

This original Tatar dish has long become a favorite among a wide variety of residents of our country. And how can you refuse a tasty piece of the most delicate, slightly crispy fried dough with a hearty meat filling?

The juiciness of the meat is given by finely chopped or minced onions, which during cooking exchange their bright taste and fragrant aroma with the dense dough and chopped meat.

And belyashi are prepared quite quickly and simply, the main thing for their preparation is the patience and hard work of the housewife, as well as a large frying pan with a deep bottom in the house.

Traditional Tatar belyashi is made from beef tenderloin. You can use veal or pork meat to prepare their filling.

The use of mixed minced meat for filling is considered quite popular: in which the same amount of ground beef is added to the pork twisted in a meat grinder. With pork, as a rule, the minced meat is juicier and softer.

But in general, the filling is a matter of taste, because it won’t be possible to spoil it with a certain choice of meat, because the whites are given a special flavor by passing through a meat grinder or finely grated onion. Without this component, it will not be possible to cook delicious fluffy whites in a frying pan.

Step by step recipe

The dough for whites is mixed from very simple ingredients that are accessible to everyone. You should start kneading the correct dough for whites with the dough. To do this, dry yeast is diluted in lukewarm water, 50 g of sugar and 75 g of flour are added.

In a sufficiently deep container, the ingredients are mixed into a thick mass. Then the container is covered with a cotton napkin and infused for 20 minutes.

After that, the remaining flour is added to the finished dough, vegetable oil is poured in, the dough is salted and kneaded until homogeneous.

Minced pork and beef are mixed in a deep glass bowl, and twisted onions are added. The minced meat is salted and a little ground pepper is added to it. If the filling turns out to be a bit dry in appearance, you can add 75 ml of warm milk.

The finished dough is rolled out into a layer approximately 6 mm thick, then using a saucer with a diameter of 10 cm, cut into even circles. Place a tablespoon of minced meat in the center of the dough piece and pinch the edges of the dough circle tightly.

Place the belyashi into a well-heated frying pan on the hob. These meat pies need to be fried in a sufficient amount of vegetable oil; the yeast dough rises during frying, and oil is necessary so that the white pies are fried evenly.

They are prepared at an average heating temperature of the hob; you should not choose high heat: with it, one of the sides of the white meat may burn.

Lush whites made with milk and yeast

• slightly warm milk – 180 ml;
• water – 80 ml;
• butter – 80 g;
• wheat flour – 320 g;
• a packet of dry yeast;
• granulated sugar – 25 g;
• salt on the tip of a knife.

Mixing time: 30 min.

Calorie content of dough in one piece: 60 kcal.

Milk makes a very tasty dough, tender, very light, literally melting in your mouth. Heated water is added to warm milk, sugar is dissolved in the resulting liquid, and yeast is added.

The mixture is infused for a quarter of an hour. Then an egg is beaten into it and softened butter is added. The resulting mass is kneaded well, then flour is poured into it.

Knead the dough and place in a warm place for an hour and a half.

• minced beef - 250 g;
• minced pork -250 g;
• onion heads – 2 pcs;
• cream – 150 ml;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

The minced meat components are mixed, 33% cream is poured in for juiciness and a special aroma.

The dough is rolled out, flat cakes are cut, and a tablespoon of cooked minced meat is placed in the middle.

The edges of the cake are folded in such a way that a small hole is formed in the top of the white cake.

Belyashi are laid out on a heated frying pan. The side with the small hole is cooked first.

If the pan is hot enough, you don't have to worry about juice leaking out of the open patty. But if you start frying from the closed side, then when it comes to the side with the window, the onion juice will splash heavily in different directions. The belyashi are fried in a frying pan until fully cooked.

Tatar belyashi on kefir in a frying pan

Ingredients for the dough:

• kefir – 150 ml;
• wheat flour – 320 g;
• egg;
• salt a small pinch.

Mixing time: 40 min.

Calorie content of dough in one piece: 55 kcal.

Kefir is poured into a large container and an egg is driven into it. With the help of wolves, the components are connected to each other. The mixture is salted, flour is poured into it, and a soft, tender dough is kneaded.

Ingredients for filling:

• beef tenderloin - 500 g;
• 2 onion heads;
• olive oil – 50 g;
• 4 potatoes;
• salt a small pinch;
• pepper to taste.

Roasting time: 90 min.

Calorie content of meat filling in one piece: 110 kcal.

Beef tenderloin and onions are passed through a meat grinder, and ground or finely grated potatoes are added to them. Salt and a little allspice are added to the minced meat, all ingredients are mixed well.

The dough is rolled into a long sausage, small lumps are pinched off. They are used to make cakes. Place a heaping tablespoon of minced meat in the middle of the flatbread.

Tatar belyashi are prepared with a small hole in the top of the pie. Each side is fried until fully cooked.

1. Tatar belyashi are served with a specially prepared sauce. The following ingredients are needed for the sauce: ripe tomato - 1 piece, apple or grape vinegar - 0.3 g, mustard - on the tip of a knife, garlic - 2 cloves, canned cucumbers - 100 g, olive oil - 6 large spoons. Heat olive oil in a deep frying pan, add finely chopped tomato, add apple cider vinegar, and add spices. The mass is simmered for 10 minutes at low temperature. Then the frying pan is removed from the hob, mustard, finely chopped garlic, and finely chopped cucumbers are placed in it. Mix everything well, and a delicious, appetizing sauce for whites is ready:
2. To make the filling of the belyashi even more juicy and tasty, it is recommended to add a little milk or cream to it;
3. The dough for whites should not be too dense. Soft, manageable dough that does not stick to your hands or work surface is the right dough for whites.

Delicious aromatic belyashi, which are cooked in a frying pan, are quite easy to prepare. It’s worth trying to cook this dish at home once, after some time you will definitely want to treat your family to fluffy belyashi again.

Belyashi with meat, especially in the fried version, is not a dish that can be recommended to be cooked often, but sometimes you can pamper yourself and your household with such a tempting and aromatic unsweetened delicacy by preparing it yourself at home.

How to cook belyashi with meat?

Any recipe for whites with meat involves the simultaneous preparation of two components - the filling and the dough, the quality of which fully determines the final result and the impressions of tasting your favorite dish. In our case, minced meat with onions will be used as filling, and when creating it, you need to take into account certain subtleties of the recipe, without which the minced meat will not be juicy.

Juicy minced meat for whites with meat

The classic filling for white meat with meat should be made from lamb, but in our cuisine we often use fatty pork or a mixture of it with beef. The onion should be exactly half the size of the meat components and it is preferable to chop it into medium-sized cubes with a sharp knife - this is one of the secrets of the juiciness of the filling. Do not use a large amount of spices and seasonings, but add salt and pepper to taste. A little ice water, finely crushed ice or chopped raw potatoes added to the filling will also add juiciness to the products.

Ingredients:

• fatty pork and beef - 720 g;
• onion - 360 g;
• water - 120 ml;
• salt and pepper.

Preparation

1. The meat is ground through a meat grinder.
2. Peel the onion and chop it into cubes as small as possible.
3. Mix the meat component and onion mass, add some salt to the minced meat, pepper and pour in a little ice water or milk.
4. Before decorating the products, keep the filling on the refrigerator shelf for about thirty minutes.

Belyashi dough with meat

Ideal homemade belyashi with meat, the recipe of which is verified and balanced, is soft, fluffy and simply melts in your mouth. Properly made dough is responsible for these properties. It should not be tight or oversaturated with flour or baking powder. The correct flour base is soft, but not sticky, easily kneaded and molded without difficulty. Below is a simple recipe for yeast dough, from which you can make delicious belyashi with meat.

Ingredients:

• flour - 620 g;
• water - 340 ml;
• fresh yeast - 20 g;
• granulated sugar - 40 g;
• salt - 10 g;
• peasant butter - 35 g.

Preparation

1. Yeast, salt and sugar are dissolved in water heated to 40 degrees.
2. The flour is sifted, poured into a bowl in portions and kneaded, adding melted butter at the end.
3. Leave the container in a warm place for an hour and a half for the contents to rise.
4. After the mass has at least doubled in volume, you can begin to design the products.

How to make belyashi with meat?

Cooking belyashi with meat is not only about making dough and filling. Products also need to be molded correctly. In modern cooking, there are two options for preparing preparations - closed and open. Let us next consider the intricacies of sculpting closed whites.

1. The finished flour ball is decorated with a sausage five centimeters thick.
2. Cut it into equal pieces.
3. Roll each cut into a ball.
4. Place the round pieces on the table for 30 minutes to proof (for yeast dough).
5. Knead each ball until you get a cake.
6. Place a spoonful of filling on top.
7. Fold the edges of the dough up and pinch them.
8. Twist the tuck and fold it down.
9. The workpieces are laid seam down on a flat surface.
10. They are allowed to distance themselves and approach in a warm place.
11. Gently knead the balls with your fingers until you get a flat cake and immediately lower them into hot oil for frying.

Tatar belyashi with meat is decorated a little differently.

The edges of the filled cake are closed at the top, gathering like a frill and leaving a small hole.

Belyashi with meat in a frying pan

Traditionally, the products are deep-fried in a heated frying pan, in a saucepan or cauldron. Moreover, the recipe for white meat with meat in a frying pan can be either classic, implemented in compliance with all norms and rules, or noticeably different from those. Next, we will consider variations of quick preparation of similar fried products in a frying pan, the design of which will significantly save time.

Belyashi with meat - recipe with kefir

The properties of kefir to increase the fluffiness of baked goods and transform their characteristics for the better can be applied in this case. The following instructions outline how to cook belyashi with meat in a frying pan from a quick yeast-free kefir dough. The products are soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and you will learn the nuances of creating a flour base further.

Ingredients:

• kefir - 245 ml;
• flour - 480 g;
• eggs - 2 pcs.;
• granulated sugar - 25 g;
• salt and soda - 10 g each;
• refined oil for dough - 40 ml;
• without aroma frying oil - 360 ml;
• filling - 500 g.

Preparation

1. Combine kefir with soda and leave for ten minutes.
2. Beat in the eggs, add sugar, salt, pour in the oil and mix the ingredients with a whisk.
3. Add flour in portions and knead.
4. The resulting lump is left for about thirty minutes under the film.
5. Cut it into pieces and form each into a flat cake.
6. Place the filling in the center, fold the edges up and pinch, leaving a small gap (hole).
7. Place the pieces in hot oil with the hole facing down and fry the products until golden brown on both sides.

Recipe for lazy whites with meat on kefir

Lazy whites with meat, a very tasty homemade recipe for which is outlined below, are prepared much faster than classic yeast and even yeast-free ones made with kefir. However, they turn out to be divinely aromatic, appetizing and tasty. Perhaps the only drawback of the products will be the excessive fat content in the output, which can be reduced by placing them on a paper towel for a few minutes.

Ingredients:

• kefir - 490 ml;
• flour - 320 g;
• egg - 1 pc.;
• granulated sugar, salt and soda - 10 g each;
• refined oil for frying - 180 ml;
• filling - 330 g.

Preparation

1. Mix kefir with soda, and after ten minutes add salt, sugar, egg and flour.
2. Mix the mixture with a whisk until it has the texture of a pancake base.
3. Heat the vegetable fat in a frying pan, spoon the dough into it at some distance, and place small flat cakes of minced meat on top.
4. Pour the filling with a small amount of dough on top and brown the pieces over medium heat on both sides.

Recipe for whites with meat in the oven

One, perhaps, the most significant drawback of fried whites is the excessive fat content of the product and the not entirely healthy, although very appetizing, fried crust. Next, you will learn how to bake white meat with meat without unwanted greasy gloss in the oven. This heat treatment of products is much more useful than the traditional one. The main thing is to implement it correctly and then the products will be no worse than the classic ones fried in oil.

Belyashi with meat - recipe made with yeast

Products in the oven will be soft if the dough is prepared correctly. It can be made without yeast using kefir, following the recipe containing soda, or kneaded with yeast. Next, you will learn how to make belyashi with meat from yeast dough, which, when using high-quality ingredients, always turns out fluffy, fits perfectly and gives excellent results.

Ingredients:

• flour - 520 g;
• milk - 220 ml;
• dry yeast - 10 g;
• granulated sugar - 25 g;
• salt - 10 g;
• eggs - 2 pcs.;
• butter - 45 g;
• filling - 950 g.

Preparation

1. Dissolve yeast and sugar in warm milk, add a few tablespoons of flour, stir and leave for about twenty minutes.
2. Add eggs, salt, melted butter, and remaining flour to the dough and knead.
3. The suitable lump is divided into portions.
4. They decorate the belyashi and let them come up.
5. The products will be ready after 20 minutes of baking in the oven at 185 degrees.