Belyashi is meat patties originally from Kazan. Usually they are fried in a skillet with the use of sunflower oil and stuffed with several types of minced meat, but there are cooking options and on yeast-free dough in the oven.
They are quite easy to make in the home kitchen, and they will be much more useful than those sold in the station stalls or student canteens. This dish is very satisfying, so having eaten one or two pieces, you feel the full saturation of the body..
It is recommended to put greens or slightly boiled water in the filling.
|Flour –||700 g|
|Egg –||1 PC.|
|Water –||500 ml|
|Yeast “Saf moment” –||1 package|
|Salt –||at the discretion of the cook|
|Ground pepper –||1 tsp.|
|Pork –||350 g|
|Turkey flesh –||300 g|
|Bow –||2 heads|
|Vegetable oil –||200 ml|
|Sugar –||1 tsp.|
|Fresh greens –||bundle|
|Time for preparing: 150 minutes||Calories per 100 grams: 220 Kcal|
Dilute dry yeast in half glass of slightly warm water, add sugar and a spoonful of flour. All mix and leave until the formation of a special yeast cap.
Mix the remaining water and the cooled egg, pour out the yeast brew, salt it and pour the flour into pieces. When the mass becomes sufficiently steep, shift it to a smooth surface and knead a soft, non-sticky dough. Put in a dry container, cover with a bowl and leave for an hour.
Cut into slices washed and dried meat. We clean the onions and cut them into quarters. We skip the prepared products through an electric meat grinder, alternating meat and onions, in order to make the stuffing more uniform. Add greens, salt and pepper to taste.
Pour the vegetable oil into a saucepan and warm it. From the total mass, pinch off small pieces of dough and roll out. Put the stuffing in the center, fasten the edges, leaving a small crack. According to this principle we form all belyashi.
Immerse the semi-finished products in a well-heated oil and fry until done. Do this carefully and slowly – oil can splash on your hands and leave a deep burn. We take out with a skimmer and lay out on kitchen paper towels..
You can use one type of meat, but by combining the two fillings, we get an even more delicious variation..
If you do not have fresh herbs, you can use frozen or dry. This will also add extra flavor..
Delicious meat belyashi on kefir
If you do not want to use yeast dough, you can replace it with a lighter option – on kefir..
- Flour – 600 g;
- Egg – 2 pcs .;
- Kefir – 450 ml;
- Salt – to taste;
- Sugar – 0.5 tsp;
- Cream – 100 ml;
- Chicken fillet – 600 g;
- Vegetable oil (normal) or fat — 200 ml;
- Soda – 1 tsp;
- Ground pepper – to taste;
- Fresh greens – a bunch.
Combine the heated kefir with soda, stir and leave until bubbles appear on the surface. My chicken fillet and towel dipped. Cut into pieces and scroll through the grinder.
In kefir mixture mix salt, egg and sugar. Pour the crushed flour in small portions, stirring the mixture constantly. The amount of flour can vary: it is necessary to ensure that the dough becomes elastic and pliable.
We mix greens and cream in minced chicken – it will make it juicier.
Roll out the dough in a sausage, cut into pieces and make cakes. We overlay the filling in the center and completely fold the edges. Immersed in oil, warmed up, the effect of deep-frying was obtained. Fry until a pleasant brownish color. Remove and cool..
How to make blankets with minced meat in the oven: a step by step recipe
Proponents of proper nutrition use the method of cooking whites in the oven. It does not require such an amount of oil as in the classic version..
- Flour – 450 g;
- Kefir – 400 ml;
- Baking soda – 1 tsp;
- Margarine or spread – 150 g;
- Egg – 1 pc .;
- Salt, spices – to taste;
- Mince pork and beef – 650 g;
- Yolk – for lubrication;
- Meat broth – 350 ml.
In a shredded flour, chop soft margarine with a knife. Use hand to knead the mass, drive an egg, add salt. In a plastic bowl, mix room temperature kefir and soda. Leave to stand.
Put the minced meat in a deep glass bowl, add some salt, add spices and mix well so that both mincers become one.
Pour the kefir mixture into the flour mass and mix well. We roll out onto a smooth, dry surface and, sparing no effort, knead a stiff dough. Cover with a bowl and give half an hour to rest..
Roll out a long sausage, cut into slices and form pellets with your hand. In the center we impose a stuffing, we pin the edges, leaving a small window. Activate the electric oven in the baking mode at 180 ° C. We grease baking sheet with butter, we shift semi-finished products. Spoon gently in each hole pour warm broth. Immerse bake for an hour.
The recipe for lazy whites: quick and easy
The name of the dish speaks for itself: a very quick and uncomplicated way to pamper yourself and loved ones with belyash.
- Ground beef – 350 g;
- Kefir – 250 ml;
- Salt – to taste;
- Vegetable oil (normal) – 150 ml;
- Onions – 2 pcs .;
- Pepper – to taste;
- Egg – 1 pc .;
- Soda – 0.5 tsp.
Onions clean, chop into small cubes. Fry in sunflower oil until transparent. Add minced meat, spices and well add some salt, knead and fry until half cooked.
In kefir we drive in an egg, soda and add crushed flour. The consistency will be like a pancake. Put the minced meat with onions on a flat plate and let cool slightly.
In a heated oil with a spoon, put a cake on it – a little filling and pour the dough on top. Fry on all sides until golden beautiful color. Remove on paper kitchen towels or napkins to leave excess oil.
For this recipe, it is important to use lean meat, namely from veal or, in our case, beef, so that the belyashes are not too fat..
- It is important to know that spreading belyashi in the pan should be initially with a hole downwards so that the filling is well baked;
- In the process of frying dishes in a pan, constantly pour a spoon into the hole vegetable oil, so they will be juicier;
- After the finished baking is removed from the electric oven, cover with a cloth towel and let stand;
- Sugar is a mandatory ingredient of the dough, it is he who gives such a beautiful brown color during frying;
- There are several unconventional fillings for this dish – cod fillet and wild duck. In both versions, the pastry is tasty and quite savory;
- No need to pour too much oil into the pan. It should be enough to fully cover the whites;
- Fresh live yeast can be used instead of dry yeast..
Bon appetit to you, households and guests!