Belyashi from ready-made dough in the oven. Belyashi in the oven from yeast dough

Belyashi, prepared in any way, is always very tasty and appetizing, it is impossible to refuse them. They are prepared very simply, even a novice cook who is not experienced in cooking will find it easy to cope with this task.

Belyashi are very popular in the countries of the former Soviet Union; you can find them on sale in any city. And although the roots of this product go back to the Bashkir steppes and Tatar settlements, belyashi have long become an integral part of our cuisine, being a very common delicacy.

Belyashi are fried round pies larger than average, made from yeast or unleavened dough and stuffed with minced meat or minced meat With big amount Luke. Distinctive feature real whites - hole on top, exposing meat filling. But for simplicity, our chefs often make them without this hole, thereby depriving the whitefish of its “trick.” Belyashi is prepared in the oven from yeast dough both from the store and homemade. But you can also use unleavened dough, or prepared with kefir or beer. White dough in the oven, of course, affects the taste finished product, but this is a matter of taste. The most common filling for belyashi is minced meat made from a mixture of beef and pork. As an option - whites with chicken meat, lamb. Tatar-style belyashi in the oven uses minced veal or lamb with finely chopped onions and herbs.

Of course, the classic is belyashi with meat, in the oven they become satisfying, with rich taste. However, our craftsmen have learned to make an easier alternative: belyashi with potatoes in the oven, or a compromise option - belyashi with meat and potatoes in the oven. These types of whites have a right to exist, especially since there are no less lovers of baking with potatoes than admirers meat products. There are a variety of whites; oven-baked recipes offer a lot of variations. It's even difficult to make a choice. Try looking at photos of whites in the oven. A photo will help you take it right choice. When mastering belyashi in the oven, be sure to take into account recipes with photos. There is one more good way learn how to quickly cook belyashi in the oven: step by step recipe with illustrations. Take advantage of it!

And we will give you some tips on how to cook belyashi in the oven:

The covered white dough should be left for some time to “proof”;

The filling for whites requires large quantity onions. With it, the whites will be juicy and tasty. It is recommended to add from half a kilogram to one kilogram of onions to a kilogram of minced meat;

For taste, you can also add a little crushed garlic and finely chopped herbs to the minced meat for whites;

The top of the whites should be brushed with egg and baked in a preheated oven for 45 minutes;

Place the finished whites on top of each other in a pyramid. This way they will retain heat longer;

You can serve belyashi as independent dish, they are very tasty to eat, washed down with broth. Belyashi are also suitable for breakfast, with tea, and they can also be given to children for a snack at school, on a hike, etc.

Hello, dear friends and guests of my blog! Today I want to continue the topic of delicious baked goods in general and about 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 for different types test. 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 out the glass warm water in 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 will stick to the table or hands, grease your hands or table with a little vegetable oil.

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 in the hole butter so that they are 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

And here's to you unusual recipe. 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. These pastries are great for treating guests.

Ingredients:

Puff pastry - 500 gr.
Minced meat - 500 gr.
Onion - 1 pc.
Carrots - 1 pc.
Egg - 2 pcs. (one for lubrication)
Cheese - 150 gr.
Salt and pepper - to taste

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 properly.

3. Cut out the dough round bases, you can use a wide soup mug or 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 the baking tray 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 dough is usually indicated approximately, because here you need to look at the kneading to see how it reaches 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 look detailed video a recipe I found on YouTube and really liked it.

Like these ones different recipes I have prepared delicious belyashiki 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 they will be waiting for you.

You will need:

homemade minced meat -500 gr;
kefir - 1 glass
chicken eggs - 2 pcs;
soda - 1 tsp;
butter - 100 g;
vegetable oil - as needed;
flour - 3 cups;
black pepper;
bulbs - 3 pcs.

Let's start cooking with the meat filling, since it needs to stand. We turn the peeled onions into a puree-shaped mass using a blender, or you can pass it through a meat grinder. To make the filling juicy, there must be a lot of onions, and visually about half as much as minced meat.

For minced meat, you can use any meat; I used equal parts beef and pork, salt and pepper, and add your favorite spices if desired. The spice cumin goes very well with meat, especially lamb. We combine the onion mass with the minced meat, see what consistency the filling turns out to be, it should be viscous, easy to spread, not too liquid, but not dry either. If it turns out dry, add a little water or broth. At the end of preparation, beat the minced meat well until meat mass will not gather in one lump, you can immediately feel it. Cover the minced meat and place it in the refrigerator for a while.

We are preparing the dough. Sift the flour into a bowl, add kefir, beat in 1 whole egg and white (we will still need the yolk), stir to get a homogeneous consistency. For this recipe, it is better to take kefir that is sour and brewed. Since the acid contained in fermented milk product and not slaked soda, which we will use a little later, will enter into a chemical reaction. This reaction produces a gas that will loosen the dough.

Add soda, and add flour in parts until it is not liquid, soft dough, holds its shape well. I don't add salt, although you can add salt if you wish. Without salt, the dough becomes more elastic, it stretches better, which makes the process of making whites easier; after kneading, you need to knead it well.

Now we begin to sculpt the belyashi, this must be done immediately before frying, since the filling is moist and juicy. If you make it in advance, the dough becomes damp.

We form the belyashiki in vegetable oil (you can also use flour), to do this we grease the baking sheet and hands with it. Divide the dough into parts, roll each one out and place 1 tbsp on it. spoonful of filling. Form a pie, leaving the middle open. This is how we make all the belyashi, you don’t need to put a lot of meat, as they need to be fried in the oven, coat them with beaten yolk.

Step-by-step recipes for cooking whitefish in the oven with minced meat, fish, egg, onion and potatoes

2017-11-16 Yakovleva Kira

Grade
recipe

4330

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

9 gr.

15 gr.

Carbohydrates

26 gr.

285 kcal.

Option 1: Belyashi in the oven - a classic recipe

Belyashi with meat in the oven turns out much tastier and healthier than fried ones. They are easy to prepare, since in most recipes the dough is not yeast, but regular kefir dough. The standard amount of ingredients makes 15-20 pieces. You can serve them with tea or as a first course, then a salad of fresh vegetables is suitable as a side dish.

Ingredients:

400 grams of minced pork;
1 onion;
1 glass of kefir;
100 grams of margarine;
1 egg;
1 teaspoon of soda;
3 cups flour;
1 teaspoon salt.

Step-by-step recipe for whites in the oven

Finely chop the onion.

For the filling, mix the minced meat with onion, salt and pepper. Set aside for now.

In a separate bowl, combine protein, kefir, margarine, a pinch of salt, flour and soda.

Divide the dough into twenty parts, roll each into a circle the size of a saucer.

Place a spoonful of minced meat in the middle of each circle, mold the edges so that there is a hole in the center

Place the belyashi on a baking sheet on top of baking paper, brush each one with yolk.

Bake for twenty minutes at 180 Cº.

Belyashi is a fairly common dish in Russia; it has Bashkir and Tatar roots and is a pie made from unleavened or yeast dough. IN traditional version prepared from finely chopped meat or minced meat with a hole on top and strongly resembles Tatar peremyach. Sometimes belyashi is cooked with rice, millet or potatoes.

Option 2: Quick recipe for whites in the oven

To speed up the process of preparing whites, just buy ready dough. This recipe is most suitable for inexperienced housewives. If you have time, it is better to make the dough yourself, then the baked goods will turn out much tastier.

Ingredients:

0.6 kg yeast dough;
0.5 kg of green onions;
200 ml vegetable oil;
4 eggs.

How to quickly cook belyashi in the oven

Divide the dough into two parts and roll out into flat cakes the size of the container in which you will cook.

Boil and finely chop the eggs.

Chop the onion, mix with eggs and vegetable oil, add salt.

Grease a baking dish with oil and place the first cake of dough, carefully place the filling on it and cover with the second cake.

Bake in the oven for twenty minutes until the top is golden brown.

In Rus', during the time of Ivan IV, cooks did not know how to fry, only boil or bake, and there were only Tatars in the kitchen, and they taught the people the art of preparing this dish. Real belyash has little in common with the products of small pirozhki scattered throughout the country. Real belyash can be small or large, but it is always baked in the oven, and the meat is not minced, but simply finely chopped and mixed with onions or potatoes.

Option 3: Belyashi in the oven with veal and beets

If you want to try something new, you can start with belyashi stuffed with veal and beets. This will definitely surprise even the most demanding gourmet. Of all types of meat, veal is the leanest. For people suffering from atherosclerosis, this is the only type of meat that can be eaten, since it brings the smallest amount of cholesterol into the body. In addition, it is tender and soft, which makes the belyashi even tastier.

Beets - very useful product. Due to its fiber content, it enhances intestinal movement, thereby cleansing the intestines. In addition, it helps regulate fat metabolism and controls blood pressure. He recommends eating beets for liver disease and obesity. Of course, you can't call whites dietary product, but if you cook them in the oven rather than fry them in a pan, they can be beneficial.

Ingredients:

2 cups of flour;
1 tbsp. spoon of sugar;
0.5 cups sour cream;
100 grams of butter;
1 beet;
1 egg;
3 garlic cloves;
0.5 kg veal;
1/4 teaspoon of soda.

Step by step recipe

Sift flour and mix with soda.

Grind the butter with salt and sugar, combine with flour, add sour cream and knead the dough.

Form the dough into a ball, cover it with a bowl or towel, and leave it aside while you prepare the filling.

Grind the veal into minced meat in a meat grinder.

Peel the beets, wash and grate.

Chop the garlic, mix with minced meat and beets.

Add the egg to the minced meat, salt, pepper and mix.

Divide the dough into parts, put a spoonful of minced meat in each and mold the edges.

Bake for forty minutes at 200 Cº.

When choosing veal, it is preferable to take meat from young bulls. To preserve the taste and aroma, you need to strictly follow the recipe, especially the cooking time. Veal should not be eaten with diseases such as gout and late stages of arthritis, since the salts that are formed during the digestion of meat are deposited in the joints and can cause increased symptoms.

Option 4: Belyashi in the oven with potatoes and onions

For those who do not like meat pies, you can prepare the filling from potatoes and onions. Moreover, potatoes can be either cut into small cubes or grated, it all depends on personal taste preferences.

Ingredients:

320 grams of flour;
1 egg;
1 teaspoon yeast;
1 teaspoon salt;
3 potatoes;
1/2 onion.

How to cook

Sift flour, salt, mix with egg, yeast and a teaspoon of vegetable oil, heated water. Replace the dough.

Peel and finely chop the potatoes.

Chop the onion, mix with potatoes, spices and herbs.

Divide the dough into ten equal parts, roll into flat cakes, place the filling on each of them, mold the edges towards the center.

Bake in the oven for forty minutes at 180 Cº.

It’s better to preheat the oven first, at least for five minutes, and only then put the whites in there. When they're covered golden crust, you can take them out to make them more appetizing in appearance; before putting them in the oven, you need to grease the tops and sides of each pie with yolk.

Option 5: Belyashi in the oven with yeast

Dough made with yeast requires a little more time and effort than dough made with kefir, but the result will be worth it.

Ingredients:

0.5 kg flour;
2 teaspoons yeast;
2 teaspoons salt;
3 teaspoons sugar;
2 eggs;
220 ml milk;
0.5 beef;
0.3 kg pork;
0.4 kg champignons;
3 cloves of garlic.

Step by step recipe

In a bowl, combine flour, eggs, salt, yeast and milk. Replace the dough, place it on a table sprinkled with flour, cover with a bowl and let it sit.

Grind the meat through a meat grinder.

Chop the greens and mix with the meat.

Divide the dough into parts and roll out. The edges should be thinner than the middle.

Place minced meat on a flatbread of dough, connect the edges to the middle, brush the top with yolk.

Place on a baking sheet and bake in the oven for twenty-five minutes at 200 Cº.

You can add any spices and seasonings to the filling; the scope for imagination is limited only by your own desires. Don't be afraid to try new things.

Option 6: Belyashi in the oven with fish filling

To prepare this recipe, you can use any kind river fish which one you like better. You can make whitefish in the shape of fish, then children will eat them with pleasure.

Ingredients:

1 glass of milk;
3 cups flour;
1 teaspoon yeast;
200 grams of salmon;
1 onion;
1 yolk;
2 teaspoons of sand;
salt and seasonings to taste.

How to cook

Chop the onion into thin rings.

Peel the fish, add salt, cut into pieces, mix with onions and leave in the refrigerator while the dough is prepared.

Combine yeast, salt, sugar and milk, stir.

Add flour and a little vegetable oil, replace the dough.

Form the dough into a ball, cover with a towel and leave for two hours.

Divide the dough into pieces, make flat cakes out of them, place a spoon in the center of each fish filling, blind the edges.

Bake for half an hour at 180 Cº

It can be served as a separate dish or as a side dish for soup, for example.

24.03.2018

Belyashi is one of the dishes Tatar cuisine. Juicy, with meat or vegetable filling, fried to an amber crust. This is exactly how we are used to eating whites. But not everyone likes this presentation Tatar pastries. You can cook delicious whites in the oven. They will be discussed in today's article.

Every housewife can easily bake belyashi with potatoes in the oven. The recipe for preparing them is not at all complicated, but the baked goods turn out tasty and healthy, because we will not simmer the whites in a huge number sunflower oil.

Advice! Belyashi can be open or closed. To give the baked goods a rich golden color, brush the top with beaten egg. And to make the whites soft, after baking they need to be greased with melted butter.

Ingredients:

potato roots – 0.5 kg;
minced meat – 700 g;
Wheat flour premium– 550 g;
mixture ground peppers, salt;
kefir – 0.2 l;
chicken egg – 2 pieces;
butter – 150 g.

Preparation:

You can cook belyashi with any minced meat. In this case it is used minced chicken. Let's defrost it.
In the meantime, we are preparing the dough.
Place 100 g of softened butter into a convenient bowl.

We need to add about 500 g of flour to the butter. It turns out to be such a homogeneous mass.
Literally add table soda at the tip of a spoon.
Add a pinch of fine-grained salt here.
Mix the bulk ingredients, make a hole and lay out raw chicken eggs.
We also need kefir with a fat concentration of 2.5%. We measure out 200 ml.

Now mix everything vigorously, knead the dough until smooth.
Place the dough in a plastic bag and place it in the refrigerator for one hour.
Peel the potato roots, rinse thoroughly and chop into small cubes.
Transfer the chopped potatoes into a convenient bowl. Add salt and a mixture of ground peppers.

We take it out refrigeration chamber dough and divide it into 20 parts of approximately the same size.
Roll each piece of dough in flour and roll it out into a layer with a rolling pin.

Gather the edges of the dough to form an open-topped basket.
We sculpt all the whites in this way and place them in a mold covered with a silicone mat.
We send the whites to the oven, heated to a temperature threshold of 180°.
We will bake for approximately 45 minutes. While the whites are still hot, grease the top with softened butter.
Belyashi turns out juicy, aromatic and extremely tasty.

We treat our guests to a Tatar dish

As you can already see, it’s quite easy to bake belyashi with meat in the oven. The recipes for their preparation are varied. If you bake belyashi in the oven, you can make the dish healthy and also reduce its calorie content.

Belyashi made from yeast dough in the oven is very popular among gourmets.

Advice! You can buy semi-finished dough or prepare it yourself according to your favorite recipe. It is important that the dough is fluffy and porous.

Ingredients:

yeast-based dough – 1 kg;
chilled minced pork – 300 g;
onion – 2 pieces;
a mixture of ground peppers, salt;
fresh parsley - half a bunch;
spicy Bell pepper- 1 piece.

Preparation:

Transfer the chilled minced pork in a convenient container.
Peel two onions and finely chop with a knife.
Combine minced pork with chopped onion, salt, season with a mixture of ground peppers and mix thoroughly until smooth.
We clean the hot capsicum, remove the seeds, and remove the stalk.
Cut into small cubes. Finely chop the washed greens with a knife.
Add these ingredients to the bowl with the meat filling and mix again.
Heat a little refined vegetable oil in a frying pan.
Add the meat filling and fry, breaking up large lumps.
Roll out the yeast dough into circles. Place the filling on each circle of dough and seal the edges.
Place the whites, seam side down, onto a greased baking sheet.
Place in the oven and bake at 180° until golden.

Homemade cakes prepared on kefir base, it always turns out lush and tasty. And whites are no exception. To make the filling juicy, add more onions and herbs.

Ingredients:

kefir with a fat concentration of 2.5% - 1 glass;
mixed chopped meat– 450-500 g;
table soda – 1 teaspoon. spoon;
finely ground salt - one pinch;
chicken egg - 2 pieces;
margarine for baking – 0.1 kg;
premium sifted flour - 3 cups;
onions – 2 heads;
a mixture of ground peppers.

Preparation:

Pour kefir room temperature in a convenient container.
Add table soda, stir vigorously and leave for 10 minutes until bubbles appear.
Enter one a raw egg and protein. We will still need the yolk.
Here we also add softened margarine for baking and a pinch of finely ground salt.
Whisk these ingredients thoroughly.
Pour sifted flour in portions and knead the dough.
Grind the peeled onion in a blender.
Add the onion mixture to the minced meat. Season with salt and a mixture of ground peppers.
We make belyashi and brush each one with beaten egg yolk.
We will bake for 30-35 minutes at a temperature of 180°.

Advice! Belyashi can be prepared with chicken breast, beef, turkey or veal. Add fresh zucchini, tomatoes and other vegetables. If you are a vegetarian, then the filling in belyashi can be exclusively vegetable and healthy.