Vak belyash - delicious recipes for traditional Tatar pastries. Vak belyash recipe with meat and potatoes

"Vak" means small - i.e. these are small whites with potato and meat filling. Baked in an oven or oven. If minced chicken, such wak-belyash also called "mini chicken". And the dough for vac whites in the oven is very fast to cook!

The cooking recipe captivates with the fact that the dough for vac-whites starts up quickly, without yeast. No need to wait for it to rise, etc. It turns out satisfying, very tasty dish. In general, such belyashi are served with rich broth. But they are so delicious that we enjoy cracking them with tea.

For "vac-belyash" you will not need following products:

Dough for vac whites in the oven. What will we need?

Butter (or margarine) - 100 gr.
flour - 3-4 cups
egg - 2 pcs.
kefir (or sour cream) - 1 cup (250 gr.)
salt - 0.5 teaspoon
soda - a pinch.

First of all, let's prepare the dough for the vac whites.

Pour in 2 cups of flour. And rub on coarse grater butter. For this, it is better to take frozen butter.

Grind the butter and flour with your palms to make crumbly crumbs.

Add sour cream or kefir, eggs. Salt, add soda.

We begin to knead, gradually adding the remaining glass of sifted flour. The consistency of the dough should be softer than dumpling dough. If the dough still sticks to your hands, add a little more flour.

We remove the finished dough in a plastic bag and leave it in this form on the table. The dough for vac-whites should rest.

While the dough is resting, we will prepare the filling.

For the filling we need the following products:

Minced meat (I have pork) - 400 gr. (the fatter the stuffing, the better);

Raw potatoes - 5 pcs. medium size;

Onion - 3 pcs. (small);

Salt, ground black pepper - to taste.

Cooking minced meat for Vak Belyashi

Peel the onion and chop finely.

raw potatoes clean and cut into small cubes. I want to draw your attention to the fact that the potatoes need to be cut into small pieces so that it has time to cook !!!

Mix in a bowl chopped meat, potatoes, onions. Salt, pepper.

One more important point!!! If the minced meat is very dense, add water to it and mix well. During the baking process, the liquid will evaporate. And if there is not enough liquid in the minced meat, the wak-whites will turn out dry.

Divide the dough into small pieces.

Roll out each piece approximately -3-5 mm thick. Put the filling in the middle of the cake.

And pinch the edges so that a hole remains on top.

If the minced meat is not very fatty, you need to put small piece butter.

Cover the baking sheet baking paper(parchment) and put vac-belyashi on it.

bake in hot oven at a temperature of 180-200 degrees, for 40-45 minutes.

After 30 minutes, after you put the whites in the oven, check if there is enough liquid in them. If the filling is a bit dry (this can be seen through the hole that we left), pour 1 tbsp into each belyash. a spoonful of water or broth, and again in the oven.

Put the finished vac belyashi in a saucepan and cover with paper and a towel on top. Belyashi should soften.

At first glance, it may seem that it is very difficult and long ... Not at all.

I describe the recipe for wak-belesh and the cooking process in detail so that you get 100% tasty, juicy, well, just the most delicious wak-belyashi like ours! :)

And such in a cut.

Bon appetit!

Classic belyash is fried in a pan in in large numbers oils. A variety called Wak is baked in the oven. The pastry looks like cheesecake. Wind Tatar whites are also useful because they contain vegetables and herbs. AT cookbooks there are several recipes.

classic baking

By authentic Tatar recipe Vak belyash is prepared on the basis of kefir-oil dough. List of ingredients:

• wheat flour - 300 g (2 tbsp.);
• egg - 1 pc.;
• kefir - 120 ml.

Filling products:

• minced meat or meat fillet- 0.5 kg;
• potatoes - 4-5 pcs.;
• egg - 1 pc.;
• butter - 70 g;
• onions - 2 pcs.;
• pepper, salt, other spices and spices - to taste.

The order of baking wind whites:

1. Sift the flour. Pour it into a handy bowl. Make an indentation at the top. Beat an egg there, pour kefir.
2. Thoroughly mix the contents until you achieve softness and elasticity from the dough.
3. Divide the whole mass into lumps the size of a tennis ball. Leave fit.
4. Cut the meat into small pieces or prepare minced meat.
5. Clean and dice vegetables. Combine with meat component. Enter spices and salt. Stir.
6. Cut the butter into pieces according to the number of prepared flour balls.
7. Roll the ball into thin flatbread. Place the meat mixture in the middle, butter on top of it.
8. Gather the edges of the future belyash with a beautiful frill, as in the photo. You don't need to pinch. You will get a bag with a small hole in the center.
9. Do the same manipulations with all other spherical blanks.
10. Preheat the oven to 200ºС. Lay the pastry on a paper-lined sheet. Brush the edges of the whites with beaten egg.
11. Send the blanks to the heat for about 40 minutes. The blush will indicate full readiness dishes.

Attention! A long time in the oven is needed for roasting meat. To prevent the dough from drying out, pour 1-2 tbsp into each bag 3-4 times during the cooking of whites. l. pure water.

Another version of the dish on kefir

This recipe for vac whites differs in details. Ingredients for 20 pieces:

• white flour - 0.8 kg;
• half a liter of kefir;
• oil - 250 g;
• soda and salt - 1 tsp each.

Advice. Until use, keep the oil in the freezer or on the coldest shelf of the refrigerator.

Prepare the dough for whites like this:

1. Add the grated butter to the sifted flour. Rub it.
2. In another container, mix kefir, salt and soda. Pour the liquid into the flour and knead the dough.
3. Cover the soft and non-sticky mass with a film and leave alone at room temperature.

For the stuffing whites you will need:

• veal - 500 g;
• potatoes - 7 pcs. medium size;
• onion - 250 g;
• meat broth - 0.3 l;
• egg yolk - 1 pc.;
• spices - at your discretion.

Recipe for vac whites:

1. While the dough is rising, chop the meat. Wash and finely chop the vegetables. Mix all the ingredients of the filling, add spices.
2. Divide the flour semi-finished product into 20 approximately equal pieces. Flatten each into a cake.
3. Fill the future whites with stuffing. Fold the edges up and shape into pouches.
4. Put the blanks on a baking sheet in the oven at 180 ° C. After 25 min. remove the pastries, pour 3 tsp into each pie. and brush the sides with beaten yolk.
5. Bake the whites for another half an hour until cooked.

Pies without kefir

Kefir, traditional for recipes of vak whites, can be replaced with milk. These pies are more crunchy when hot and softer when cooled. The ratio of ingredients:

• flour - 0.5-0.7 kg;
• milk - 350 ml;
• creamy margarine or butter - 250 g;
• eggs -2 pcs.;
• slaked soda - 1/2 tsp;
• meat - 0.5 kg;
• potatoes - 9 pcs.;
• onions - 2 pcs.;
• pepper, salt, chopped bay leaf.

Step by step algorithm:

1. Grate frozen margarine or butter with shavings into flour (previously sifted). Grind the components in more or less homogeneous mass.
2. Whisk the eggs. Pour them into milk room temperature. Add salt and soda to the mixture.
3. Combine the liquid component with the dry. Knead the dough. The process will not be difficult even if the task is performed manually.
4. Divide the pliable mass into equal lumps. Roll each into a thin cake.
5. Cut meat, peeled vegetables. The smaller the better. Enter all seasonings and salt.
6. Fill the blanks with stuffing. Decorate the cakes in whites.
7. Bake at 200°C for about 45 minutes. 3-4 times during cooking, pour a couple of tablespoons of drinking water into the middle of the belyash.

Baking on sour cream

Sour cream instead of kefir will give the belyash tenderness and airiness. fresh greens As part of the filling, it will perfectly complement the aroma and taste of the product. Products:

• flour - 0.5 kg;
• butter or margarine - 250 g;
• sour cream - 250 ml;
• meat - 0.4 kg;
• egg - 1 pc.;
• onion - 2 pcs. small size;
• potatoes - 3-4 pieces;
• spices and fresh herbs.

Baking method:

1. Whisk the egg with salt. Mix it into a homogeneous mass with sour cream and softened butter / creamy margarine.
2. In small portions, add the sifted flour to the liquid. Knead the dough. If lumps form, break them up.
3. Finely chop the meat vegetable ingredients. Mix everything with spices and herbs.
4. Break the dough into small balls. Roll them out with a rolling pin. Start, wrap in a characteristic Tatar belyash shape.
5. Lay on parchment-lined sheet. Bake for about 40 minutes. when heated up to 180°C.

Place hot wind whites in a tall dish with a lid. Wrap the container with a towel and leave to steam. Such pies will be even softer and more tender. Vak belyashi cooked according to the Tatar recipe with beef and lamb is a colorful delicacy. Only vegetarians can resist him.

Ingredients

For filling:

• Potato - 1 kg;
• Chicken breast- 500 gr.;
• Onion - 2 heads;
• Salt pepper - to taste.
• Chicken broth or butter (100 gr.) - for pouring inside.

For test:

• Fatty kefir (3.2%) - 1 cup;
• Warm water - 3 tbsp. l.;
• Butter - 60 gr.;
• Vegetable oil - 2 tablespoons;
• Salt - 1 tsp
• Wheat flour - about 4 cups.

Cooking time - 2 hours

Yield - 12 servings

Belyash (il balesh) - a Tatar dish national cuisine. This big pies with meat, potatoes and onions. The word "vak" - translated from Tatar means "small". That is, vac whites are small whites.

Much attention should be paid to the preparation of dough for vac whites. Since the dish is cooked in the oven for quite a long time, the dough should not be so that it does not become stale under the influence of high temperatures. Every hostess has her own secrets. It turns out very delicious dough on vak belyashi in the oven, cooked on kefir. It is also very important to add enough oil to the dough. The dough for vak belyashi on kefir does not harden in the oven, and, as a result, the pies are soft and juicy.

How to cook vak belyash in the oven - a step by step recipe with a photo on kefir

Let's prepare the ingredients.

Mix warm kefir with water, salt. Add melted butter and vegetable oil.

Gradually add the sifted flour.

Knead the dough until it stops sticking to your hands, you should get a tough dough. Leave it to stand for 10-15 minutes. I never work with dough until it has rested for at least 10 minutes. So the dough becomes much more plastic and more pliable.

Cut chicken breast into small pieces.

Finely chop the onion.

Cut the peeled potatoes into small cubes.

I do it with something like this special device for cutting vegetables, which saves a lot of time.

Mix potatoes, meat and onions. Add salt and pepper. Mix well. The filling is ready.

Divide the dough into 10-12 balls.

Roll out each ball separately with a thickness of about 0.3 cm. The diameter of the circle is about the size of a tea saucer.

Place 2-3 tablespoons of filling in the center of the circle.

Bring the edges together at the top and pinch, leaving a small opening so that you can pour in the broth.

Put the vac whites on a baking sheet greased with vegetable oil.

Bake belyashi at a temperature of 180 degrees for about an hour.

To make the dough for the whites soft and the filling juicy, it is necessary to pour a small amount 20 minutes before the readiness meat broth. Since I often do not have ready-made meat broth during the preparation of whites, I do this: I boil 300 ml of water, add a little salt and 100 gr. butter. After the butter is completely melted, pour in 2-3 tbsp. spoons of this “broth” into whites through the hole that we left for this. It turns out no worse than with meat broth.

So we learned how to cook vak belyashi, the Tatar recipe in the oven, I think it will become one of your favorites.

If you decide to pamper your household with something tasty, satisfying, but quick to prepare, then we advise you to pay attention to the Tatar wak-belyash recipe in the oven. Surely for those who rested somewhere on the coast of Crimea, it will not be news what these fragrant and surprisingly tasty little pies are. If you haven't met yet, let's talk.

Tatar wak-belyash (recipes with photos will be presented below) is an unusually juicy and fragrant pie. They are preparing for simple test for kefir minutes. The filling is most often minced meat (beef or lamb) with onions or potatoes. The highlight of the dish is the broth, which is served directly with the pies or added inside during cooking. In the Bashkir and Tatar cuisine wak-belyash is often served as independent dish(first or second), and not just a snack for tea.

Vak belyash: Tatar recipe on kefir

To begin with, fresh, but very tender and air dough. For cooking you will need the following products:

• 120 grams of butter. If this was not at hand, then you can take high-quality margarine.
• Three or four cups of flour.
• Two chicken eggs(preferably homemade, with bright yellow yolks).
• One glass (250-300 ml) of kefir.
• Salt and a pinch of soda.

Dough preparation

To begin with, we select a convenient deep container from the cabinet and pour flour into it. Remember that before sending it to the bottom of the dish, it is better if it flies through the holes in the sieve. Sifted flour can even yeast-free dough make it airy and tender in texture, and the pies will fit much better.

Now grate butter (or margarine) on a fine grater. To make the process easier and faster, just put it for half an hour in freezer. Next, we use our own hands. Grind flour with butter between the palms. You should end up with crumbly crumbs.

Add eggs to the mass and pour a glass of kefir. Thoroughly mix everything with a whisk. At the final stage, salt and add a pinch of soda. How to understand that the dough is ready? Experienced housewives they say that the dough should resemble dumplings. Dense, elastic, but only in consistency it should be five times more tender and softer than it. Leave the dough to rest, wrapped in a plastic bag or cling film.

Filling Ingredients

As a rule, in Tatar-style vak-belyash, cooked in the oven, they put meat chopped with a knife or cut into cubes. No minced meat finely twisted through a meat grinder. As for the choice of meat, here, as they say, is a personal matter. Someone likes more fatty pork or dry chicken, and someone, by virtue of conviction or simply culinary preferences eats only lamb and beef.

• Whatever type of meat you choose, you will need exactly half a kilogram of it.
• Onions - 4-5 pieces.
• Large potatoes - 3-4 pieces.
• Ground pepper.
• Salt.
• Spices and herbs (optional).

Filling preparation

So let's cut the meat. Try to make sure that the cubes are small (this will cook faster). Potatoes are cut in the same way. No meat grinder or grater! We cut the onion arbitrarily - half rings, cubes, slices, pieces. Vak-belyash (a recipe in Tatar for the oven or some other one is used - it doesn’t matter), like other similar meat pastries, you can’t spoil it with onions. It remains to salt the filling and add ground black or red pepper. You can also put a little fresh parsley or add any dried herbs.

Bouillon

• 200 ml of water.
• 60-70 g butter.
• A pinch of salt.

The broth is ready in minutes, so you can work on it when the pies are already sent to the oven. Pour water into a saucepan, wait for it to boil. If you have ready chicken bouillon or beef, it is better to use it. As soon as the water boils, put the butter there and salt. Turn off the heat, stir until the oil is completely dissolved. The broth is ready.

Bakery products

So, the dough is ready, the filling too, it's time to start forming the pie under unusual name"wak-belyash". The recipe in Tatar implies that from the prepared amount of dough you will get quite a few small half-open pies. But if you take the Bashkir belyash, then it will more resemble one large massive one with meat. Which option you choose - decide for yourself.

Today we will use to prepare such a dish as vak-belyash, a Tatar recipe - in the oven, with broth. To do this, we form a sausage from the prepared dough, then cut it into pieces and form a small round cake from each of them. Put a couple of tablespoons of the filling in the center of each cake.

How is vac-belyash formed? The edges of the dough must be carefully lifted and pulled to the center of the cake. Each pinch is made without reaching the central part. Here we must leave a small window in order to subsequently pour the cooked creamy broth there.

It is recommended to cover the bottom of the baking sheet with baking paper, parchment or foil. We spread the prepared pies and grease each egg yolk. Now you can send wak-belyashi to the oven for 15-20 minutes. The temperature in the oven is 180-190 degrees. After the specified time, take out the pies. Pour one teaspoon of broth into each window and send it back to the oven for another 35-40 minutes.

In some families, a slightly different recipe is practiced - a real Tatar wak-belyash is cooked continuously for 45-50 minutes. And the broth is already served on the table in separate containers for each guest. It already decides at its own discretion how much broth to pour into the belyash and whether to add it at all.

Filling options

In conclusion, I would like to note that vak-belyash (a recipe in Tatar, in the oven, or you choose some other one, it doesn’t matter) is a dish that allows for various, even unusual and bold experiments with the filling. Instead of meat and potatoes, housewives often use cabbage or mushrooms, rice, dried fruits or vegetables, greens, variety of cheeses, chicken or quail eggs in combination with the meat component. The only thing that unites the fillings listed above is that vegetables, meat and even greens should be cut into fairly large cubes, and broth with butter must be used when serving or during cooking.

Step-by-step recipes for soft, air test for vac whites: on water, kefir, milk, sour cream

Grade
prescription

Time
(min)

servings
(people)

In 100 grams ready meal

6 gr.

11 gr.

carbohydrates

260 kcal.

Option 1. Classic dough recipe for vac whites

Do you love homemade wak belyashi, but you are afraid that you will not cope with their preparation? In vain! The main thing is to knead the dough correctly so that it turns out to be lush and porous. One of popular recipes basics for baking is considered - classic recipe on kefir. Yeast is not included in the dough, which means that there is no need to wait for the rise of the base, and thanks to hyperacidity in dairy product no need to extinguish soda with vinegar.

Ingredients:

• kefir - 325 ml;
• egg - 3 pieces;
• soda - 40 grams;
• salt - 15 grams;
• butter - 130 grams;
• a pound of flour

Step by step recipe test for vac whites

In a small bowl, mix all dry ingredients.

Crush the eggs in a separate bowl with a fork, pour into the flour mixture and stir well.

Melt the butter in a frying pan, cool slightly and pour into the egg-flour mixture, stir well with a whisk.

Pour in the kefir slightly heated in the microwave, knead thoroughly until a dense elastic state. The main thing is that the dough does not stick to your hands.

At first the dough will turn out a little lumpy in order to achieve desired consistency and elasticity, be sure to wrap it in a plastic bag and leave for a while to rest.

Option 2. A quick recipe for dough for vac whites

If the guests are on the doorstep, and there is nothing for tea, a piece will save you minced meat and quick recipe test for vac whites. Special products for kneading are not required: water, soda, eggs, salt and a bit of sugar. Despite the minimum number of ingredients, the pastry turns out great: crispy with a fluffy, soft crumb inside.

Ingredients:

• 3 eggs;
• 40 grams of soda;
• a handful of sugar;
• 15 grams of salt;
• 5.5 cups of flour;
• water - 1 liter;
• 40 ml vegetable oil.

How to cook dough for vac whites

Break the chilled eggs into a small bowl, add salt to taste, granulated sugar, soda, beat well with a fork or whisk.

Pour in filtered water, not very cold and vegetable oil, stir with a whisk.

Sift the flour into a clean, dry bowl and pour into egg mixture, knead well with your hands until a strong elastic state.

We leave to lie down in a plastic bag, we form whites.

Vak whites on such a dough can be fried not only in a pan, but also deep-fried, so they will turn out even more crispy and appetizing.

Option 3. Dough for vac whites in milk

And for lovers of crispy pastries fried in oil, there is wonderful recipe dough for vac whites with the addition of milk. Due to the lack of baking soda they do not rise at all, thereby acquiring a slight friability.

Ingredients:

• 8 handfuls of flour;
• butter - 150 grams;
• 250 ml of milk;
• salt - 20 grams;
• 1 egg.

Step by step recipe

Sift flour, mix with salt.

Put the butter in a frying pan and melt, cool a little.

We make a small hole in the flour and break the egg into it and pour in the slightly warmed milk, slowly stir with a fork.

When the dough becomes thick, pour in liquid butter.

Knead the dough well until a dense mass that does not stick to your hands. If there is not enough flour, then add another 2-3 handfuls.

Let the dough rest for a few minutes, and begin to form whites.

Instead of butter, you can use regular sunflower oil.

Option 4. Dough for vac whites on sour cream

The following recipe for the base for vac whites will be very popular with those who love products from shortcrust pastry. Thanks to the use of butter and sour cream, the whites are not only fluffy, but also unusually crumbly, as if melting in your mouth, despite the fact that there is no baking soda.

Ingredients:

• butter - 350 grams;
• sour cream - 250 grams;
• flour - 450 grams;
• 3 eggs;
• 15 grams of salt;
• purified water - 250 ml.

How to cook

Put the slightly melted butter into the flour sifted and mixed with salt and rub with a fork to get a crumbly consistency.

In a separate bowl, break the eggs, pour in the water and beat with a fork.

Put sour cream into the flour mass, mix well. We must take sour cream with a high fat content, otherwise the products will not turn out crumbly.

Pour the egg mixture into a slightly thick sour cream-flour mass, knead thoroughly until a thick elastic state.

Wrap the dough in a plastic bag, put in the refrigerator for half an hour.

We take it out of the refrigerator, once again we knead a little with our hands and form the products.

By the way, this dough is ideal for any sweet pastries, only it will be necessary to add a little granulated sugar to it when kneading.

Option 5. Dough for yeast-leavened whites

There is another wonderful recipe for the base for vac whites using yeast. Of course, it takes longer to cook than all of the above, but the result is worth it, the dough is soft and airy.

Ingredients:

• milk - 350 ml;
• 10 g fast acting yeast;
• sugar - 30 grams;
• 20 g of salt;
• flour - 6 glasses;
• 180 ml of oil for frying;
• 2 eggs.

Step by step recipe

Pour milk into a metal cup, put in the microwave for 1 minute.

Pour sugar, salt, yeast into the milk, stir well and let stand for a while.

Pour into milk mixture sunflower oil, break the eggs, mix well with a whisk.

Slowly, in several stages, we introduce the flour, sifted in advance, mix well with our hands until a not very dense consistency.

Cover the dough with a clean towel slightly moistened with water and leave it warm for 50 minutes. Periodically open the towel and knead the mass a little with your hands, adding flour.

After the dough becomes very soft and airy, we proceed to the formation of whites.

You can not add eggs to the dough for vac whites with yeast. And instead of fast-acting yeast, it is permissible to use fresh pressed ones, only you need to take not 10 grams, but 20.

Option 6. Dough for vac whites on margarine

Vak beklyashi with margarine dough will turn out no less tasty. It is also kneaded very easily and simply, and in consistency finished goods almost indistinguishable from other options. A great way to please loved ones with fresh pastries for the evening table.

Ingredients:

• eggs - 3 pieces;
• 360 g margarine;
• kefir - 230 ml;
• flour - 650 grams;
• soda - 35 grams;
• salt - 40 grams.

How to cook

To begin with, we take the margarine out of the refrigerator, put it in a warm place to slightly melt.

Grind the margarine with a knife into thin strips.

Pour half of the sifted flour into margarine, and grind with your hands into a dry oil mixture.

Pour in not cold kefir, add salt, eggs and stir well with a whisk.

Pour the rest of the flour and knead the dough until elastic dense state.

Wrap the dough in a plastic bag and leave for a while to rest.

Instead of kefir, it is permissible to use ordinary yogurt, with it the products will also turn out to be airy, slightly crispy.

Option 7. Dough for vac whites without margarine and butter

The following test recipe for vac-whites belongs to the dietary group, since it contains neither margarine nor butter. Products from such a base are crispy due to the eggs present in large quantities and the absence of soda. Such pastries can be enjoyed by people who are on a diet.

Ingredients:

• flour - about two glasses;
• half a dozen eggs;
• kefir - 300 ml;
• salt - 40 g.

Step by step recipe

Whisk eggs with salt.

Pour in slightly warmed kefir, stir well.

Pour the flour through a sieve in several approaches, knead first with a spoon, and then with your hands until a dense state.

Wrap the dough in cling film and put in the refrigerator for 40 minutes.

Before forming the products, we knead the dough a little with our hands.

Instead of kefir, you can take yogurt or whey.