Cooking white meat with meat at home. Leaky whites with meat: step-by-step recipe from dough in milk

Do you like whites? Ruddy and crispy crust, tender dough and a lot of juicy meat filling... Homemade belyashi, the recipe for which I will share with you today is incredibly tasty, aromatic and hearty dish, which is very difficult to refuse. We will cook belyashi in a frying pan based on yeast dough, and the filling will be pork and onion. Try it too!

Belyashi is round buns with meat, which can be made with either yeast or yeast-free dough(usually with kefir). In addition, they can not only be fried in a frying pan, but also baked in the oven (more dietary option) without oil. Belyashi is another name for the Tatar and Bashkir dish peremyach. Essentially the same thing, just different names. Distinctive feature These flour pies with meat filling can be called a small hole in the dough, thanks to which the oil penetrates inside during the frying process and cooks the minced meat.

Lately I've come across most of the items on sale here: round pies with meat filling without this very hole, but also called belyashi. At home, I always make belyashi precisely for this simple and accessible recipe- the result is always pleasing. By the way, almost any meat can be used as a meat component, but pork is the closest to me.

Ingredients:

Yeast dough:

Filling:

Oil for frying:

Cooking the dish step by step with photos:

To prepare homemade belyashi, take wheat flour premium, milk (any fat content), pork, onions (weight indicated in already peeled form), refined vegetable oil, salt, sugar, yeast, ground black pepper. For frying, we also need vegetable (I use sunflower) oil - you can use any odorless oil that is suitable for this purpose.

Preparing yeast dough for whites at home. Sift premium wheat flour into a suitable sized bowl. Of course, you can immediately pour it directly onto the work surface (table), but it’s more convenient in a bowl. A few words about yeast: it is not necessary to take fast-acting yeast - just dry (also 5 grams - that’s 1 heaped teaspoon) or fresh/wet/pressed will do (exactly 3 times more is used, that is, 15 grams). Such yeast is not immediately mixed with wheat flour, and are activated in warm sweetened liquid for 10-15 minutes. For this recipe You can just slightly warm up half a glass of milk with a teaspoon granulated sugar and dissolve the yeast in it. I used fast-acting ones, so I added them immediately to the flour, which I had sifted twice in advance.

Make a well in the center and pour warm (not hot, but pleasantly warm) milk into it. Mix everything with your hand or a spoon to moisten the flour.

You should get flour lumps, after which you can add 50 milliliters of vegetable oil. We begin to knead the dough with our hands or using a dough mixer (bread maker) - whichever is more convenient.

This yeast dough for whites needs to be kneaded for quite a long time - at least 10 minutes, and even better longer. As a result, you will have a smooth, completely homogeneous dough. It should be very soft and just a little sticky. However, this yeast dough holds its shape perfectly and does not spread. During the kneading process you may need a little more or less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I always wash the dishes in which the dough ferments - I just don’t like dirty ones). We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again to heat for another 1 hour. Where better test wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel. natural fabric(linen is best) so that the surface does not become weathered and crusty. You can also let the dough ferment in microwave oven, in which we first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no whites.

While the yeast dough is fermenting, let's prepare the filling for the whites. To do this, we take pork pulp - moderately fatty meat is best (about 25-30 percent fat in relation to meat). We pass the pork through a meat grinder (I prefer a fine-hole grinder) along with the peeled onions.

Mix everything and put it into a bag. Release the air and tie the bag tightly (it is best to use 2 bags - place one inside the other). Now we will beat the minced meat - we throw the bag on the table 100 times. But not with all its might, so that the bags do not break, but carefully. Thanks to this procedure, the minced meat will become very soft, homogeneous, juicy and at the same time plastic.

The second time, the dough for future whites will grow even more - four times. By the way, I want to talk a little about the fermentation time of yeast dough and proofing of the dough. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time that the author of this recipe needed. +/- 10-15 minutes is a completely acceptable deviation; the entire fermentation time of yeast dough depends on many factors. The freshness (and, as a result, activity) of the yeast, the quality of the flour, the room temperature, the amount of dough - all this affects the fermentation and proofing time. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will prepare it purely intuitively.

The stage of forming future blanks for whites: divide the dough into small pieces(try to make them the same size) no larger than an apricot. Each piece of dough must be rounded and rolled into a ball (you can see how to do this in this recipe - steps 11-14). From this amount of dough, I decided to make 17 whites. Cover the pieces with cling film or a towel to prevent them from getting airy, and let the dough rest for 5-7 minutes.

Meanwhile, take the minced meat out of the refrigerator and also divide it into 17 parts. Roll each piece of minced meat into a ball.

We begin to shape future whites. Take one ball of dough and roll it out (knead it with your hands) into a fairly thin round layer.

Place a ball of minced meat in the center and flatten it with the back of your hand so that you get a fairly flat patty. If you make the filling too thick, it may not have time to cook and will remain half raw.

• Flour – 1 kg. ;
• Milk – 250 ml. ;
• Water – 250 ml. ;
• Chicken egg – 2 pcs. ;
• Dry yeast – 10 gr. ;
• Salt – 2 teaspoons;
• Butter – 60 gr. ;
• Sugar – 2 tablespoons;
• Sunflower oil – 50 gr.

Step-by-step recipe for whites with meat:

1. We will need a small bowl where we will knead the white dough according to the classic recipe.

2. Pour in 250 grams of milk and water.

3. Add two teaspoons of salt and two tablespoons of sugar and mix.

4. We take dry yeast separately, add a little milk and water that we just mixed so that our yeast dissolves. Add here one teaspoon of sugar and a heaping teaspoon of flour. Set aside for about five minutes for the yeast to activate.

5. Sift a glass of flour into the milk and mix, there may be some small lumps left - this is normal.

6. Separate the whites from the yolks and add two yolks to the dough.

7. Pour in the melted liquid butter.

8. Add the resulting yeast and mix thoroughly.

9. Add the rest of the flour in parts, be sure to sift it, the softness of the dough will depend on this. Mix some of the flour until smooth, then add more and mix again. When the dough becomes thick, then pour the flour onto the table and knead the dough already on the table. As a result, we used 1 kg of flour; if after this the dough still sticks to your hands, we do not add any more flour.

10. Next, take 50 ml of olive or sunflower oil, mix the oil into the dough, lubricating your hands and rubbing, gradually kneading all the oil.

11. Place the dough in a bowl and cover cling film or a towel and leave for half an hour for the dough to rise.

In the meantime, let's make minced meat for the whites:

12. The meat can be any beef or lamb, but the most delicious belyashi comes from pork; you can cut different meats in half. For this dough we will need 300 grams of minced meat and 300 grams of onions.
13. Grind the onion in a blender or chop it very finely. Salt the onion to taste and mix with the minced meat.

14. Add black pepper and any spices you like, add red pepper for spiciness. Mix everything well until smooth.
15. Add 40 g to the minced meat. milk or water for juiciness.

16. The dough has risen and doubled in size. Remove the film and take the dough out onto the table. Divide the dough into two parts. Divide one half in half again, the dough for the belyash should be 50-60 grams. Let's make identical balls of the required size in advance.

17. Let's heat the oil in a frying pan.
18. Lightly grease the table with sunflower oil. Take one ball and knead it evenly in a circle using your hands, so that the dough at the edges is thinner than in the center. Place a tablespoon of minced meat in the center. We lift all the edges of the dough and fold them into the middle, forming a mold. We give the belyash an oval shape, mold 4 pieces at a time so that the rest don’t leak, and start frying. Place seam side down in oil. We pour oil so that it hides half of our future whitewash. Fry for 4 minutes on each side.

Step-by-step recipes for homemade whites with meat made from yeast, bulk, kefir dough

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

8 gr.

20 gr.

Carbohydrates

331 kcal.

Option 1: Classic homemade belyashi with meat made from yeast dough

In the recipe, homemade yeast dough is started on fresh milk. This is exactly what housewives usually do, but sometimes they take half or a third ordinary water. Minced pork. Remember that we take all the products for yeast dough room temperature or a little warmer.

Ingredients:

• 640 g flour;
• egg;
• 9 g yeast;
• 400 g pork;
• 250 ml milk;
• 150 g onion;
• 5 g garlic;
• 30 g sugar;
• salt and pepper;
• 60 g sl. oils;
• 200 ml oil for frying.

Step by step recipe classic whites

Melt the butter. Or replace it with margarine. Just heat the milk to about 40 degrees. Mix it with sugar and yeast, after a couple of minutes throw in the egg, shake, add a small spoon of salt, and then melted butter. Stir everything, add flour. Mix until you have it in your hands soft dough. We put it in a warm place, cover it so that the crust does not dry out. Since the whites will fry just one good rise, there is no need to knead them again.

We prepare minced meat from twisted meat, chopped onion and garlic. Season with salt, about a level teaspoon for this amount. You can pepper it. Mix thoroughly. If the meat is not very fatty or even dry, add a few tablespoons of water or milk.

Divide the risen dough into pieces of approximately 75 grams, place each one on the table in front of you, and round it with your hand. Give the balls a few minutes to rise.

Roll each piece into a flat cake, add minced meat, and connect the free edges. Flatten the belyash to make a round pie.

Heat the oil. It is advisable to choose a flat frying pan so that the layer is the same everywhere. Add the belyashi, fry on both sides, and cook until done.

It's important to catch desired temperature. If the fire is high, the meat inside will not have time to cook. If you cook on low, the dough will absorb oil. When placed in oil, the white meat should immediately begin to “crackle”, but not very actively.

Option 2: Quick recipe for white meat with meat (lazy)

This recipe is a godsend. You can prepare belyashi using it in just half an hour or even faster. The dough is based on kefir, which can easily be replaced with yogurt or fermented baked milk.

Ingredients

• 0.4 l kefir;
• 0.25 kg of any minced meat;
• egg;
• 10 g soda;
• 0.28 kg flour;
• 50 g onion;
• oil for frying.

How to quickly cook homemade belyashi with meat

Throw an egg into a large bowl, pour in kefir, add baking soda, salt and add a pinch of sugar, which is not indicated in the recipe. Shake with a whisk or mixer. Add flour, stir again.

Chop the onion very finely, literally to crumbs. Pour the prepared vegetable into the dough and immediately add any minced meat, stir vigorously.

Spoon the belyashi into the heated oil. We fry it like pancakes. Is the first side browned? Turn over, cover and steam for 2-3 minutes.

Using this principle, you can prepare belyashi with with different fillings, use mushrooms or minced fish, cut into pieces crab sticks.

Option 3: Belyashi with meat (with a hole)

Recipe for delicious homemade whites with meat and a small hole in the middle. Thanks to this formation, the meat is slightly fried, completely cooked, and gives a very pleasant aroma. Minced meat from any meat will do.

Ingredients:

• 250 ml water;
• 1.5 tablespoons of sugar;
• 70 ml oil;
• 0.55 kg of any meat;
• egg;
• 4.5 tbsp. flour;
• bulb;
• garlic optional;
• 0.5 bunch of parsley;
• 11 g yeast (sachet).

How to cook

Heat the water, it should become lukewarm, add sugar with yeast and about a glass of flour. Make a mash and let it sit for 15 minutes.

Beat the egg and half a teaspoon table salt. Add yeast, pour in vegetable oil or melt margarine. You can knead the dough in butter, add flour, knead, leave for an hour and a half.

We prepare the usual minced meat: chop the meat and onions, add chopped parsley, salt and garlic if desired. Mix thoroughly.

Did the dough rise well? We make small balls out of it, place it on the table, cover with film. After 15 minutes, roll out each one, put minced meat in the central part, spread. Now the most important thing is the sculpting. We gather the edges of the cake with a fold, leaving a hole. Lightly flatten the whitewash.

Heat the oil. We always place the white meat in the pan with the hole facing down. Turn over as soon as the dough is browned. The meat may also brown a little.

Is the belyash ready? After turning it over to the second side, broth should form in the hole, sometimes just a little if the meat is dry. As soon as the liquid begins to gurgle, that is, boil, you can remove the whites from the frying pan.

Option 4: Homemade belyashi with meat from bulk dough

Another version of the kefir dough, but these homemade belyashi with meat are more similar to the original. The filling is not poured into the total mass, but is placed in the middle. It is advisable to use fine minced meat.

Ingredients:

• 0.45 l of kefir;
• 10 g sugar;
• 0.37 kg flour;
• 0.25 kg minced meat;
• 12 g soda;
• egg;
• bulb;
• oil for frying.

Step by step recipe

If the dough needs to be kneaded quickly, then use a mixer. Connecting following ingredients: egg, kefir, sugar, soda, a little salt. Beat for a minute. Add flour and knead the dough. There should be a mass, as for fluffy pancakes.

Mix the minced meat with chopped onion and season with spices.

Heat the oil, a layer of 3-4 millimeters is enough. Now we work quickly: spread the dough in the form of thin pancakes. Quickly spread a layer of minced meat into the central part, without touching the edges. We take the dough again and “hide” the filling. Fry the belyashi on both sides.

For these whites, it is advisable to chop the onion very finely; it is even better to blend it with a blender, since the pieces may not be ready and will crunch.

Option 5: Belyashi with meat on kefir in the oven

A variation of baked homemade whites with meat, which are cooked in the oven. The dough can be classified as quick recipes, since it is prepared with soda.

Ingredients:

• 0.22 l kefir;
• 3 tbsp. flour;
• 0.45 kg minced meat;
• 0.1 kg margarine;
• 0.1 kg of onion;
• 2 eggs;
• 12 g soda.

How to cook

Immediately remove one yolk. Beat the whites and the remaining egg, add melted margarine, kefir, and soda. Salt the dough. You can add a little sugar. Shake, add flour, it will take about three glasses. Knead soft dough. Cover and leave for ten minutes.

Grind the onion, combine with minced meat for whites, add spices, stir.

We make whites. It is advisable to form products with a hole, a little higher you can find detailed description. Transfer to a baking sheet, leaving space.

Add a spoonful of water to the remaining yolk, beat, and grease the whites. Bake for about half an hour at 200 degrees.

If in the middle of baking you add a little broth through a hole in each belyash, you will get lazy option Tatar triangular pies.

Option 6: Homemade belyashi with meat and rice

Another recipe for whites made with yeast dough. To make it work, you need to knead it three hours before cooking. Only from lush and mature dough the products are soft.

Ingredients

• 250 g water;
• 150 g sour cream;
• 11 g yeast;
• flour;
• 0.4 kg of meat;
• 0.1 kg of lard;
• 1.5 tablespoons of sugar;
• salt and pepper;
• 1 onion;
• 4 spoons of rice;
• oil for frying.

How to cook

We make classic dough. Dissolve in warm liquid instant yeast with sugar and salt, add sour cream, add flour. Knead, put in a warm place to stand.

Since the filling is with rice, we twist not only the meat, but also a piece of lard. You can completely or partially replace it with a fat tail. If you use fatty pork, then immediately take 0.5 kg of meat.

Boil the rice, add to the twisted meat, add chopped onion. Season the filling with spices and stir.

After increasing the dough by at least 2.5 times, you can make whites. We form products with a hole or close the filling. Fry in a regular frying pan.

Yeast dough must rise in warmth; it is placed in a dish with high sides, often a saucepan, but you cannot put on a regular lid. Cover only with a kitchen towel or other “breathable” fabric.

Option 7: Homemade belyashi with meat from sour cream dough

Very good option dough that does not go stale within a few days. 20% sour cream is used for it. From these products you will get 15-16 homemade whites of an open type, that is, with a hole.

Ingredients

• 80 ml milk and 2 tbsp. l. into minced meat;
• 400 g sour cream;
• 10 g yeast (dry);
• 0.8 kg flour;
• 0.5 kg minced meat;
• 2 onions;
• 3 eggs;
• 1.5 tablespoons of sugar;
• salt pepper;
• oil for frying.

How to cook

IN warm milk(80 ml) add yeast, stir. Separately, place the eggs in a large bowl, add one and a half teaspoons of salt, add sour cream and sugar. Stir with a whisk until smooth.

Pour yeast into the sour cream mixture, stir again and add flour. Mix. Leave the prepared dough until it has risen well.

Chop the onion, add mince, add a teaspoon of salt, pepper to taste, and add milk. Knead.

Divide the dough into 15-16 balls, place it on the table, cover it, and let it rise for about ten minutes. Then we roll it out with a rolling pin, distribute the minced meat, sculpt the whites with a hole, collecting a fold inside.

Place the whites, hole side down, into the heated oil. Fry this side, then carefully turn it over. After cooking, transfer to a bowl and fry the next batch.

You need to turn the whites carefully, but very quickly, so that as little juice as possible flows out when tilted. Otherwise, when it gets into boiling oil, it will start to “shoot”.

Option 8: Belyashi with puff pastry meat

If you don’t want to knead the dough at all or simply don’t have enough time, then this recipe will come in handy. These whites can be fried in a frying pan or cooked in the oven. Ready-made puff pastry is used.

Ingredients

• 0.5 kg of dough;
• small egg;
• spices;
• 300 g minced meat;
• 100 g onion;
• oil for frying.

How to cook

Chop the onion and mix with minced meat, add spices to them.

Roll out the dough. For classic whites, you can cut out circles. But it’s better to cut rectangles, it will be more reliable and without waste. The size of the pieces is at your discretion; each whitewash will be half the size.

Beat the egg, grease the dough around the perimeter, grab at least a centimeter. Place the minced meat on one half, cover with the free side, and pinch. We sculpt all the whites, let them lie on the table for a while so that the seams become stronger.

Place the formed belyashi with meat into a preheated deep fryer and fry until golden brown.

If puff whites are baked in the oven, then before placing them in the oven you can grease them and sprinkle them with sesame seeds. And don't forget to make a puncture to let the steam out.

In general, belyash is a common dish in Russia, and its origins are Tatar. Belyash is a fried pie made from yeast or puff pastry with meat filling.

I usually make these pies from minced meat without holes, although true Tatar belyash is still made with minced meat and always with a hole. Therefore, today we will analyze with you the most popular recipes pies, some may be new to you or well-known and loved by your family.

We will start as usual with classic recipe. I really love the way my mother prepares this dish, she makes them very juicy and so incredibly tasty.

We will need:

Dough

0.5 tbsp. l. Sahara

1/3 tbsp. milk

warm water

0.5 tbsp. l. salt

1 packet of dry yeast

vegetable oil

Ground meat

beef

pepper mixture

COOKING METHOD:

1. First you need to sift the flour well.

2. It is necessary to sift thoroughly so that the flour is enriched with oxygen.

3. Now take a deep pan or plate. Beat in the eggs.

4. Add sugar.

5. Take a fork, or better yet a whisk, and beat the mixture.

6. Beat the egg-sugar mixture well.

7. Now pour in a third of a glass of milk.

This must be done four times. That is, you should get 4 glasses.

9. Pour all four glasses into the pan.

10. And beat well again.

11. Add salt and mix.

12. Pour a packet of yeast into the resulting mixture.

13. And beat everything thoroughly.

14. Add flour in small portions.

15. Beat with a whisk.

16. Then take sunflower oil, get one of your hands dirty and knead the dough with this hand.

Advice: The dough must be kneaded in one direction!!

17. The dough must be kneaded until it becomes thick and soft.

18. Now you need to add 1.5 tbsp. l. sunflower oil.

19. And continue kneading the dough for half a minute.

20. Now lightly flour the dough.

Check that there are no drafts. The dough should rise 2 - 3 times. In the meantime, let's start preparing the minced meat.

22. Take the beef and cut it into pieces.

23. Then we also cut the pork. Minced meat ratio: 2/3 - pork; 1/3 - beef.

24. Now chop the onion.

25. And also cut a fifth of the cabbage fork. Notice!! Add cabbage if desired. It just makes the whites much juicier.

26. And we grind all these prepared ingredients in a meat grinder.

27. Mix everything well.

28. Add spices, salt, a mixture of peppers, and garlic to the minced meat as desired. And mix everything well again.

29. You also need to add 2-3 cups to the minced meat cold water. Mix.

30. When the dough has risen, we begin to sculpt the whites. To begin with, the working surface must be greased with sunflower oil.

31. Now we pinch off a piece of dough and make something like a ball.

32. Prepare more balls at once.

Don't forget to cover the remaining dough.

33. Now we make flat cakes, the dough should be thinner at the edges.

34. Place a portion of minced meat in the middle of the flatbread.

35. We carefully collect our future whitewash into a bag, lifting the edges a little.

36. Lightly press the pie, leaving a small hole on top.

37. Heat a frying pan well with big amount sunflower oil.

38. Carefully place the whites with the side without the hole facing up.

39. Fry until golden brown on both sides.

40. Posting ready-made whites onto a napkin so that unnecessary oil has escaped.

41. Now our delicious whites are ready.

The classic whitefish recipe turned out to be a bit long, but anyone can prepare this yummy!! 🙂

Belyashi with Tatar meat. Step by step recipe

We will need:

Water - 1 glass

Flour - 2.5 cups

Sugar - 1 teaspoon

Salt - 1 teaspoon

Yeast - 1 teaspoon

Vegetable oil - 1/2 cup (+ for frying)

Beef - 500 grams

Onion - 2 pieces

Greens - to taste

Pepper - to taste

COOKING METHOD:

1. B warm water dissolve yeast and sugar.

2. After 5 minutes, add salt.

4. Knead a homogeneous dough and leave it to rise for 1.2-2 hours. Don't forget to beat the dough.

5. For the filling, grind the beef with onions, add salt, pepper and spices to taste. Mix everything well. But if you want to cook real Tatar belyashi, then it is better to cut the meat into medium pieces and also mix with spices.

6. When the dough has risen, transfer it to a floured work surface.

7. Divide the dough into 12 equal parts.

8. Using your hand, knead into a flat cake. Spread the filling generously, being careful not to get any of the stuffing on the edges.

9. Now carefully seal the edges so that there is a hole in the center.

10. Heat in a frying pan a large number of oils

11. Place in oil and fry the belyashi on both sides until golden brown. Then transfer to a paper towel to remove any remaining grease.

Take note: Always fry the pies in plenty of oil so that they are evenly browned.

Lazy belyashi on kefir with minced meat

There is such a juicy one lazy recipe whites with minced dough made from kefir. Let's try these fried pies?! If you liked these pies, write your reviews in the comments. 😎

We will need:

For the test:

kefir - 500 ml

egg - 1 pc.

baking soda - ½ teaspoon

sugar - ½ teaspoon

salt - a pinch

flour - approximately 300 gr. (look at consistency)

For filling:

minced meat - 300-400 gr.

salt, pepper - to taste

onion - 1 pc.

For frying:

vegetable oil (refined) - 80-100 ml

COOKING METHOD:

1. Beat the egg with sugar and salt.

2. Warm the kefir slightly - it should be warm, but not hot. Dissolve in fermented milk product baking soda and leave for a couple of minutes, then pour in egg mixture. Mix.

3. After sifting through a fine sieve, gradually add flour, whisking vigorously. Bring the mixture to a homogeneous state without lumps. The consistency of the mass should be similar to thick sour cream. If necessary, add additional flour.

4. Salt and pepper the minced meat, mix with very finely chopped onion. Make small “meatballs” from the meat mixture and press them with the palm of your hand, forming flat cakes about 2.5 cm in diameter.

5. Now I’ll tell you how to properly fry such a dish. Cover the bottom of a spacious frying pan with a thin layer refined oil, warm up. Using a tablespoon, place the dough onto a hot surface in the form of small cakes. Place the prepared filling on each piece. In some recipes for lazy whites, the minced meat is immediately put into the dough during kneading and mixed - if you wish, you can try this option for comparison.

6. Top on meat mass pour a little dough, leaving a free hole so that the filling cooks faster. Cooking lazy white guys over medium heat. As soon as the base is browned, turn the products over and fry the other side.

7. Place freshly prepared lazy whites with minced meat immediately on a paper towel or napkins to remove excess oil. Cool slightly and serve!

Everything is fast and simple. I wish you bon appetit!!

This is interesting!! The Tatars and Bashkirs call belyash “belish”.

Delicious belyashi in a frying pan

The following recipe for whites is very tasty and homemade. Fried pies This recipe always turns out great.

The belyashi dough turns out soft and airy, and the filling is very juicy. Of course, the belyashi dish is very high in calories, but treat yourself sometimes delicious pies Can.

We will need:

Dough:

Flour - 0.8 - 1 kg

Milk – 400 ml

Egg - 2 pcs.

Dry yeast - 11 gr.

Sugar - 2 tbsp.

Salt - 1 tsp.

Vegetable oil - 2 tbsp.

For filling:

Veal - 400 gr.

Pork - 100 gr.

Medium onion - 3 pcs.

Ground black pepper

Butter - 50 gr.

COOKING METHOD:

1. First you need to prepare the dough. Beat the eggs with sugar and salt, slightly warm the milk (a little warmer than room temperature) and dissolve the yeast in it.
2. Combine milk with yeast with beaten eggs, add 2 tbsp. vegetable oil and 2/3 parts flour, mix well.
3. Then add the remaining flour and replace the dough.
4. Place in a mold, lightly sprinkle with flour, cover with a towel and place in a warm place for 1 - 1.5 hours to rise, kneading it once.
5. Next, let's prepare the filling for our pies: grind the veal and pork in a meat grinder. Grate the onion and oil onto coarse grater and combine with meat, salt and pepper to taste, add a little boiled water(2-3 tbsp) and soft butter, so the minced meat will be juicier; you can add spices if desired.
6. Roll out the risen dough on a floured table into a rope and cut into pieces.
7. Mash each piece into a flat cake, place a full teaspoon of filling in the center, protect the edges, leaving a hole in the center.
8. Leave the whites to rise for 20 minutes. Heat a frying pan, add vegetable oil and place the pieces with the hole facing down, fry over medium heat for 7-8 minutes. Then turn over to the other side and brown.

It’s better to eat fragrant belyashi hot, then the filling will definitely be juicy! Delicious! Eat for your health.

Belyashi made from puff pastry

Have you ever tried puff pastry belyashi?! This will probably seem strange to many. But such pies turn out to be really very tasty and contain only 26 kilocalories, and unlike classic whites, they are quick to prepare.

We will need:

Puff pastry - 500 grams

Minced meat - 500 grams

Onions - 1 piece

Carrot - 1 piece

Egg - 1-2 pieces

Hard cheese - 150 grams

Salt - To taste

Black ground pepper- Taste

COOKING METHOD:

1. Minced meat, buy the one you like at in this case it's not important. But it is best to take pork with beef. Fry chopped onion with grated carrots and mix with minced meat, adding an egg for better consistency. Season with salt and pepper to taste.
2. Buy ready-made in advance puff pastry. Leave the dough to defrost first. Cut circles out of it. Make holes in half of the flatbreads (it’s very convenient to do this with a glass).
3. Place the filling in mugs without holes, and then close with the “leaky” one. Seal the edges of the dough with a fork.
4. Cut the cheese into small pieces. Sprinkle the centers of future whites with it. Brush all products with egg.
5. All that remains is to bake our pastries on a baking sheet. Cook at 180 degrees for 30 minutes. Now you can try it too delicious whites!

Whitefish recipe, cooked in the oven. Video recipe

Well, since I raised the question about the calorie content of whites, then next recipe for those who love these pies but are on a diet. Belyashi in the oven!! Watch the video recipe for juicy whites, I think you won’t have any difficulties preparing them.

Zucchini whites

We will need:

Zucchini - 500 gr.

Minced chicken (any kind can be used) - 300 gr.

Chicken egg - 2 pcs.

Wheat flour (heaped) - 6 tbsp. l.

Green onion - 1 bunch.

Dill - 1 bunch.

Garlic - 4 teeth.

Soda - 0.5 tsp.

Black pepper

COOKING METHOD:

1. First let's prepare meat filling: add an egg to the minced meat, pass the garlic through a press, salt and pepper to taste.

2. Grate the zucchini, add the egg, finely chopped onion and dill, flour, soda, salt and pepper to taste. Mix everything.

3. In a frying pan with heated oil, place the zucchini mass in layers, then the meat filling and again the zucchini.

4. Fry on both sides, maybe covered, so that the inside is better baked.

5. You can serve with sour cream or your other favorite sauce.
Bon appetit!

As you can see, the recipe for whites is very simple, and if you haven’t tried zucchini whites yet, then after reading this article, you’ll definitely want to try this dish, right?! 😎

Lush belyashi with chicken

In this recipe, we will cook belyashi in a frying pan from minced chicken. By the way, it's a secret lush whites consists of preparing yeast dough. It is the yeast that gives the effect of splendor to our pies. And one more secret to the splendor of the whites... quickly read further in the recipe!!

We will need:

For the test:

water – 300 ml

flour - 18 tbsp. spoons (3.5 cups)

dry yeast – 15 gr.

mayonnaise – 0.5 cups

egg – 1 pc.

sugar – 20 gr.

salt – 10 gr.

For filling:

onions – 2 pcs.

minced chicken – 300 gr.

ghee – 1 tbsp. spoon (optional)

seasoning - to taste

sunflower oil for frying whites

COOKING METHOD:

1. First, as usual, you need to put the dough. Pour water heated to body temperature into a large bowl. Pour in the yeast, let it bloom and stir.

2. Put a glass of flour, salt and sugar.

3. Stir the mixture with a whisk so that no flour lumps remain in it. Place the dough in a warm place to rise for about thirty minutes. During this time it will rise well.

4. In a separate bowl, mix the egg and mayonnaise. Mayonnaise - here it is secret ingredient pomp. Pour the egg-mayonnaise mixture into the dough and stir.

5. Add the remaining flour. Knead the dough. It may stick to your hands at first, but don't add any more flour at this stage.

6. When the dough has risen, place it on the table. Knead the dough well, lightly sprinkling it with flour. Place the dough back into the bowl, cover with a plastic bag and leave to rise for one hour.

7. Prepare the filling for the whites. To do this, chop the onion in a blender and place it in a bowl. Add to it minced chicken, spices and melted butter. Knead the minced meat well.

8. When the dough has risen, we begin modeling. I won’t repeat myself, read the recipes above and choose the most convenient method for you.

9. Fry the belyashi in a frying pan on both sides in a hot sunflower oil before golden brown crust. First fry the side that was pinched. To prevent the filling from remaining raw, pour in enough oil to submerge the pies halfway in it.

Do you have your own secret for plump whites? Please share in the comments. 😉

Quick homemade whites

Take the following products: Flour - 500 grams, Milk - 1 glass, Yeast - 30 grams (fresh), Sugar - 1 teaspoon, Egg - 1 piece, Salt - 1.5-2 teaspoons (0.5 teaspoon - for dough, the rest - for minced meat), Minced meat - 500 grams, Onions - 2-3 pieces, Vegetable oil - 500 ml (2-3 tablespoons for dough, the rest for frying), Ground black pepper - 0.5 teaspoons.

How to quickly cook belyashi:

1. Add sugar and yeast to warm milk. Stir until completely dissolved.
2. Sift the flour into the bowl in which we will make the dough. Add the yeast solution and eggs mixed with salt. Add vegetable oil and knead the dough.
3. Divide the dough into small balls and start making the filling.
4. Peel the onion and finely chop into cubes. I recommend mashing the chopped onion a little to let it release its juice. Add chopped onion, salt and ground pepper to the minced meat. You can add any other meat spices. Mix well.
5. Grease the table and rolling pin with vegetable oil.
6. Roll out the dough balls into flat cakes, about half a centimeter thick, and place the prepared minced meat in the middle of each.
7. We make pies. You can make it triangular or round, depending on your mood. The most important thing is that there should be a hole in the center.
8. Fry in a well-heated vegetable oil. First we fry the side of the white meat with the hole and seams.
9. Place the fried belyashi on paper towels to absorb excess fat.

All our belyashi are ready to eat!!

And run to prepare everything and eat juicy whites. 😛 See you soon!!

Sincerely, Tatyana Kashitsina.

Today we will tell you several options for delicious 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 cook 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:

1. 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.
2. After this, pour water into a bowl, add yeast, sugar and dilute them completely.
3. Place in a warm place for fifteen minutes.
4. After this, pour in warm milk, add salt and egg.
5. Mix everything thoroughly and add flour last. It must be added using a sieve and in parts. After each addition, stir until smooth.
6. Knead a soft and elastic dough, place it in a bowl and cover with a towel.
7. Place in a warm place for an hour and a half.
8. During this time, prepare the filling and first peel the onion.
9. Cut off the roots and rinse all heads under the tap.
10. Chop them with a sharp knife or grind them into puree using a blender or meat grinder.
11. Add minced meat, spices and black pepper to it.
12. Stir until smooth and set aside for a while.
13. Knead the finished dough and divide into portions.
14. Turn all the pieces into flatbreads and place a little filling in the center of each.
15. Gather the edges of the dough, leaving a small hole in the very center.
16. Place the formed whites on a tray sprinkled with flour and leave for half an hour, allowing them to rise a little.
17. Pour the oil into a small saucepan or frying pan.
18. Warm it up and lay out a few whites with the holes facing down.
19. Fry until golden brown, then flip.
20. After that post it finished goods onto dry wipes.

Lazy version of cooking with kefir

It will take 45 minutes to prepare.

How many calories – 290.

How to cook:

1. Take out the kefir first so that it has time to warm up to room temperature.
2. Pour it into a deep bowl, add salt, sugar and soda.
3. Stir and let sit for five minutes.
4. 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.
5. Peel and finely chop the onion and add to the dough.
6. Send the minced meat there and combine the components.
7. Heat oil in a frying pan over medium heat.
8. 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:

1. Take out the cold margarine, open it and grate it.
2. Add a little salt and soda and stir.
3. Next, add flour through a sieve, room temperature kefir and eggs.
4. Knead the dough, cover it with film and place it in the refrigerator while the filling is prepared.
5. Wash the meat and remove the films.
6. Chop finely using a knife. Almost minced.
7. Peel, wash and chop the onion.
8. Combine it with meat, you can even put it through a meat grinder together.
9. Peel the potatoes and wash them from dirt.
10. Cut into small cubes and you can grate it.
11. After this, it is advisable to place the potatoes in a colander or sieve and rinse everything thoroughly to remove starch.
12. Combine potatoes with onions and meat, season to taste with salt and black pepper.
13. Take out the dough, knead it and roll it into a sausage and cut into ten pieces.
14. 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.
15. Place a spoonful of filling in the center and gather the edges towards the top, making sure to form a hole.
16. Place all the belyashi on a baking sheet or in a mold covered with paper.
17. 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, Bell pepper 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.