Open whites in the oven. Recipe for belyashi with meat with yeast in the oven

It is endless to talk about what belyashi are, who invented them, from what nationality they came to world culture and how canonically they are prepared correctly. You can argue, prove your case and support it with arguments from your own experience, but the truth is still separate for everyone: the Tatar cuisine will consider them their own, the Bashkirs and Kazakhs will certainly challenge the historical ownership of the idea, and all the rest who are somehow involved in the belyash will smile, cherish their truth.

Let's not go into historical jungle today. We will not argue and find out whose contribution to the formation of the centuries-old history of belyashi is greater and more significant. Let's just cook and enjoy, savor and have fun, because in fact this is the main task of home cooking.

Belyashi, step by step recipe with photo in a pan

Ingredients

Dough Ingredients

• 4 cups flour;
• 1 glass of milk;
• 1 egg;
• 4 tbsp. l. butter or margarine;
• 1.5 st. l. Sahara;
• a pinch of salt;
• 1 tsp dry instant yeast.

Minced meat ingredients

• 400-500 g of pork;
• 200 g onion.

How to cook belyashi

Dissolve yeast in half warm milk, add sugar. Cover with a towel, leave for 10 minutes. After the yeast is activated (yeast foam will go on the surface of the milk), add salt, add melted butter (margarine), the second half of the milk and flour.

Knead a soft, pliable dough. Rounding and covering cling film or a towel, leave for 50-60 minutes until doubled in a warm place.

We prepare the filling: we scroll the meat through a meat grinder, finely chop the onion. Mix minced meat with salt, pepper and garlic, add a little water. While the dough rises, let the stuffing stand.

We form whites in the form of a flower, with folds, slightly flatten.

Peremyachi are fried in a sufficient amount of vegetable oil for low fire from both sides to golden brown.

We eliminate excess oil by placing finished products on paper towels.

Tips delicious belyashi

What is the secret of juicy minced meat for whites?

Contrary to popular belief, lard does not particularly enhance the moisture content of the filling. Your best assistant ordinary water: to mix it well in chopped meat, try to beat him off. The second option is small ice chips, however, in this case, you will have to work quickly and very quickly. A couple more of your assistants in this matter are onions and greens.

How to fry belyashi so that they are fried?

In the process of frying, it is necessary to find the optimal temperature corridor: if the fire is too strong, the dough inside and the filling will remain raw. If you make the fire too small, the pies will absorb so much oil during frying that you definitely won’t want to eat them later.

When frying whites, you should not arrange a hostel: everyone should have enough space, let the products be freely and freely - this way they will fry better and more evenly. Ideally, the oil should completely surround the whites from all sides and rise at least to the middle of the patty.

Put the pies in the hot oil with the hole down: heat immediately “seals” the meat, preventing the juice from leaking unauthorized into the pan.

How to sculpt belyashi?

Flatten the ball of dough into a cake, spread the minced meat in a slide in the center. We rest against the minced meat with the thumb of one hand, pressing the minced meat into the dough. With the other hand, we close the edges of the dough with a small “assembly” around the minced meat, rotating the cake around the finger that crushes the minced meat. You should get a hole with a diameter of 1 cm, and the sides of the dough should rise above the minced meat. Cover the shaped pies with a towel and leave for 15-20 minutes. Most of the folds of the dough will smooth out during this time.

Try, for example, and in this way: roll out the dough into a circle of a fairly large diameter, put the minced meat in the center with a thin cake, then lift the dough from one edge and make a pinch with a “fold”; then collect all the dough in a circle, forming the same "pleated folds" as khinkali. Then flatten them, leaving a hole in the center.

Don't like folds? Blind a flower:

Or form the simplest pie with a hole. Make a vertical incision and lightly fold the dough to the sides, as in the photo. Why a hole? When frying, the meat inside the belyash gives off a lot of liquid. This liquid needs to spread through the whitewash, and not explode it in the absence of a hole.

Belyashi with meat in a frying pan according to GOST

The yield of the dough according to this recipe is 120 g, the fillings are 144 g (here it is, main secret delicious gostovsky whites: there should be more fillings than dough!), in the end you will get 3 whites with a total weight of 240 g (80 g each). Cooking in such quantities is ridiculous, so arm yourself with a calculator and recalculate the recipe based on your needs and expectations.

Dough Ingredients:

80 g of premium flour;
40 g of water or milk;
2 g of pressed "live" yeast;
2 g sugar;
1 g salt.

Filling Ingredients:

110 g of beef or lamb;
20 g of onions;
0.5 g black ground pepper;
2 g salt;
15 g of water;
17 g vegetable oil for frying.

How to cook belyashi:

1. AT warm milk(water) spread the yeast and sugar, stir and wait until the yeast starts to work. When a light foam appears on the surface, add salt and flour, knead the dough and, after rounding, put it in a warm place to rise. After about an hour (the dough will double in size), punch down and leave for the second rise.
2. In the meantime, prepare the filling. Minced meat, of course, we do ourselves. Add finely chopped onion, salt and pepper to it. Mix, add water.
3. Further molding - aerobatics. We take the dough, knead it again, pinch off a piece and ... put it on the scales. It should be exactly 40 g. Not enough - add, a lot - remove. We make balls. We weigh the first, the rest can be molded according to the type of the first, if you trust the eye. Do not trust - continue to weigh. Leave for 5-10 minutes for proofing.
4. In the meantime, we divide the minced meat - we measure out portions of 48 g each. The quantity - of course, is equal to the number of dough balls.
5. We roll each piece of dough into a round layer (or it’s easier to just flatten it with your fingers), put a portion of the filling on top.
6. We form whites, collecting the dough at the top and leaving a hole so that the meat is better fried.
7. We fry in a sufficient amount of oil (we recommend not paying attention to 17 g - it all depends on the shape and volume of the pan, so we just focus on the fact that the whites should be at least half deep-fried when frying). On both sides, until golden brown. Oil temperature 190 degrees (can you withstand the required temperature throughout the entire process?).
8. We spread the finished whites on paper towels, then transfer to a common bowl while the rest are fried. Serve hot.

Tatar belyashi with meat - peremyachi

In fact, peremyachi (pirimachi) are the same belyashi, just with a Tatar “name”. The filling can be classic meat, it can be curd or potato. Dough - yeast or unleavened, fried in hot oil. Served with ayran, katyk or broth. We will cook Tatar belyashi with meat on dough with dry yeast.

Dough Ingredients:

2 tsp dry yeast;
500 g flour;
50 g fat (lamb, beef)
1 egg;
1 st. l. Sahara;
1 tsp salt;
320 g of warm milk;
1 st. l. vegetable oil.

Filling Ingredients:

300 g minced meat;
1 onion;
2 cloves of garlic;
salt, pepper to taste.

200-250 ml vegetable oil for frying.

Preparing whites:

1. We dissolve the yeast in 150 g of warm milk (37-40 degrees), add sugar, remove it in warm weather. After they are activated, add salt, add melted fat (or butter (margarine), the second half of warmed milk, egg and flour. Knead soft, pliable dough. Round and cover with cling film or towel, leave in a warm place for 1 hour Knead and again leave for an hour, and again for half an hour.The dough will increase by 2-2.5 times.
2. Mix minced meat with salt, pepper and garlic, add a little water.
3. Ready dough divide into balls of equal size (weighing 40-50 g each), flatten. In the center lay out 1 tbsp. l. minced meat.
4. We form peremyachi with pleated folds, slightly flatten. Leave alone for half an hour, covered with a towel.
5. Peremyachi are fried in a sufficient amount of vegetable oil on both sides until golden brown. We lower the straps into the oil with the hole down. Flip, when the edges turn brown, fry on the other side. Extract with a slotted spoon.
6. We eliminate excess meat by placing finished products on paper towels.

Little culinary trick. Experienced housewives it is advised to check the temperature of deep-frying by lowering half of the carrots - if it “jumps”, the temperature for frying the peremache is suitable.

Vak-belyash (belyashi in the oven)

Yes, and a little more. Wak-belyash are standard small pies. If you are really, really lazy, you can cook zur-belyash - everything is the same, but in the format of one big pie.

Dough Ingredients:

500 g of kefir;
800 g flour;
50 g butter;
2 eggs;
1 tsp salt;
2 tbsp. l. vegetable oil for greasing the dough.

Filling Ingredients:

500 g minced meat;
4-5 medium sized potatoes;
2 onions;
pepper, salt to taste.

How to cook:

1. Mix kefir with eggs, add salt and melted butter, then add flour and knead a soft, non-sticky dough. Round and wrap in a bag. Let's rest for 10 minutes.
2. In the meantime, prepare the filling. My potatoes, peel, cut into small cubes and mix with minced meat. Salt, add pepper, finely chopped onion, mix. If the minced meat is very lean, you can additionally cut 20-30 grams of fat or pour in a small amount of water.
3. We roll out the dough into a layer about 4 mm thick, cut out circles with any suitable utensils. In the center of each circle we put the filling, pinch the dough in a circle, lifting the edges up and leaving a hole at the top.
4. We put the products on a greased baking sheet. With a culinary brush, grease each wak-belyash with sunflower oil. Bake in an oven preheated to 180 degrees for about 40 minutes.
5. Serve hot.

Another recipe for belyashi with meat (juicy minced meat)

The stuffing in whites cooked according to this recipe in the oven turns out to be especially juicy. The secret is that half of the onion is introduced into the meat in a fried form, but perhaps we will not get ahead of ourselves - read carefully and cook with pleasure.

Dough Ingredients:

500 g flour;
220 g of milk;
2 eggs;
1 tsp salt;
1 st. l. Sahara;
50 g butter;
2 tsp dry yeast.

Filling Ingredients:

500 g of beef;
200 g pork;
4 bulbs;
vegetable oil;
2 cloves of garlic;
salt, pepper, herbs to taste.

How to make whites:

1. We prepare the usual yeast dough: dissolve the yeast in warm milk with sugar, after 10 minutes add eggs and melted butter, add salt and flour, knead a soft elastic mass, which we send to rise to a warm place.
2. Let's do the stuffing. We twist the meat in a meat grinder with a large grate. We cut the onion into cubes, add half to the minced meat, fry the second half in vegetable oil until light golden and also add to the minced meat. Add salt, pepper, finely chopped greens, squeeze the garlic and mix.
3. Punch down the risen dough, divide into equal balls weighing about 50 g, flatten each into a round layer. We spread the filling in the center, pinch the edges of the dough, lifting them up and leaving a hole in the center. We spread the shaped whites on the laid parchment paper baking sheet, leave in a warm place for 20 minutes for proofing, then grease with vegetable oil and bake at a temperature of 180 degrees for about 25 minutes.

Homemade belyashi with meat "like in the market"

Fans of street fast food have probably enjoyed belyashi more than once, which are cooked and immediately sold at markets, bazaars, train stations and other crowded places - juicy to the point of insanity, soft, with elastic perforated dough. Putting aside thoughts about how healthy food cooked in a repeatedly heated sunflower oil, and what kind of meat is minced meat for such products, let's figure out what is the secret of these belyashes and why they turn out so tasty (arguments about fresh air, an appetite and a pleasant realization that someone has prepared this food for you another, omit).

Ingredients:

2.5 tsp dry yeast;
360 ml of water;
2 tsp Sahara;
1 tsp salt;

4 glasses of water;
500 g minced pork and beef, salt and pepper for minced meat;
2 large onions;
frying oil.

1. Knead the dough: dissolve the yeast in warm water, add sugar, leave for 10 minutes, then add salt and butter and add flour. We introduce the flour gradually - we look at the consistency of the dough: it will be quite difficult to knead by hand, it should be soft and even slightly watery. It is better to use a dough mixer or a powerful mixer with hook attachments.
2. Leave the kneaded dough to rise in a warm place for half an hour, during which time we prepare the minced meat - mix the meat with grated onions, salt and pepper, add water in small portions, making sure that the liquid is completely absorbed into the meat. The minced meat should end up being soft, but not watery.
3. Roll out the finished dough into a large thin layer. With a glass with thin walls, cut out circles of dough. We put a small amount of minced meat on half - not with a ball in the center, but with a cake over the entire area, leaving half a centimeter of dough in a circle. Cover with a second circle, squeeze the edges with a spoon or wrap by hand.
4. Contrary to popular belief, whites cannot be mass-produced and wait until “clients” come: with a long proofing, the dough will tear, the whites will turn out sloppy and dry. We form - we fry, we form - we fry. In a well-heated pan with enough oil. If we do not eat right away, you can put the whites in the oven with the light on - it provides a temperature of 30 degrees, the pies will not cool down quickly.

Belyashi with meat on choux pastry

Choux pastry is incredibly easy to work with! Due to the fact that it is plastic, soft and non-sticky, whites turn out to be even, neat, “picture-like”. In general, a recipe for perfectionists.

Ingredients:

1 glass warm water;
1 cup boiling water;
50 g of "live" yeast;
1 st. l. Sahara;
1 tsp salt;
3 art. l. vegetable oil;
4 cups flour;
500 g minced meat + salt, pepper;
2 bulbs.

1. Dissolve yeast and sugar in warm water, leave for 10 minutes to activate. After that, pour in the oil, add salt, mix and pour the resulting mass onto the flour sifted into another bowl. Mix for hastily- there will be crumbs, flakes and just an indistinct mass. Here we evenly pour boiling water on top of it, after which we knead a pleasant smooth dough with it, which we round and set aside for exactly the time it takes to prepare the filling and the pan.
2. Finely chop the onion, mix with minced meat, where we add salt, pepper and a little water.
3. Pour a sufficient amount of oil into the pan (ideally, when frying, the whites should be covered with oil a little more than half), put on the stove to warm up.
4. Taking a break from the test small piece, round it, flatten it, lay out the filling and collect the dough at the top, forming a belyash. We fry immediately - this dough behaves well without proofing.

Belyashi with meat and potatoes

Either two in one, or just a concession family budget or common sense, which believes that potatoes with meat are still a little healthier than just a piece of meat, it doesn’t matter, the essence is still simple: whites with meat and potatoes are unexpectedly tasty and interesting. The filling is more tender, softer and more pleasant. Well, and a separate plus is kefir dough, which is prepared for one or two and does not require proofing. Of course, if you wish, you can prepare ordinary yeast dough for this filling.

Ingredients:

170 g flour;
100 g of kefir;
1/2 tsp soda;
1/2 tsp salt;
1 tsp Sahara;
200 g potatoes;
100 g minced meat;
1 onion;

Mix flour with soda, salt and sugar. Pour in kefir, knead a soft, but not sticky dough. If necessary, add a little flour, but without fanaticism: the more flour, the harder the dough will be in the finished product. We try to get by with the bare minimum. We hide the finished dough in a plastic bag for 10 minutes.

In the meantime, peel the potatoes, three on a coarse grater. Mix with minced meat, salt and add pepper to taste.

Roll out the dough into a layer about 4-5 mm thick. Cut out circles with a glass with thin walls. Place a small amount of filling in the center and fold over. classic belyashi with a hole in the middle.

Fry immediately - in a sufficient amount of oil, until golden brown, on both sides. Ready whites Spread on disposable towels or paper napkins.

"Lazy" whites

In fact, of course, these are not belyashi at all - so, pancakes with meat filling: below batter, then minced meat, then dough again on top. Not white at all. But the set of products is identical, the difference is only in the quantity and method of molding, and so - all the same pies with meat.

In general, if you suddenly really want whites, but absolutely do not want to work and create, take this recipe into service and feel free to go to the kitchen. You will not be disappointed.

Ingredients:

1 egg;
100 ml of milk;
1/2 tsp salt;
1 tsp Sahara;
1/2 tsp soda;
3 art. l. kefir;
120 g flour;
2 tbsp. l. vegetable oil for dough + vegetable oil for frying;
300 g minced meat;
1 onion;
salt, pepper for minced meat to taste.

First, prepare the dough: mix the egg, sugar, salt, soda, kefir, add vegetable oil. We add flour. We dilute the resulting mass with milk - the dough should not be thick, but not liquid either. Classical, in general, dough for pancakes.

Mix minced meat with chopped onion, salt, add pepper.

Next we fry. A well-heated frying pan, a small amount of oil. First of all, pour a spoonful of dough, then immediately put a spoonful of minced meat on top of it (we try not to draw a bunch in the middle, but thin pancake depict), then again cover with a small amount of dough.

We cook such pancakes on both sides until a beautiful golden crust. The fire is confidently below average, otherwise the minced meat risks upsetting you with dampness and wetness.

"Quick" whites on kefir in a pan

Well, if you are even lazier than required to cook belyashi according to the previous recipe, try to persuade yourself to these pancakes with meat. Uh-huh, completely with meat-in this case it is proposed to mix the dough and minced meat immediately at the pre-forming and pre-roasting stages. And yes, of course, these are definitely not whites at all, but the people at one time came up with this thing and called it exactly this word, but should we argue with long-term folk traditions? It is said - whites, then whites.

Ingredients:

500 ml of kefir;
3 eggs;
1/2 tsp salt;
1 tsp soda;
1 st. l. Sahara;
300 g flour;
300 g minced meat;
1 large onion;
salt, pepper to taste;
vegetable oil for frying.

In a convenient bowl, combine kefir and eggs. In another container, mix salt, sugar, soda and flour. We ensure the "friendship" of both masses, quickly knead the dough for pancakes. Also add finely chopped onion and minced meat.

Fry pancakes on both sides in a well-heated pan in vegetable oil. We spread the ready-made "lazy" whites on napkins or disposable towels, serve hot.

Stuffing for whites

White dough is prepared in dozens different recipes(each hostess chooses her favorite and proven one), but you can take the filling that suits your mood in a given period of time. In addition to the standard and expected meat games, "Magic Food" can offer you to try something new, for example ...

1. The traditional filling for belyashi is minced meat from pork, beef, lamb or a mix of them with onions.
2. Minced meat + potatoes. Also a classic.
3. Rice, onion, egg. Yes, yes, it is completely illogical, but these are also whites. One of the varieties.
4. Mushrooms. Fried with onions, cut into pieces or twisted into minced meat. With or without meat.
5. Sausage or sausages. Yeah, in a hurry, if there is no minced meat, but you really want something.
6. Fish! Finely chopped fillet or minced meat, river or sea, red or white - it's all very, very tasty.
7. Cheese and greens. A classic, not “white”, but a classic, moreover, very, very tasty. Especially if you add a couple more cloves of garlic to it.
8. Cabbage, with or without carrots, onions and herbs.
9. Chicken fillet. diet option belyashi with meat.
10. Carrot whites. Surprised? Meanwhile, adding grated carrots and bell pepper in minced meat traditionally for Tatar cuisine.

Good afternoon. Let's continue the topic of cooking whites today. Only we will cook them not, as in the last article, but in the oven. it great alternative for those who, for whatever reason, limit the consumption of fried foods.

Are you trying to lower your cholesterol, or are you lowering your overall daily calorie content, in all cases, replacing fried with baked helps a lot.

Cooking whites in the oven may look different. It depends on the type of dough and the type of filling. But in any case, if you follow the sequence of steps that we will discuss below, you can bake delicious and fragrant belyashi.

Please note that you do not need to strictly follow the recipes in terms of filling and dough combinations. The dough can be safely taken from one recipe, and the filling from another.

Lush whites in the oven from yeast dough in milk

Let's start with classic recipe yeast test. This option is for those who are ready to devote a lot of time to cooking, waiting for the dough to rise. But the wait is worth it. The dough is fluffy and crispy. It's incredibly delicious.

Ingredients:

• Flour - 3 cups (glass - 250 ml)
• Butter - 50 gr
• Milk - 1 cup (250 ml)
• Dry yeast - 1 tsp
• Sugar - 1 tsp
• Salt - 1 tsp
• 2 eggs
• Minced meat - 300 g
• Onion - 2 pcs

If you, like me, cook minced meat yourself, then you probably immediately put onion and salt in it. In this case, the onion is not needed in the recipe.

Cooking:

1. Cooking dough. To do this, pour dry yeast into a plate, add 1 tsp of sugar, 1 tsp of flour and 3 tablespoons of warm milk. Mix thoroughly until smooth and put in a warm place for 15-20 minutes.

During this time, the yeast will rise from the liquid slurry to get a thick foamy mixture.

2. Let's start kneading the dough. We take a deep bowl (immediately expect that the dough will rise in it), pour the sifted flour into it, pour in the yeast and warm milk, add a teaspoon of salt without a slide and 2 eggs. At the end, add melted butter.

Important: the oil should not be hot. Having melted it, you need to wait until it cools down a bit. And instead of all this, you can simply grate the bar on a fine grater

3. Knead the dough first with a spoon and then with your hands. At the same time, it is not necessary to ensure that it stops sticking and becomes smooth. Just make sure all the ingredients are well mixed.

Cover the finished dough in the same bowl dry clean towel and put in a warm place for 1 hour.

4. When the dough has risen, lightly knead it and put it on a plate for further cooking.

5. We prepare the filling by mixing minced meat with finely chopped onions with the addition of two tablespoons of vegetable oil. Be sure to salt and pepper, otherwise the meat will be insipid.

I repeat, if there is already onion in the minced meat, the above steps do not need to be done.

For further work, moisten hands and work surface with vegetable oil.

6. We pinch off a piece of dough the size of an egg or a little more and knead it into a cake about 1 centimeter thick.

7. In the middle of the cake, put one tablespoon of minced meat and collect the whites, pinching the edges with an accordion.

It turns out belyash with an open center.

8. In a similar way, we sculpt the remaining whites, put them on a baking sheet greased with butter, cover with a towel and leave to proof for another 20 minutes. Then we send them to the oven, heated to 180 degrees for 40 minutes.

From the indicated amount of ingredients, 12 whites are obtained.

To make the dough rosy, 10 minutes before the end of baking, grease them with egg yolk.

Ready. Enjoy your meal!

A step-by-step recipe for kefir dough without yeast

If cooking time yeast dough if you don't have it, you can make it yeast-free. For splendor, in this case, add soda, it reacts well in kefir and you don’t even need to extinguish it.

Ingredients:

• Kefir (2.5%) - 500 ml
• Flour - 800-850 g
• 2 eggs
• Soda - 0.5 tsp
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Minced meat - 500 g
• Onion - 2 pcs

From specified ingredients you can cook 20 whites

Cooking:

1. Pour kefir into a deep bowl and add soda, salt, sugar and eggs to it. Thoroughly mix everything until a homogeneous mixture.

2. In kefir, we begin to add in portions and mix in the sifted flour with a spoon.

3. When the dough gathers into one lump, put it on a table dusted with flour and continue kneading the dough on the table, periodically adding flour.

4. Knead the dough for 10-15 minutes until it becomes smooth and elastic.

5. Remove the finished dough into a bowl, cover with a towel and leave to rest for 20 minutes. At this time, you can prepare the filling. To do this, finely chop the onion or interrupt with a blender and mix with minced meat.

6. Put the rested dough on a table sprinkled with flour, cut off pieces from it the size of an egg and roll them with a rolling pin into thin flatbread.

7. In the middle of the cake, lay out the filling (1-1.5 tablespoons) and, pinching the edges, we stick the edges of the dough, leaving a small hole in the middle. Having blinded the belyash, lightly press it with the palm of your hand.

8. Then put the whites on a baking sheet covered with parchment paper and send to the oven, heated to 180 degrees for 40 minutes.

When the whites are ready, grease them with butter and put a piece of butter in the middle so that it melts and flows inside

Ready. Enjoy your meal!

Video on how to cook open belyashi from puff pastry

Belyashi can also be made from puff pastry. In this case, it does not matter whether the dough is with or without yeast. Pay attention to how it is originally formed open dough. stuffing too interesting - stuffing with mushrooms.

Cooking Tatar belyashi with meat and potatoes in the oven

Well, let's finish the selection with a recipe for vac whites. it Tatar dish the filling in which is prepared from minced meat with potatoes.

Ingredients:

• Flour - 4 cups (glass - 200 ml)
• Butter - 200 g
• Kefir - 300 ml
• Salt - 1 tsp
• Soda - 1/4 tsp
• Minced meat - 500 g
• Potato - 500 g
• Onion - 2 pcs

Cooking:

1. Add salt and soda to a bowl with sifted flour. Stir, add melted butter and mix thoroughly again until crumbly.

2. Then pour in kefir ( room temperature) and knead the dough. First with a spoon, then with your hands.

3. After kneading, a light and pliable dough is obtained, which must be put in the refrigerator for 30 minutes so that it rests and is easier to work with.

4. While the dough is resting, prepare the filling by mixing finely chopped onions with chopped potatoes small cubes and minced meat. Salt and pepper to taste.

5. Divide the dough into 3-4 parts, roll them out with a sausage and cut each sausage into 5-7 parts.

6. We roll each piece into a thin cake, put 1 tablespoon of the filling in the middle and collect the edges of the cake into an accordion. In the middle of the resulting belyash we leave a small hole.

7. Put the finished whites on a baking sheet greased with vegetable oil and send the baking sheet to the oven, heated to 180 degrees for 40 minutes.

Ready. Enjoy your meal!

Thank you for your attention.

This dish of Tatar cuisine has become almost a national fast food for our people. But what many establishments offer Catering, as a rule, neither in form nor in content have anything in common with whites. Most of the time it's just plain pies.

Real belyashi look like a round cheesecake stuffed with minced meat or triangular pie, but always with a hole in the center.

This article will tell you not only what the content and appearance of this dish should be, but also help make sure that homemade whites can be tasty and healthy.

What you need to know first of all to cook delicious belyashes

1. Not only the hole on top distinguishes belyashi from the usual pies, there are a number of other features of this dish that relate to the filling, the process of their formation and frying;
2. Stuffing for whites traditional recipe It is made from lamb, but it is quite possible to replace it with beef. If you mix pork and Ground beef, then this will give the baking more juiciness, although it will significantly delay ready product from the original;
3. The second feature of this dish is that the dough is not rolled into a cake with a rolling pin, and all manipulations to form the pie are done only by hand. Of course, if it seems difficult to the hostess, you can use kitchen utensils;
4. Belyashi should be fried over moderate heat, not too quickly, unlike, for example, chebureks. This will allow both the filling and the dough to get fat, but will not allow the crust to be too saturated with oil.

Homemade belyashi with meat

Time for preparing

calories per 100 grams

Cooking sequence:

Delicious belyashi with meat in a pan from ordinary yeast dough

This version of whitewash is the most popular among housewives. On it, minced meat is wrapped in ordinary yeast dough. Although each housewife may have her own dough recipe, a short list of ingredients is used for all variations, the main ones being: flour, water, yeast.

The cooking time of this Tatar open pie on a simple yeast dough will take about 2 hours.

The calorie content of the dish per 100 g is 392.1 kcal.

Progress:

1. First you need to knead a simple yeast dough using safe way. In warm water, stir yeast, sugar, liquid (but not hot) cow butter, egg and salt;
2. Then to these ingredients you need to sift and mix wheat flour. Let the well-kneaded dough rise for an hour, but after about half an hour it needs to be kneaded, and after the second rise it is ready for further use;
3. Mix both types of minced meat together. Pass the onion through a meat grinder or through coarse grater, mix together with minced meat. Add salt and spices. Minced meat for the filling must be kneaded as diligently as the dough;
4. Distribute the double risen dough into pieces weighing about 100 grams. Form round koloboks from them and leave them to stand on the table for 10 minutes;
5. Then roll out the pieces with a rolling pin or stretch with your hands into cakes. Put the filling in the middle of each and fasten the edges, pinching in a circle closer to the center, leaving a window about 3 cm in diameter in the center;
6. Fry the formed whites in a pan with a thick bottom in hot oil for 2-3 minutes on each side.

Tatar belyashi have two varieties that differ from each other in size. So, “zur belish” is a full-fledged pie, and “vak belish” has the size of an ordinary pie. But no matter what size Tatar belyash it must have a hole in the top.

The preparation time of the Tatar “vak belish” is 2-2.5 hours.

The calorie content of 100 g of this pastry is 380.4 kcal.

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1. Pour into warm water, stir and leave fast-acting dry yeast for 5 minutes;
2. Then add salt, vegetable oil and sift the flour. Knead homogeneous and very soft dough, which should fit within an hour and a half. During this time, it will need to be kneaded once;
3. Using a meat grinder, blender or food processor, chop the beef, onion and herbs. Add salt and ground black pepper, mix everything thoroughly;
4. On a floured surface, divide the dough into 12 parts and form a white with a hole in the middle from each, not sparing the minced meat for the filling;
5. Then fry the formed whites with the prefix "wak" until golden brown on each side.

Recipe for belyashi with meat in the oven

There are people who avoid drinking fried foods, taking care of their health, but they can also taste delicious holey pies with juicy filling. All you have to do is cook them in the oven. This can be done from yeast dough or, as in the proposed version, from unleavened dough.

The cooking time for whites in the oven will be approximately 1.5 hours.

The calorie content of these meat pies is 259.7 kcal / 100 g.

Baking order:

1. Grind cold margarine with a glass of flour into small crumbs, add shaken 2 chicken eggs and warm kefir with soda and salt dissolved in it. Then gradually add flour to the resulting mixture and knead tender mass. Let it lie down for 45 minutes to swell the gluten in the flour;
2. For the filling, chop the onion with a meat grinder or blender, mix it with minced meat and other ingredients. Then carefully knead with your hands, gradually pouring in ice water;
3. Shape the dough into whites following the same instructions as for fried pies with holes. Place them on a baking sheet with the hole up, brush with beaten egg and bake for 45 minutes at 180-200 degrees Celsius. A golden crust will indicate the readiness of baking.

What if you add potatoes?

In addition to the usual meat filling, potatoes and minced meat can serve as filling for many holey pies, which are loved by many. This pastry turns out to be just as juicy and tasty as belyash in the traditional way.

It will take about 2 hours to prepare this version of whites.

Calorie content of 100 g of baking with potato and meat filling is 262.6 kcal.

Step by step cooking instructions:

1. Chop the butter together with flour and salt, then add eggs, kefir and soda to the mass. After kneading, you should get a dough that will be slightly softer than dumpling dough. He will also need some time (about 20 minutes) to rest;
2. For the filling, cut all the ingredients into as small cubes as possible. They should not be larger than for a vinaigrette. Pepper, salt the filling for taste and mix well;
3. From the rested dough, form whites with a hole on top, place them on a lined baking sheet and send to the oven (200 degrees);
4. After 20 minutes, put a piece of butter into the holes of all whites, without exception, then after 20 minutes pour 1 teaspoon of hot meat broth or water and grease their surface with an egg, and after another 15 minutes, whites can be removed from the oven and delight the household.

So that whites cooked in a pan will please with their taste and appearance please use the following helpful tips:

1. Only a heavy-bottomed frying pan can provide uniform heating of the oil and frying the dough and stuffing. Also, for this purpose, a duckling or a goose is ideal;
2. Pies should be bathed in boiling oil, so it will take a lot of it. This will provide a beautiful caramel crust on the entire surface of the product;
3. To raw minced meat fried, you need to add boiling oil to the hole with a teaspoon during frying;
4. Ready-made pastries must be laid out on a paper substrate (towel or napkins) so that it absorbs excess fat. This will reduce the calorie content of the finished dish;
5. In minced meat, you can add not only salt and pepper, but also your other favorite spices. This advice also applies to whites cooked in the oven.

24.03.2018

Belyashi are among the dishes of Tatar cuisine. Juicy, with meat or vegetable stuffing, fried to an amber crust. This is how we used to eat belyashi. But not everyone likes such a presentation of Tatar pastries. You can cook delicious belyashi in the oven. They will be discussed in today's article.

Each housewife can easily bake belyashi with potatoes in the oven. The recipe for their preparation is not at all complicated, but the pastries turn out to be tasty and healthy, because we will not languish whites in huge number sunflower oil.

Advice! Belyashi can be open and closed. For a rich golden color, brush the top with beaten egg. And in order for the whites to turn out to be also 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.

Cooking:

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


4. We need to add about 500 g of flour to the butter. It turns out here is such a homogeneous mass.
   
5. Literally at the tip of a spoon, add table soda.
   
6. Here we also introduce a pinch of fine-grained salt.
   
7. We mix the bulk ingredients, make a deepening and lay out raw chicken eggs.
   
8. We also need kefir with a fat concentration of 2.5%. We measure out 200 ml.
   


9. Now intensively mix everything, knead the dough until smooth.
   
10. The dough is placed in a plastic bag and placed in the refrigerator for one hour.
11. We peel the root crops of potatoes, rinse thoroughly and chop into small cubes.
    
12. Transfer the chopped potatoes to a suitable bowl. Add salt, a mixture of ground peppers.
    


13. We get from refrigerator compartment dough and divide it into 20 pieces of approximately the same size.
    
14. Roll each piece of dough in flour and roll out with a rolling pin into a layer.
    


15. We collect the edges of the dough to make an open-top basket.
    
16. We sculpt all whites in this way and lay them out in a mold covered with a silicone mat.
    
17. We send the whites to the oven, heated to a temperature threshold of 180 °.
18. We will bake for about 45 minutes. Grease the still hot whites on top with softened butter.
    
19. Belyashi are juicy, fragrant and extremely tasty.

We treat guests with a Tatar dish

As you have already seen, it is quite easy to bake belyashi with meat in the oven. Their recipes are varied. If you bake belyashi in the oven, then you can make the dish healthy, and even reduce its calorie content.

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

Advice! You can buy semi-finished dough or make your own. favorite recipe. It is important that the dough is fluffy and porous.

Ingredients:

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

Cooking:

1. We shift the chilled minced pork in a convenient dish.
2. We clean two onions from the husk and finely chop with a knife.
3. We combine minced pork with chopped onion, salt, season with a mixture of ground peppers and mix well until smooth.
4. We clean the hot capsicum, clean the seeds, remove the stalk.
5. Cut into small cubes. Finely chop the washed greens with a knife.
6. Add these ingredients to the bowl with meat filling and mix again.
7. Heat up some refined vegetable oil in a frying pan.
8. Posting meat stuffing and fry, breaking up large lumps.
9. Roll out the yeast dough into circles. Put the filling on each circle of dough and fasten the edges.
10. We shift the whites, seam-side down, onto a greased baking sheet.
11. We put in the oven and bake at a temperature of 180 ° until golden.

Homemade baked goods kefir base always turns out fluffy and delicious. 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 cup;
• mixed minced meat - 450-500 g;
• table soda - 1 tsp. a spoon;
• finely ground salt - one pinch;
• chicken egg - 2 pieces;
• margarine for baking - 0.1 kg;
• sifted flour of the highest grade - 3 cups;
• bulbs - 2 heads;
• a mixture of ground peppers.

Cooking:

1. Pour kefir at room temperature into a convenient bowl.
2. Add table soda, stir vigorously and leave for 10 minutes until bubbles appear.
3. We enter one a raw egg and protein. We still need the yolk.
4. We also introduce softened margarine for baking and a pinch of finely ground salt here.
5. Whisk these ingredients thoroughly.
6. Pour the sifted flour in portions and knead the dough.
7. Grind the peeled onion in a blender.
8. Add the onion mixture to the minced meat. Season with salt, a mixture of ground peppers.
9. We make whites and grease each with beaten egg yolk.
10. We will bake for 30-35 minutes at a temperature of 180 °.

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

Lush Tatar pies- it's delicious and hearty meal. Appetizing appetizer can often be found in markets and stops, but do-it-yourself whites in the oven can never be compared in taste and quality with purchased products.

Belyashi from yeast dough with meat in the oven

An excellent muffin is obtained without the addition of eggs and butter, while obtaining an excellent dough.

Required products for the test:

• water - 1 glass;
• flour - 370 g;
• granulated sugar - 15 g;
• dry yeast - 6 g.

Filling Ingredients:

• onions - 2 heads;
• minced pork - 500 g;
• salt, spices, pepper - optional.

Recipe for making light air pies:

1. Pour the yeast into a bowl, fill it with a glass of warm water, add regular sugar.
2. Mix diluted yeast with a glass of flour. Cover the bowl with cling film and place in a warm place for 15 minutes.
3. Knead the risen dough and add the rest of the sifted flour to it, mix well.
4. Continue kneading the dough on the counter for 6 minutes until it is elastic and pliable. The dough is easy to mix with your hands. In order for it not to stick to the hands and the table, it is recommended to add a tablespoon vegetable fat. If this method does not help, grease your hands and the surface of the table with oil.
5. Cover the container with the dough with cling film and put the product in heat for 25 minutes. During this time, the size of the muffin should double in size.
6. Mix chopped onion with minced meat, salt and pepper. The composition must be juicy. If it still turned out dry, add 40 milliliters of water.
7. Stir the mass and put it back in a warm place. Repeat this procedure after 20 minutes.
8. Divide the dough into several pieces. Roll out a cake from each part, put a spoonful of filling in the center.
9. Gather the edges of the dough with a fold in a circle. Thus, in the middle of the cake there should be a hole in which you need to put a piece of butter.
10. Preheat the oven to 180°C.
11. Line a baking sheet baking paper, put pastries on it.
12. Put the whites in the oven, after 20 minutes they will be ready.

If you want to make whites from yeast dough more ruddy, brush them with yolk 10 minutes before the end of the process.

Cooking in Tatar

Belyashi in Tatar, perhaps, this is the dish that represents the whole national cuisine. They can be cooked different ways but in any form they are very tasty.

Ingredients:

• milk - 250 ml;
• flour - 390 g;
• granulated sugar - 2 tsp;
• onion - 1 pc.;
• egg - 1 pc.;
• minced chicken and veal - 150 g each;
• yeast - 1 tsp;
• salt, zira, pepper, oil - according to preferences.

Cooking steps:

1. In a bowl, combine milk, a glass of flour, yeast, salt and sugar. Stir the composition well until the lumps completely disappear. If ingredients are used good quality, 15 minutes is enough for the dough to become lush.
2. When the mass is suitable, add the egg, flour and 3 tbsp. l. oils.
3. Knead the dough until it becomes elastic, put it in heat. We repeat this action 2 times.
4. We place both types of minced meat and finely chopped onions in the bowl, add salt and spices.
5. We divide the dough into several balls, stretch them with our hands in the form of cakes. We spread the filling, fix the edges closer to the center.
6. Fry on medium heat for about 6 minutes.

You need to eat pies while they are still warm - immediately after cooking.

From puff pastry

Puff pastry can also be used. Yes, it's not traditional recipe, but the pies are no less tasty.

Ingredients:

• dough - 0.5 kg;
• minced meat - 0.3 kg;
• bulb - 1 pc.;
• egg - 1 pc.;
• salt, spices - to taste.

Cooking:

1. Finely chop the onion, add it to the minced meat, salt, pepper.
2. We beat the egg.
3. We roll out the dough, cut out several rectangles measuring 10 by 20 centimeters from it.
4. On one half of the rectangle lay out the minced meat. Lubricate the free edges of the product with an egg, connect both parts.
5. Fry the pies on both sides until golden brown.

In order for the parts of the dough not to disperse, it is not necessary to use an egg - it will be completely replaced drinking water, which needs to process the edges of the muffin.

Baked belyashi on kefir in the oven

Baked belyashi with meat is much healthier than fried ones.

To prepare delicious whites, you will need the following products:

• minced meat - 0.4 kg;
• kefir - 250 ml;
• onion - 110 g;
• eggs - 2 pcs.;
• flour - up to 700 g;
• margarine - 0.1 kg;
• soda - 1 tsp;
• salt, spices - to taste.

Recipe:

1. Grind the onion in a blender, salt, add spices. We move the onion to the minced meat.
2. Beat the eggs, combine them with kefir.
3. We mix the melted margarine with soda and salt, mix the composition well.
4. Sift flour, add it to kefir. We knead the dough, form small balls out of it, use a rolling pin to turn them into cakes.
5. Put the filling in the center of each donut, fasten its edges.
6. We send the whites for 20 minutes to bake in an oven preheated to 180 ° C.

According to this recipe, you can also prepare the opening of belyashi, the filling of which will be visible in the center.

Filled with minced meat and potatoes

Belyashi from meat and potatoes are prepared from the following ingredients:

• minced meat - 0.3 kg;
• onion - 2 pcs.;
• potatoes - 2 pcs.;
• ready-made yeast dough;
• salt, spices.

Cooking:

1. Cut the breast into pieces.
2. Grind the onion and chicken fillet in a food processor. Salt and pepper the resulting minced meat.
3. We divide the dough into pieces, roll out the cakes, put the filling in the center of each layer, pinch the edges of the products.
4. Fry the whites in a pan until they become golden brown.

Pies with chicken fillet ready, you can start eating.

Lazy whites in the oven

This kind of pastries will help out the hostess in case “unexpected” guests came to her house.

Ingredients:

• kefir - 2 cups;
• doctor's sausage - 300 g;
• eggs - 4 pcs.;
• onions - 2 pcs.;
• soda - 1/2 tsp;
• sugar - 1 tsp;
• flour - from 600 g;
• oil, salt - according to preferences.

Cooking:

1. We combine kefir with the required amount of soda.
2. Beat the eggs, mix them with flour, salt and granulated sugar.
3. We knead the dough. It should be viscous in consistency.
4. Chop the onions and fry in oil.
5. Doctor's sausage cut into cubes, mix with onions.
6. We divide the dough into several pieces, roll out the donuts, “pack” the sausage filling into them.
7. We send the pies for 10 minutes in the oven (180 ° C).

You can serve hot food to the table.
Cooking belyashi in the oven is not very easy and not so fast, but you really want to enjoy delicious national dish! Experiment with spices and additional ingredients and, perhaps, you will be able to create your own culinary masterpiece.