Belyashi are pies with meat filling, fried in a pan. They are prepared quite simply. The main thing is to knead a good dough, prepare delicious minced meat and give them the right shape. Real whites, according to many experts, should be round, slightly flattened, with a hole in the center. During frying, the meat forms a kind of cork, which prevents the juice from flowing out, which allows the filling to remain juicy. How to cook such pies correctly, I will tell you in this recipe. So, let's begin!
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes for every taste.
Ingredients:
Milk - 450 ml.
Sugar - 2 tablespoons
Salt - 2 tsp
Chicken egg - 1 pc.
Vegetable oil - 1 tablespoon (+ for frying)
Dry yeast - 11 g.
Butter - 20 g.
Filling:
Bulb onions - 1 pc.
Minced meat - 650 g
Step by step recipe:
Prepare the food you need to cook the meat in the pan.
Pour warm milk into a deep bowl, convenient for kneading. Add sugar. Stir until its crystals begin to dissolve, and then add dry yeast.
Leave the mixture at room temperature for 15 minutes. During this time, the yeast should be activated, their granules swell, and a lush foam should appear on the surface.
Next, add vegetable and melted butter, salt and a chicken egg to the dough. Stir thoroughly to smooth the mixture.
Then add the sifted wheat flour in small portions, stirring thoroughly each time. When the dough is thick enough, put it on the table and continue kneading with your hands, adding a little flour as needed. The amount may differ slightly from that indicated in the ingredients.
The finished dough should be elastic and not sticky to your hands. Roll it into a bun and transfer to a container greased with vegetable oil. Cover the bowl with a towel and leave in a warm place for 1.5 hours.
After the lapse of time, the yeast dough will fill all the free space and will at least double.
Crumple it and divide it into 18-20 equal parts, weighing about 60 g. Roll a ball from each piece, put it on a greased work surface. Cover with a towel and let sit for 10 minutes.
Next, roll the dough balls that have come up into flat cakes.
Peel a large onion and pass it through a meat grinder, then add to the minced meat (I have pork). Season the filling with salt and pepper to taste. Place 1 tablespoon in the center of each flatbread. minced meat (as pictured).
Form the whites by bending the edges up and covering them with folds in a circle.
There should be a small hole in the middle of each pie.
Thus, prepare all the blanks.
Pour vegetable oil into the pan, there should be enough of it so that the pies float freely, and send to the fire. Then, when the oil is hot, lay out the whites, hole down.
Fry over medium heat until golden brown and only then turn over to the other side, as the possibilities It will no longer be possible to finish the first side, because when you turn it over again, the meat juice will simply flow out and burn in oil.
Transfer the fried pies to a plate lined with paper towels to absorb excess fat.
Soft, juicy and very tasty whites with meat, fried in a pan, are ready. Serve them hot with sour cream and herbs.
Bon Appetit!
If you like the recipe, like it (the author will be very pleased!) And save it in social networks.
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!