Belyashi with meat is a very tasty homemade recipe. Belyashi from yeast dough

Pies with a hole and a juicy minced meat filling, fried in oil, conquered many hearts and stomachs, but not many housewives, it turns out, make these pastries delicious. The success of this event depends not least on the test used. Yeast dough for whites in this sense remains unrivaled.

Classic yeast dough for whites

This yeast base for whites is made from a minimum of ingredients and is kneaded with water, but many consider it the most delicious and correct.

To prepare it, you only need:

• 250 ml of water;
• 20 g fresh yeast;
• 5 g sugar;
• 5 g salt;
• 45 ml of non-aromatic oil;
• 480 g flour.

The sequence of processes during mixing:

1. Dissolve yeast, salt and sugar in water. Pour in vegetable oil, pour flour.
2. Knead until a plastic state, and then remove for an hour in heat to rise.

When kneading dough according to any of the above recipes, you should not take the amount of flour as an indisputable value. Flour from different manufacturers differs in its properties and it may require more or less.

With dry yeast

Dry yeast speeds up and simplifies the process of kneading dough. It is not at all necessary to activate them by dissolving them in a warm sweet liquid. At the same time, the quick dough for whites does not suffer in any way in terms of the quality of baking.

For kefir dough with dry yeast, the proportions of the following products are selected:

• 250 ml of kefir with a fat content of 3.2%;
• 30 g of granulated sugar;
• 3 table eggs;
• 5 g of table salt;
• 11 g baking dry yeast;
• 450-500 g of premium flour.

Performing actions:

1. Mix all dry and loose dough components in one large bowl.
2. Whisk the eggs with a whisk and combine with kefir into a homogeneous liquid. Make a well in the dry mixture and pour in the kefir with eggs.
3. Start kneading the dough with movements from the edges to the center. When all the ingredients are collected in a single mass, transfer the dough to the table and knead well.
4. Lubricate a large bowl or pan with non-aromatic oil, place the dough collected in a bun. Cover everything with a towel from above, or tighten with a layer of cling film.
5. You can forget about the test for two hours, and then safely proceed to the formation of whites.

Butter dough

This type of dough has its own characteristics that distinguish it from other recipes. Baking (sugar, eggs and butter) makes the dough heavier and does not allow it to rise much, so the whites are not very lush. But, despite this drawback, such pastries, according to many lovers of whites, are tastier.

Prepare a delicious version of the test from:

• 300 ml of water;
• 30 g fresh yeast;
• 30 g of sugar;
• table egg;
• 50 g butter;
• 30-45 ml of non-aromatic oil;
• 2.5 g salt;
• 650 g flour.

Progress:

1. For dough, mix water, 2-3 tablespoons of flour, sugar and yeast into a liquid homogeneous dough and leave it alone for half an hour. Water does not need to be heated, room temperature is enough.
2. Mix the egg, liquid butter, salt and the remaining flour into the ripened dough. When the dough stops sticking to your hands, stir in the vegetable oil.
3. Before starting the molding of products, you need to let the mass ripen in heat. This will take 1-1.5 hours.

On sour cream

Successful belyashi are always with a juicy filling, but not every type of dough is able to keep all the meat juices inside the baking. Sour cream-yeast dough is considered ideal in this regard. It is not difficult to prepare it, since it uses a non-paired kneading method. You can take sour cream of any fat content, even heavy cream will do.

The composition of sour cream dough for whites:

• 250 ml sour cream;
• 30 g of pressed yeast;
• 50 g of granulated sugar;
• 2 yolks;
• 70 g of softened butter;
• 4 g salt;
• 500 g flour.

Mixing algorithm:

1. Grind the yeast with sugar and sour cream, add two egg yolks slightly beaten with salt and mix.
2. Then add flour. You need to mix it in small portions. When the dough can already be kneaded with your hands, mix in soft butter in two or three steps.
3. Transfer the finished elastic dough to a bag sprinkled with flour and leave to ripen for 2 hours in a warm place. After that, you can divide the dough into parts and proceed to the formation of whites.

How to cook crispy dough for whites?

As they say, there is no friend for taste and color, so some appreciate the softness and porosity of the base in whites, while others love crispy pastries with a golden crust. Yeast dough, part of the flour in which was brewed with boiling water, fully meets the requirements of crispy crust lovers.

For the base of crispy whites you will need:

• 300 ml of boiling water;
• 100 g of sugar;
• 5 g salt;
• 30 g butter or margarine;
• 30 g mayonnaise;
• 5 g dry yeast;
• 75 ml of vegetable oil;
• 600 g flour.

Procedure:

1. Pour sugar, salt into a large bowl, put softened butter, mayonnaise and pour vegetable oil. Pour this mixture with boiling water, mix quickly so that everything is mixed into a homogeneous solution.
2. Sift half the flour onto the hot liquid, pour dry yeast on it. Top with the remaining flour again.
3. Quickly knead the dough and leave a warm bun of custard yeast mass, leave to rest for 40 minutes, and then you can fry the pies.

Yeast Potato Recipe

If boiled potatoes in dough seem impossible for the hostess, then you should definitely try to cook whites on it. Baking will turn out without the aroma of potatoes, long non-stale and very soft. In addition, the recipe for this test will help out if only first grade flour is in the kitchen. Potato starch can improve the quality of baking.

For one kilogram of potato yeast dough or 10-12 whites, you need to take:

• 200 ml of warm potato broth;
• 180 g boiled potatoes;
• 1 egg;
• 30 ml of vegetable oil;
• 25 g sugar;
• 7 g salt;
• 12 g fast acting yeast;
• 550 g flour.

How to prepare the dough:

1. Prepare a mixture of dry ingredients: sifted flour, sugar, yeast and salt. These products must be poured into one container and mixed with an ordinary culinary whisk. So all the components are evenly distributed.
2. Turn warm boiled potatoes into puree using an immersion blender, then add the egg, vegetable oil and the broth in which the potato tubers were boiled into it.
3. Blending liquid ingredients is also easy with an immersion blender. When the base becomes lush and airy, it's time to introduce a loose mixture.
4. The resulting mass must be carefully kneaded for at least 10-15 minutes so that it becomes soft, like an earlobe and sticks a little to your hands.
5. The dough needs an average of 1 hour and 40 minutes to rise and prove. After about an hour, you will need to knead the rising mass a little. When it takes up three times the original volume in the bowl, the delicious dough for white potatoes on potatoes will be ready.

On milk

In milk, you can knead any yeast dough for belyashi, in the recipe of which there is water. It just needs to be replaced with milk. What kind of liquid to take as a basis is not so important for whites, since the filling itself makes baking hearty, but lovers of milk dough can bake pies with a hole and meat filling from such ingredients.

• 250 ml of milk;
• 100 g butter;
• 50 g of sugar;
• 25 g pressed fresh yeast;
• 6 g salt;
• 320-460 g flour.

Test preparation steps:

1. Boil milk. Throw in it a measured amount of all ingredients except flour and yeast. Stir so that all products are dissolved in milk.
2. When its temperature becomes close to 35-37 degrees, dissolve the yeast in it, add flour and knead a non-sticky, smooth dough.
3. Collect the mass in a round bun and put in heat. When the dough has doubled in size, punch it down. After that, it will be ready for transformation into delicious belyashi.

When I first tried homemade whites, I was very surprised - they are not at all the same as I remember the purchased ones. They differed from ordinary fried pies in that they were round and had more meat inside. Homemade ones were shaped like a flower and had a mysterious hole in the center, in which one could see a delicious filling. Today we will bake just such - ruddy and lush whites in a pan. They are prepared, in my personal opinion, much simpler than traditional pies, because the minced meat is put in them raw - it does not need to be overcooked. Count minus one in general, a rather laborious process. Yeast dough is just the simplest. If you haven’t tried working with it yet, I will show you in a step-by-step recipe with a photo how simple it really is, especially with dry yeast. I will teach you a simple way to make sure that the dough rises. You will see that modeling whites is also very simple - rolled out a cake, put the filling in the center, gathered the dough from the edges, blinded and left a hole in the center. And that's it! So ideas about the complexity of cooking whites are a myth. And today we will finally dispel it.

• Wheat flour - 3.5 cups
• Milk - 1 glass
• Dry activated yeast - 10 g
• Egg - 1,
• Salt - a pinch
• Sugar - a teaspoon
• Mixed minced meat (from beef and pork) - 400 g
• Onion - 1 head
• Ground black pepper - 1 pinch
• Vegetable oil - for frying.

How to cook fluffy belyashi in a pan

1. Let's start with a test. If such incidents happened to you when for some reason the yeast dough did not fit, I will tell you now a simple and proven way to forget about such problems forever. To do this, you need to activate the yeast. Even if the instructions on the bag say that they need to be mixed with flour, do it differently: pour them into a small bowl, add a teaspoon of sugar. Heat milk on the stove. Check with your finger - warm? - Remove from fire. In no case do not fill the yeast with hot milk - they die at temperatures above 40 degrees and this is precisely the reason for 99.9% of failures. Next, mix yeast, sugar and milk.

2. We wait until a tangible yeast “cap” forms above the surface of the milk. This usually takes 10-15 minutes.

3. Sift wheat flour into a larger bowl, add salt and mix (for the future, it is most convenient to mix the dry ingredients with a whisk - the one that usually kneads batter).

4. We break one chicken egg into flour, pour in the dough that has come up (the same mixture of milk with yeast and sugar - yes, yes, we made dough with you, I just didn’t pronounce this word, because usually for some reason they are very scared) .

5. Knead the yeast dough, which we remove for about an hour in a warm place. So that the top does not dry out (and it tends to do this), grease the dough ball with vegetable oil and close the lid.

6. We crush the finished risen dough, divide it into pieces-koloboks, which we then roll into identical cakes with a thickness of no more (and no less) 5 mm.

7. Put the filling on each cake. The filling for belyashi is made very simply: mixed raw minced meat (pork + beef or veal) is taken, the onion is finely chopped or rubbed on a coarse grater (do not forget to wash and clean), salt, spices are added and everything is mixed well.

8. We lift the dough from the edges of the cakes with our fingers on both sides and squeeze it so that we get a wavy “skirt”. We leave a small hole in the center, insert a finger into it, and pinch the edges of the dough in a circle, pressing the tips of the waves to each other.

9. Bake belyashi in a pan in well-heated vegetable oil. The heating of the plate is medium so that the filling has time to bake well. First, put them in the oil with the holes down. Fry until golden brown, turn over and fry again until golden brown. The amount of oil does not have to be large. If you pour a layer of oil 2-3 mm thick into the pan, then you will get exactly the same light strip as mine. And if you want the whites to be completely ruddy, pour 1.5-2 cm of oil. Ready whites are recommended to be laid out on a paper towel to remove excess fat.

Hello dear friends! Do you like belyashi with meat? I have loved them since childhood. Even at school, at a big break, we ran headlong to the buffet for this delicious and lush pastry.

They were one of the most popular and affordable pies during the Soviet era. But even now their popularity has not decreased. Very fatty and unhealthy food, but so tasty that I personally am ready to sacrifice my figure for such moments. Not often, but sometimes you can.

And if you are waiting for guests and are reluctant to mess around with the dough for a long time, then whites on kefir will be the way out for you. And tasty, and fast, and there will be time to prepare other dishes in a hurry. And if you are waiting for your beloved mother-in-law to visit, then she will definitely appreciate and understand that her son is placed in reliable hands.

Therefore, today we will consider simple and quick recipes for cooking belyash in a pan with a detailed description and photo. Even novice housewives can easily master this technology. And the whole family will appreciate the result.

By the way, the origin of the whites is Tatar. And the name itself means - a large baked pie made from unleavened dough with a filling.

I love this particular recipe because of its simplicity. In general, I prefer dough and kefir. It will be tender and lush, even without the use of yeast.

So let's get the ingredients ready first. Products are all affordable and budget, but you should not save on flour. Choose only the highest quality.

For test:

• Flour - 3-4 cups
• Kefir - 250 ml
• Soda - 1 teaspoon
• Eggs - 2 pcs.
• Salt - 1 teaspoon
• Sugar - 1 teaspoon
• Vegetable oil - 2 tablespoons

For filling:

• Minced meat mixed - 250 gr
• Onion - 2 pcs.
• Salt, pepper - to taste
• Vegetable oil

Remember, you need to cook in a good mood and then you will get everything tasty and beautiful.

White dough without yeast

For any baking, you first need to prepare the dough. Start kneading it first with a whisk or spatula. Then knead with your hands on the table. It is not necessary to sprinkle with flour, it is better to grease your hands with vegetable oil.

The flour must be sifted before you add it to the bowl, or you can sift it directly there.

1. Add one teaspoon of soda to kefir and mix well.

2. Break two eggs into a bowl, add one tablespoon of sugar and salt, and mix well too.

3. Add kefir there, mix and start adding flour in small portions. As you add flour, mix the dough.

4. Add flour and knead the dough until it reaches the desired consistency. When the dough becomes such that it is already inconvenient to stir it with a spatula, sprinkle the table with flour and move it there. Continue kneading with your hands.

5. Make a recess in the middle of the mass and pour in one tablespoon of vegetable oil. Continue kneading with your hands to spread the butter evenly.

6. Once the oil is absorbed, add a second tablespoon of oil, and knead again. The dough should become elastic, soft, pliable, should not be clogged with flour.

7. Put it in a bowl and cover with cling film. Leave to rest in a warm place for 20-30 minutes.

Cooking fluffy whites

While our dough is resting, let's prepare the meat filling. For the filling, homemade minced meat, pork + beef are ideal.

1. Very finely chop the onion. You can even grind it in a blender.

2. Place the onion in a bowl, season with salt and pepper, and mix it well with your hands until it releases extra juice.

3. Add minced meat there, mix with onions. The stuffing should be juicy. If it is dry, add some sour cream. Mince is ready. Now you can start baking.

4. Divide the base into several parts. Take one piece and form into a loaf. Spread the dough in the cake so that the middle is thicker and the edges are thinner. Put mince in the middle.

5. Align the stuffing on the cake, and then fold the edges into the middle. Leave a small hole in the middle.

6. Pour plenty of vegetable oil into the pan so that it reaches the middle of our belyash. Warm up well. Then turn down the fire. Put the whites with the hole down and fry for about 4 minutes.

7. Then turn over and fry the second side, continue to fry over low heat. You can pour one teaspoon of vegetable oil into the holes with a spoon.

8. Transfer the finished baking to a paper towel so that excess fat is absorbed into it. And in the same way fry the rest of the blanks.

Belyashi turned out soft, juicy and lush. Simply divine in taste. And the time for everything about everything will take you no more than an hour and a half, depending on the amount of baking.

Video on how to cook delicious homemade belyashi

And this recipe is a little different from the first one, as it is prepared on yeast dough, but without the sponge method, so it won’t take much more time.

Ingredients:

• Flour - 500 gr.
• Milk - 250 gr.
• Fresh yeast - 30 gr. (Or dry yeast - 10 gr.)
• Sugar - 1 tablespoon
• Mayonnaise - 1 tablespoon
• Egg - 1 pc.
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Minced pork - 500 gr.
• Onion - 2 pcs.
• Salt and pepper - to taste

Fry the whites for 5 minutes on each side over medium heat. If you fry them over high heat, they will burn on the outside, and the filling will remain raw.

Delicious belyashi with meat, tender dough with a golden brown crust, juicy filling, they are prepared quickly and simply, cannot be compared with store-bought ones.

Easy Recipe for Beginners

And this is the easiest recipe ever. But I prefer to cook according to it purely for myself and my family. So to speak, quickly. It turns out lazy, or rather fake belyashi.

Here, the ingredients do not indicate how much minced meat should be put in, and this was done on purpose, since this is an absolutely universal recipe for any fillings. Well, I personally put minced meat in about 350 gr.

Ingredients:

• Flour - 5-6 tablespoons
• Dry yeast - 1 teaspoon
• Onion - 2 pcs.
• Green onion, dill and parsley - 1 bunch
• Water - 250 gr.
• Spices Mixed Vegetables or Bouillon Cube
• Salt and pepper - to taste

Cooking method:

1. Pour hot water into a bowl. Add salt and all spices there. Stir everything to dissolve. Leave not for long to cool down.

2. Onion cut into medium cubes.

3. Finely chop the greens and add to the onion in a bowl. Mix everything, salt and pepper.

4. In a bowl with cooled, but still slightly warm, water, add 4 tablespoons of flour and dry yeast. Stir well with a whisk to dissolve any lumps.

5. Now add the mixed onions and greens there. And mix everything.

6. Now add more flour and knead to make the dough thick, like pancakes. Cover and place in a warm place for 20 minutes.

7. Heat up a frying pan with vegetable oil and put the dough there with a spoon. Fry over medium heat on both sides until golden brown. Approximately 2 minutes on each side is obtained.

“Well, where are the whites?” - you ask. Well, I told you that they are "fake". Add as much minced meat as you want and bake according to the described method. By the way, a similar method of lazy pies is described by me in.

Everything that I wanted today, I told you. I hope that my recipes will be useful for you. I look forward to your comments. Get ready and enjoy your meal!

Dear lovers of homemade food, today I want to tell you how to cook belyashi with meat at home. Thanks to this recipe, whites are very tender. And the meat filling is generally beyond praise - juicy and fragrant. Probably, each of us, at least once in our lives, bought belyashi with meat on the go and quickly snacked on them. Now you have a great opportunity to learn how to cook delicious home-made whites on your own (they are much tastier and healthier than store-bought ones) and enjoy them to your heart's content with the whole family. What could be better than baking a plate of such whites with meat in a pan and going on a picnic with the whole family!

Ingredients:

• cow's milk - 125 milliliters;
• water - 125 milliliters;
• dry yeast - 5 grams;
• wheat flour - 400 grams;
• salt - one teaspoon;
• sugar - 1.5 tablespoons.

Filling:

• minced beef - 400 grams;
• minced pork - 400 grams;
• onions - 2 pieces;
• salt, pepper to taste;
• water in minced meat - 15 milliliters.

Belyashi with meat. Step by step recipe

1. Flour for cooking homemade whites with meat must be sifted through a sieve (it would be ideal if you sift the flour twice in a row).
2. We combine milk and water in a deep bowl (it turns out 250 milliliters of liquid). Optionally, you can use either 250 milliliters of water or 250 milliliters of milk. But if you chose the latter option, then carefully follow the frying process: since whites in milk tend to burn.
3. Dissolve 5 grams of dry yeast in a slightly warmed milk mixture.
4. Pour out all the sugar and add 3-4 tablespoons of flour to activate the yeast fermentation process.
5. Leave the dough in a warm place for 10-15 minutes.
6. In the meantime, let's prepare our filling.
7. The most delicious, in my opinion, belyashi are obtained with minced meat, which consists of 50% beef and 50% pork. In this recipe, I offer just such a proportion.
8. Of course, you can use one type of meat for cooking minced meat: for example, lamb or pork. If you use only beef, then such minced meat turns out to be less fat and dryish. Therefore, try to cook belyashi with different types of minced meat: choose the one that will be the most delicious for you.
9. We clean the onion of medium size from the husk and cut it very finely with a knife. You can grind it with a blender or in a meat grinder.
10. Pour well-chopped onion into a bowl with minced meat, salt, add black pepper to taste. I prefer to use freshly ground pepper: it has a much stronger aroma and sharper taste.
11. To keep our minced meat juicy during cooking, add a small amount of water to it and mix well.
12. Now add salt to the dough, a little more than half a serving of flour and mix well with a spoon.
13. Then sprinkle the remaining flour on the work surface and send the dough onto it.
14. Mix the flour into the dough with your hands. The secret to a delicious dough for whites is that it is soft and slightly sticky to your hands.
15. We give the dough the shape of a ball, put it in a deep bowl (previously sprinkle the bottom with flour), cover the bowl with a lid or a towel and give it time to proof. The dough should come up (increase in volume by 1.5 - 2 times).
16. When the dough has increased, it must be besieged. Lightly dab your palms in vegetable oil and gently fold the dough down. Those. it needs to be mixed again.
17. Now the finished dough must be divided into portioned pieces. To make whites beautiful and uniform in size, I advise you to use a kitchen scale to dare the same pieces of dough. In this recipe for whites with meat in a pan, I measure out pieces of dough 40 grams each.
18. Do not forget to periodically lubricate your hands with vegetable oil so that the dough does not stick and it is pleasant to work with it.
19. Thus, we divide the whole dough into pieces (I give them the shape of balls) and lay them out, for convenience, on a board or on a plate. To prevent the dough from getting weathered, you can cover it with cling film.
20. A similar procedure must be done with minced meat. For each belyash, there should be approximately 40-45 grams of minced meat. Using a kitchen scale, divide the minced meat into portioned balls and put them on a wide dish.
21. We begin to sculpt belyashi with meat at home.
22. We take a ball of dough, roll it out to a thickness of about 1 cm, into a small circle.
23. Put a ball with minced meat in the middle of the circle and carefully pinch the edges so that a small hole remains in the middle.
24. Now we give the whites a few minutes to rest, lightly press down on top and send to fry.
25. Pour a large amount of vegetable oil into a deep frying pan. In the process of frying, the whites should float slightly in it, and not lie on the bottom.
26. We lower the whites into a deep frying pan with well-heated sunflower oil, hole down.
27. For convenience, I put no more than four whites in the pan. So they are well fried and do not stick to each other.
28. Fry over medium heat until golden brown on both sides.
29. We take out ready-made homemade whites on a dish, previously covered with paper kitchen towels. These towels will absorb excess oil and moisture from frying.
30. A few minutes after frying, the whites become very soft and juicy, as if they are inviting you to taste their great taste as soon as possible.

Be sure to try to cook these wonderful belyashi with meat in a pan.

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

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

20 gr.

carbohydrates

331 kcal.

Option 1: Classic homemade belyashi with meat from yeast dough

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

Ingredients:

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

Step-by-step recipe for classic whites

Melt butter. Or substitute margarine. Milk is simply warmed up to about 40 degrees. We mix it with sugar and yeast, after a couple of minutes we throw in an egg, shake it, put a small spoonful of salt, and then melted butter. Mix everything, add flour. Mix until you have a soft dough in your hands. We remove it in heat, cover it so that the crust does not dry out. Since the whites will be fried with just one good rise, it is not necessary to press again.

Minced meat is prepared from twisted meat, chopped onion and garlic. Season with salt, this amount is about a teaspoon without a slide. You can pepper. Mix thoroughly. If the meat is not very fatty and even dry, pour in a few tablespoons of water or milk.

We divide the risen dough into pieces of about 75 grams, put each one in front of us on the table, round it with our hands. Give the balls a few minutes to rise.

We roll each piece into a cake, put the minced meat, connect the free edges. Flatten the belyash to make a round pie.

We heat up the oil. It is advisable to choose a flat pan so that the layer is the same everywhere. We put the whites, fry on both sides, bring to readiness.

It is important to catch the right temperature. If the fire is large, then the meat inside will not have time to cook. If you cook at the minimum setting, the dough will absorb the oil. Belyash, when put into oil, should immediately begin to “squirt”, but not very actively.

Option 2: A quick recipe for white beef with meat (lazy)

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

Ingredients

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

How to quickly cook homemade belyashi with meat

We throw an egg into a large bowl, pour in kefir, add 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.

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

We spread the whites with a spoon into the heated oil. We fry like pancakes. Is the first side browned? Turn over, cover and steam for 2-3 minutes.

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

Option 3: Belyashi with meat (with a hole)

The recipe for delicious homemade whites with meat and a small hole in the middle. Thanks to this formation, the meat is fried a little, fully comes to readiness, gives a very pleasant aroma. Minced meat from any meat will do.

Ingredients:

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

How to cook

We heat the water, it should become warm, add sugar with yeast and about a glass of flour. We make a talker, let it stand for 15 minutes.

Beat the egg and an incomplete teaspoon of table salt. Add to 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 minced meat as usual: chop the meat and onion, put chopped parsley, salt, garlic if desired. Mix thoroughly.

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

We heat up the oil. We put the belyash in the pan always with the hole down. Turn over as soon as the dough is browned. The meat may also be slightly browned.

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

Option 4: Homemade belyashi with meat from bulk dough

Another version of the kefir test, but these homemade whites with meat are more like the original. The filling is not poured into the total mass, but is laid in the middle. It is advisable to use small minced meat.

Ingredients:

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

Step by step recipe

If the dough needs to be kneaded quickly, then use a mixer. We combine the following ingredients: egg, kefir, sugar, soda, salt a little. Whip for a minute. We put flour, knead the dough. You should get a mass, as for lush fritters.

Mix minced meat with chopped onion, season with spices.

We 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 lay out a layer of minced meat in the central part, without touching the edges. We collect the dough again and “hide” the filling. Fry the whites on both sides.

It is advisable to chop the onion for these whites very finely, it is even better to twist it with a blender, since the pieces may not reach readiness, they will crunch.

Option 5: Belyashi with meat on kefir in the oven

A variant of baked homemade whites with meat, which are cooked in the oven. The dough can be classified as a quick recipe, as it is cooked on soda.

Ingredients:

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

How to cook

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

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

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

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

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

Option 6: Homemade whites with meat and rice

Another recipe for belyashi on yeast dough. To make it work, you need to knead for three hours before cooking. Only from the lush and aged dough, the products are soft.

Ingredients

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

How to cook

We make the classic dough. Dissolve fast-acting yeast with sugar and salt in a warm liquid, add sour cream, add flour. Knead, remove in heat 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 fat tail. If fatty pork is used, then we immediately take 0.5 kg of meat.

Boil the rice, add to the twisted meat, put the chopped onion. We fill the filling with spices, stir.

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

Yeast dough should rise warm, it is put into a bowl with high sides, often a saucepan, but you can’t put on a regular lid. Cover only with a kitchen towel or other breathable cloth.

Option 7: Homemade white meat with sour cream dough

A very successful version of the test, which does not get stale for several days. Sour cream is used for it 20%. From these products, you will get 15-16 open home whites, that is, with a hole.

Ingredients

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

How to cook

In warm milk (80 ml) add yeast, stir. Separately, send eggs to a large bowl, add one and a half teaspoons of salt to them, add sour cream with sugar. Stir with a whisk until smooth.

Pour yeast into the mass of sour cream, stir again and add flour. We knead. We leave the prepared dough until one good rise.

Grind the onion, send it to minced meat, put a teaspoon of salt, pepper to taste, pour milk. Knead.

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

We spread the whites with a hole down in the heated oil. Fry this side, then carefully flip over. After cooking, transfer to a bowl, 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 enters the 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 just don’t have enough time, then this recipe will come in handy. Such belyashi can be fried in a pan or cooked in the oven. The dough is used ready puff.

Ingredients

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

How to cook

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

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

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

We spread the formed belyashi with meat in a heated deep-fryer, fry until golden brown.

If puff whites are baked in the oven, then before planting in the oven they can be greased, sprinkled with sesame seeds. And do not forget to make a puncture to release steam.