One of the most recognizable pirozhki in the USSR was the belyash. It is a Tatar meat pie, which differed from the usual way of cooking.
Firstly, belyash are mostly cooked with a hole in the middle at the top. It is needed to preserve the juiciness of the stuffing inside.
Secondly, belyashi are almost always fried in oil. This way of cooking baked goods is due to the way of life of the Tatars
. Now belyashi began to be cooked on pork. Although earlier this pie was cooked only on mutton and beef.
Let’s tell you how to cook belyashi
.
Ingredients of dough for belyashi:
- warm milk – 300 ml;
- warm water – 300 ml;
- salt – tsp;
- sugar – tbsp;
- yeast – 14 g;
- flour – 850 g;
- vegetable oil – 3 tbsp.
Ingredients for the filling:
- minced meat – 700 g;
- onion – 2 pcs;
- salt – tsp;
- black pepper – ½ tsp.
Preparation of belyashi:
In a bowl of warm water add milk, salt and sugar, yeast and stir until the grains of sand dissolve. Pour the flour into the yeast liquid and knead a soft and elastic dough.
Grease the dough with vegetable oil and continue kneading
.
Seal the dough with cling film and leave it for half an hour. Grind
the onion through a meat grinder and mix it with the minced meat. Pour salt and pepper into the mixture and stir.
Knead the dough and divide it into 20 equal rolls
.
With your hands form flat cakes from the rolls, put stuffing in the center of each one.
Seal the stuffing inside as if in a bag.
Put the belyashi with the seam down and press down slightly. Fry the patties in a frying pan with plenty of oil over medium heat until golden on both sides.
The patties are juicy and soft.
It is also recommended to add your favorite spices to the minced meat.
