Belyashi with meat
4 servings
30 minutes
Belyashi with meat are appetizing fried pies with juicy meat filling that have long been part of Russian culinary tradition. They originated from Tatar cuisine and gained popularity due to their crispy crust and aromatic filling. The preparation starts with soft yeast dough that envelops tender minced meat and onion seasoned with salt and pepper. Belyashi are fried until golden brown, revealing a richness of flavor: crunch outside, juiciness inside. They are eaten hot, often with tea or broth, enjoying the rich meaty aroma and heartiness. These pies have become an integral part of street food and home gatherings, where each bite brings comfort and pleasure.
1
Prepare yeast dough and divide it into small flatbreads.
- Wheat flour: 500 g
- Milk: 1 glass
- Salt: 0.5 teaspoon
- Dry yeast: 15 g
2
Prepare the meat filling simultaneously. For this, cut the meat into small pieces, chop finely or pass through a meat grinder, and mix with finely chopped onion, adding salt and pepper.
- Meat: 400 g
- Onion: 3 heads
- Salt: 0.5 teaspoon
- Vegetable oil: 100 ml
3
Place a tablespoon of filling in the center of the flatbreads and pinch the edges of the dough, shaping it into a round pastry.
- Meat: 400 g
4
Fry the prepared belyashi on both sides in a heated pan with oil (first on the open side), then transfer them to a plate.
- Vegetable oil: 100 ml