Belyashi with beef
8 servings
90 minutes
Belyashi with beef are golden, aromatic pastries filled with juicy meat that have become an integral part of Russian cuisine. Their history traces back to Tatar and Bashkir culinary traditions but over time they have firmly entered the gastronomic culture of Russia. The delicate yeast dough made with milk and eggs turns golden and crispy after frying in hot oil. The filling of minced beef with onions and spices reveals a rich flavor, especially when the juice soaks into the dough. Belyashi are the perfect dish for a hearty snack or a friendly gathering. They are served hot to maintain their crispy crust and juicy meat filling, accompanied by fragrant tea or fermented milk drinks, creating the warmth and comfort of traditional home hospitality.
1
Mix sugar with dry yeast.
- Sugar: 1 tablespoon
- Dry yeast: 11 g
2
Add baking soda and mix thoroughly.
- Soda: 3 g
3
Heat the milk to 37–40 degrees and add it to the yeast mixture.
- Milk: 250 ml
4
Place the dough in a warm place for 10–15 minutes.
5
Add eggs and mayonnaise to the dough. Mix well.
- Chicken egg: 2 pieces
- Mayonnaise: 1 tablespoon
6
Sift the flour and knead the dough.
- Wheat flour: 500 g
7
Knead the dough for 10 minutes.
8
Divide the dough into equal parts of about 50 grams.
9
Roll out flatbreads with a diameter of 15–20 cm.
10
In the center of the flatbread, place a thin layer of spiced and salted minced meat mixed with finely chopped onion and olive oil. Leave 1–1.5 cm from the edge of the flatbread.
- Ground beef: 300 g
- Onion: 2 pieces
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
11
Pinch the edges in a circle with a accordion, leaving a hole in the center.
12
Heat sunflower oil in a pan until boiling.
- Sunflower oil: 400 ml
13
Place the meat pies in hot oil with the hole side down, fry for 1 minute.
14
Flip the pastry and spoon oil into the center to cook the filling inside. Fry for 1-2 minutes.
15
It's better to serve ready-made belyashi hot.