Belyashi, belyashiki, dear to the heart of the domestic "fast food"!
No matter how many attacks on them, for excessive calorie content, then for clumsy, but hot, crispy meat patties, remain one of our favorite snacks “on the fly”.
Dozens of recipes for simple, at first glance, dishes - the best proof of that.
Belyashi perfectly complement vegetable soups instead of bread, they are washed down with broths, koumiss and just cold milk, tomato juice, and hot tea.
Given the comparative simplicity of the recipes, you can quickly cook them if guests suddenly come out, well, and the children are just in awe of juicy and hearty pies.
Delicious belyashi - the basic principles of cooking
• Belyashi, both from yeast and unleavened dough, are prepared; the stuffing is raw minced meat. They are fried in a pan or baked in the oven.
• Yeast can be kneaded on sour milk, sour cream, milk, or brew on water. Fresh dough for whites is prepared not only for yogurt, it can also be kneaded on ryazhenka or sour cream with melted margarine.
• Stuffing scrolls from fresh meat or buy ready-made. Any kind of meat that needs to be fresh will do.
• In a mince add bitter onion twisted in a meat grinder. To give an additional effect of juiciness, some of the onions can be slightly fried, but only until it is transparent.
• In addition to onions, small cubes of raw potatoes are added to the filling according to some recipes.
• Season with ground black pepper, but if you want, you can put spices to your taste.
The recipe for cooking delicious yogurt in the oven - “Siberian-style”
Ingredients
In the dough:
• 300-400 grams of white flour;
• 120 ml of medium kefir;
• 1/3 tsp. baking soda;
• one egg.
In the filling:
• 300 gr. beef;
• 250 gr. fatty pork;
• four small potatoes;
• one egg;
• small onion head;
• thick, frozen cream, or butter - 70 gr .;
• ground pepper, salt.
Cooking Method: 1. Combine kefir with soda, mix well and let stand for ten minutes. When bubbles appear on the surface, add a little loose egg, sifted flour and knead without rushing. The dough should come out soft, fairly elastic. Top it with a little dust with flour, cover the bowl with a linen napkin and leave to stand for a while.
2. After washing, peeled off the films and tendons, after washing, slightly blot with a towel and chop as finely as possible with a knife.
3. Connect minced meat with small cubes (0.6 cm) of fresh potatoes and onions. Add coarse black pepper, a little salt and mix all ingredients well.
4. Divide the dough into small balls, the size of which is slightly larger than a walnut and roll each into a thin cake. In the middle of each place about a teaspoonful (with a slide) of prepared filling, and on top of it a small piece of butter.
5. Raise the edges of the dough a little and gather around the filling in the form of a frill. The result should be a blank with a small hole in the center.
6. Place a large sheet of parchment on the baking sheet, brush it with oil and place the blanks on it. Grease each well-beaten egg and bake in the oven at 200 degrees for forty minutes.
7. When the belyashy will well rise, pour one tablespoon of cooled boiled water into the holes, and perform this procedure about three times during baking.
Yeast Tasty Belyashi on Milk
Ingredients
In the dough:
• flour - 400 grams;
• 360 ml - low-fat pasteurized milk;
• 50 grams of sugar;
• 10 grams (1 tsp.) Salt;
• two teaspoons of high-speed (dry) yeast - 6 g;
• 50 ml of vegetable oil;
• one raw protein.
In the filling:
• 600 grams of pork and ground beef;
• four large onion heads.
Cooking Method:
1. Put sugar and yeast together in slightly warmed milk, add two large spoons of flour, whisk thoroughly, but do not beat. It is necessary to ensure that the components are well dissolved in the milk, and the flour does not clump together. Leave in a warm place for a quarter of an hour. 2. When the yeast mixture starts to bubble and rises a little, pour it into the mixing bowl, pour in vegetable oil and, adding flour (three cups), start kneading the dough. Well kneaded, it should not be too tight, and at the same time well behind the hands. Shape it into a ball, and place it for distance, covering the bowl with a sheet.
3. Finely chop two onions and fry in vegetable oil. Onions should be transparent and soft. The remaining two onions, skip along with the minced meat through a large meat grinder grate.
4. Mix the minced meat with fried onions, salt and pepper. For juiciness add 3-4 table. spoons of boiled cold water and mix everything well with your hands, lightly beating on a bowl.
5. With a large thin layer, roll out the approached dough and squeeze circles out of it in a large circle, 7-8 cm in diameter.
6. Place mince stuffing on half of the circles in the center, cover each such blank with the other, without the filling, and tightly fasten the edges around the entire circumference. So that they are well glued, and the pie does not fall apart when frying, grease the edges of the lower circle with well-whipped protein.
7. Fry the belyashy until golden ruddy on both sides and put them in a small, deep roasting pan, cover with a sheet of foil.
8. Heat the oven to 170 degrees and turn off the heat. Put a baking tray with belyashes in a hot oven and hold it for 20 minutes. Do not turn on the heating.
9. After that, transfer the ready-made meat into thick-walled dishes and cover with a towel. Serve slightly cooled.
Recipe for delicious whites in a kefir-yeast dough pan
Ingredients
To the bog:
• 5 grams of high-speed yeast;
• slightly more than half a teaspoon of sugar;
• a quarter cup of boiled water.
In the dough:
• a glass (250 ml) of 3.2% kefir;
• 550 gr. wheat flour, in / s;
• 0.5 Art. l unrefined sugar;
• about half tsp. fine salt;
• yolks from two eggs;
• lean refined oil - 2 tbsp. l
In the filling:
• beef - 450 gr .;
• fresh pork lard - 120 gr .;
• Onions - 3 large onions.
Cooking Method:
1. In a small container (cup), mix dry yeast with sugar, add boiled warm water and stir so that the yeast and grains of refined sugar are well dissolved in water. Put a cup near the heat, you can not far from the included burner and wait until the yeast mixture rises with a fluffy froth. If the yeast quality and fresh, then it will happen in a quarter of an hour. 2. In a saucepan with hot water, heat the kefir directly in the container (bag, bottle), mix it with the yolks. Put shallow table salt, sugar, butter, pour in the risen brew and stir so that the activated yeast spreads well over the kefir.
3. Add two thirds of the total flour and knead, if necessary, add flour, soft, slightly sticky dough to the hands. You should not make it too tight, belyashi get tough.
4. Pour the dough out of the bowl and stamp it well with your hands on a floured table. Crush thoroughly until you “fall behind” your hands. You can periodically lubricate with vegetable oil. After forming the ball, put it in a bowl and leave it warm for lifting.
5. After two hours, lay out the dough again and make the first punch. Then put in the heat again, when it comes up again, you can work with it.
6. This dough can be prepared in the evening, and put it in the fridge at night by placing the bowl in a bag.
7. In a meat grinder, preferably manual, rather than electric, twist the meat, trimmed from chives and tendons, with onions and fresh bacon, without skin. Add a little salt to the stuffing, slightly pepper it with ground black pepper and, pour in a few tablespoons of kefir, mix thoroughly. Stuffing should be not too thick and uniform.
8. Spread the dough into a layer of semi-centimeter thickness and cut out large circles (diameter up to 10 cm). On each circle, in its center, put the required amount of minced meat and tweak the edges, forming belyashi in the form of triangles.
9. Fry in a well-cooked vegetable oil until golden brown.
Quick tasty belyashi on sour cream in the oven
Ingredients
In the dough:
• Bakery wheat flour - 350-400 grams;
• 200 gr. cream margarine;
• 15% sour cream - 200 gr .;
• one egg.
For minced meat:
• 400 grams of chicken breast (fillet);
• two bulbs;
• a pound of potatoes;
• a small leaf of laurel.
Cooking Method:
1. Mix sour cream with egg and melted well-cooled margarine. Add the flour and knead the elastic, smooth, soft dough. Divide it into pieces of the required size, roll each into a “bun” and leave to rest, spreading it on the table, sprinkled with flour. 2. Place small cubes (0.6 cm) of potato cubes in a colander, rinse with running water and leave all the liquid to drain.
3. Grind chicken fillet into mince, add potato cubes, small slices of raw onions and finely broken lavrushka. Pepper, add salt to your taste and mix well.
4. Roll the balls into flat cakes, put the stuffing and carefully assemble the edges with a “skirt”, leaving a small, centimeter hole.
5. Lay the blanks on the lined baking sheet covered with oiled parchment, brush the top with yolk and bake at 180 degrees for twenty-five minutes.
Recipe for quick tasty white trays - “Sloths”
Ingredients
In the dough:
• 400 ml of acid kefir;
• 1/2 tsp sugar, soda and salt;
• flour - up to 500 gr. (how much will take the dough).
In the filling:
• 450 gr. mixed minced meat, you can just chicken;
• two small cloves of garlic;
• white bitter onion - 2 pcs .;
• a few feathers of green onions.
Cooking Method:
1. Garlic with bitter onions and minced meat twist in a meat grinder. Add the finely chopped green onion feathers, salt with black pepper and mix thoroughly.
2. Preheat the kefir to a warm (not hot!) Condition. Put baking soda with sugar and salt. Stir and allow to stand for three minutes.
3. Pour in flour, no more than a glass and stir thoroughly with a whisk, lightly beating until a homogeneous mass, again add flour and stir. Add flour until such time as the dough will resemble fresh homemade sour cream.
4. Pour lean refined oil into the pan, a layer of the order of one centimeter and heat well. Heat check, dripping a little dough into the oil. If it quickly “grabs”, and does not spread, then you can start frying belyashes.
5. Dessert or a tablespoon dip the dough into the butter as soon as it starts to bubble a little, put the stuffing, and quickly pour a spoon of more dough on top. Along the edges should remain small "holes". When the bottom becomes a delicate golden color, turn the belyash over and also, until light ruddy, fry the other side.
Delicious belyashi from yeast-free dough on pork curd pulp
Ingredients
For test:
• a glass of medium-fat milk;
• ryazhenka - 200 ml;
• three raw chicken eggs;
• 75 ml of lean refined oil;
• a teaspoon of salt and baking soda;
• 700 gr. baker's white flour, in / s.
For the filling:
• 700 gr. lean pork;
• three large onions, bitter;
• salt and pepper to your taste.
Cooking Method:
1. Twist the pork with onions twice through a large grill in the meat grinder. Season the stuffing with ground pepper, add it and, after kneading it thoroughly, put it in the cold for half an hour or an hour.
2. Dissolve ryazhenka with milk, add eggs, salt and soda separately and make a good whisk. Milk and ryazhenka should be warm.
3. Add about five glasses of flour, pour in the butter and start kneading the dough, gradually pouring in the remaining flour.
4. Put the finished, sticky dough into a food bag, well sprinkled with flour inside and clean for ten minutes in the cold.
5. Divide the cooled dough into equal pieces, roll out and, having laid the stuffing on them, fasten the edges, forming blanks of the desired shape, be sure to leave a small hole in the center.
6. Fry belyashi, in heated vegetable oil, laying “hole” down under the lid. First, four minutes one side, then two or three minutes another.
Recipe for Fried Delicious Whites on Choux Yeast Dough
Ingredients
In the dough:
• 700 gr. white flour;
• refined res. oil - 100 ml;
• two Art. spoons of “instant” yeast;
• sugar - 50 grams;
• one third teaspoon of evaporated salt.
In the filling:
• mixed ready minced meat - 600 grams;
• bitter onions - 4 heads;
• a few sprigs of fresh dill;
• fragrant peppers (mixture) and salt to taste.
Cooking Method:
1. Dissolve the yeast in slightly warm, boiled water (300 ml), dissolve the sugar in the mixture and leave to stand warm for a while.
2. In a mixing bowl, carefully rub six tablespoons of flour with the butter. Fill in 300 ml of boiling water and quickly stir until an airy, homogeneous mass. 3. Add the previously diluted yeast, salt and, having poured the sifted flour, knead the elastic, well-lagging behind the dishes and hands, dough. In the process of kneading, when you begin to knead with your hands, systematically pour a little oil on your palms.
4. Cover the dough with a towel and put in the heat while cooking the filling.
5. Grind bitter onions with a meat grinder. Mix it with minced meat and finely chopped dill, pour in boiled water so that the stuffing is not too dense, pepper, lightly salt and mix well.
6. From the dough and stuffing that came up, prepare the blanks for the whites and fry them until golden in vegetable oil in a frying pan.
Fried and Baked Delicious Belyashi - Tricks and Tips & Tips
• For frying whites, it is best to take thick-walled pans and pour fat in such a quantity that almost half of the whites are immersed in it.
• Do not put the blanks in the pan tightly, otherwise the minced meat will not roast, and the stains will not rise properly.
• So that when frying the belyashikas are well-cooked, slightly slightly flatten them when transferring to fat.
• To make the filling juicy in the baked goods, when baking, pour boiled water or broth into the holes in a tablespoon.
