How to cook belyashi with meat in the oven? Delicious step-by-step whitefish recipes

Hello, dear friends and guests of my blog! Now I would like to continue the topic of savory baked goods in general and juicy whites with meat in particular.

I’ve already told you how to bake them in a frying pan, you can see here. And in this article I will carefully outline for you the recipes for making these fluffy Mongolian pies in the oven.

We will look at their preparation using various types of dough. And, I assure you, they will be no less tasty. But some people will like these methods better.

If you bake them in the oven, they will not be as greasy as in a frying pan. Prepared using this method, they are more tender and softer than their fried counterpart.

Belyashi with meat made from yeast dough

According to this recipe, we do not add any egg or butter to the dough, so as not to make it heavier. It must be light and airy.

Ingredients for the dough:

Water – 250 ml
Pressed yeast - 15 g (If you have dry yeast - 5 g.)
Sugar - 1 tablespoon
Salt - 1 teaspoon
Flour - 350-400 gr.
Sunflower oil

Minced pork - 400 gr.
Onion - 2 pcs.
Salt, pepper to taste
Water - 2 tablespoons

First, let's prepare the dough for whites:

1. Pour a glass of warm water into a bowl, add sugar and dissolve the yeast there. Then pour 200 grams of flour there. Stir everything with a spatula.

2. Cover with a napkin or film and leave the dough for 10 minutes in a warm place.

3. After 10 minutes, the dough has become fluffy and you can continue kneading the dough. Add salt, then add sifted flour and stir.

4. At first you can knead with a spatula, but later it will be more convenient to knead with your hands. To prevent it from sticking to your hands, add one tablespoon of oil.

5. Then continue kneading on the table for another 5-7 minutes so that it becomes homogeneous and elastic.

If your yeast base sticks to the table or hands, lightly grease your hands or table with vegetable oil.

6. Grease the bowl and dough with oil and cover with a napkin. Place in a warm space until it doubles in size for 20 minutes.

7. For now, let's take care of the inside. Add finely chopped onion, salt and pepper to the minced meat. Stir as needed. Then pick it up with your hand and throw it down into the bowl. Do this a couple of times. In this way, you beat him off. It is not proper for him to be dry. In this case, add 1-2 tablespoons of water for juiciness.

If desired, you can add herbs and garlic. This is just how you like it.

8. Take out the dough and mix it with your hands and put it back in a warm space. Then repeat after 20 minutes and remove again for one hour.

9. Roll it out into a sausage shape and divide it into several pieces for the whites.

10. Place the balls into flat cakes. Use your fingers to press the edges so that they are thinner than the middle. Then place the filling in the center and press down with your fingers.

11. Then gather the edges into a knot and pinch it well with your fingers, then place it seam side down, pressing lightly. And do the same with everyone else.

12. Let them rest briefly, about 20 minutes. These will be whites without a hole.

13. In order to come out with a hole, you first need to roll it out with a rolling pin, then place the minced meat in the center. Fold the edges in a circle. Apply a little pressure and set aside to rest for 20 minutes.

14. Place parchment paper on a baking sheet and place our baked goods there. You can put a little butter in the hole to make them juicier. coat with yolk for shine and place in an oven preheated to 180 degrees.

15. After 20-25 minutes, soft and juicy whites are ready. They emit such a wonderful smell that you want to eat them right away.

But don’t get too carried away, leave it for all family members or guests :)

Cooking fluffy belyashi with minced puff pastry

Here is an extraordinary recipe for you. You can buy the dough itself in the store or prepare it according to my recipes, which I outlined here. Remove it from the refrigerator in advance to defrost for at least 2 hours. Any minced meat will do for the inside. These baked goods are perfect for treating guests.

Puff pastry - 500 gr.
Minced meat - 500 gr.
Onion - 1 pc.
Carrots - 1 pc.
Egg - 2 pcs. (one for lubrication)
Cheese - 150 gr.
Salt and pepper - to taste

1. Finely chop the onion and grate the carrots on a medium grater. Fry them until soft.

2. Add fried vegetables with minced meat. Season with salt and pepper. Break one egg there. Stir everything properly.

3. Cut out round bases from the dough; you can use a wide soup mug or a tin can. Cut holes in half of the circles in the center; here you can use a small glass.

4. Place the minced meat on a solid circle in the center and cover it with a circle with a hole on top. Carefully seal the edges with your fingers or a fork.

5. Cut the cheese into small pieces and place a few pieces in the middle of each white. Cover a baking sheet with parchment paper, place the baked goods there and brush with egg yolk.

6. Preheat the oven to 180 degrees and bake them for 30 minutes.

During baking, the dough rose and they became quite fluffy. Let them cool slightly and you are ready to eat. With cheese they are simply divinely delicious.

Video on how to cook Mongolian belyashi with meat and potatoes

In Tatar, belyashi cooked in the oven is called vak-belish. These are small meat pies. They can be with the inside one hundred percent closed, or with an open hole on top, with a hole. I found a detailed video for those who prefer to watch recipes.

Ingredients for the dough:

Flour - 4 cups
Egg - 1 pc.
Milk - 175 ml.
Butter 400 gr.
Salt - 1 teaspoon

Flour for dough is usually indicated approximately, so here you need to watch the kneading to see how it reaches the appropriate mixture. More or less of it may be useful.

For the interior you will need:

Any kind of meat - 500 gr.
Potatoes - 500 gr.
Onions - 500 gr.
Salt and pepper - to taste

The products have been prepared, now watch the detailed video recipe, which I found on YouTube and I really liked it.

These are the various recipes for making delicious whites that I have prepared for you. Choose according to your taste. Which one did you like better? I will be very glad to see your comments.

I have graduated for this day and wish you all the best for you. Come see me again, a lot of tasty and ordinary recipes will be waiting for you.

A very tasty water-based dough for yeast whites fried in a frying pan

Agree that in homemade belyashi, correctly prepared dough is no less important than the inside. After all, in order for the minced meat to remain juicy when frying in oil in a frying pan, it is necessary that the shell be quite strong, but at the same time not hard, evenly elastic and certainly crispy on the outside. In this sense, I consider this recipe impeccable. This dough is kneaded in water; any yeast can be used - be it dry or compressed (live). In addition, the composition also includes flour, salt and sugar - only 5 ingredients and a predictably delicious result. The recipe is very close to GOST, therefore the quantity of goods is not “round”.

To make the dough you will need (approximately 14 whites):

flour (highest grade) – 300-360 g (the amount depends on the property);
water – 180 g (you can take a water-milk mixture);
dry/wet yeast – 3 g/9 g;
granulated sugar – 9 g;
table salt (without additives) – 4.5 g.

This amount of dough will require approximately 650-700 g of insides. To make it, you need to take 500 g of minced meat (naturally, better than beef), 9 g of salt, 90 g of onions, approximately 70 ml of ice water and a couple of pinches of freshly ground pepper. Finely chop the onion, mix with the minced meat, add salt and pepper. Lastly, add water evenly (you can even use crushed ice) - it will help create a very juicy filling.

How to prepare the dough and fry belyashi:

You need warm water, so that it warms but does not burn. The ideal temperature for yeast to work is 30-35 degrees. You can heat the liquid in the microwave or on the stove, whichever is more convenient. Pour sugar and yeast directly into the glass or bowl in which you heated the water. Position it so that the particles of the dry components disperse. Place it in any space without drafts - the same turned off microwave or oven. Let the yeast mixture sit for about 15 minutes, even if active yeast is used - it must be given the opportunity to “perk up”. If nothing happens to the mixture in the allotted time, it means the yeast is bad or expired; it is not recommended to prepare the dough with it - it will not rise as it should.
In the meantime, you can get down to business - sift the flour into a deep bowl, add salt and stir everything.
When the yeast starts to become active and a foamy cap appears on the surface of the consistency, it can be poured into the flour.
All that remains is to knead the dough well. To do this, you can use a dough mixer, a bread machine, or your hands - as you are used to. The dough will be smooth, not sticky, evenly stiff and flexible. After kneading, gather it into a ball and place it in a greased bowl. Then cover with a napkin or film and leave for 25 minutes in a warm place you have already chosen. Then knead it - release the carbon dioxide accumulated in the dough and let it rise again for 45 minutes.
Divide the fermented dough into 14 pieces weighing approximately 40 g. Take them alternately and roll them into balls, and then knead them with your hands into flat round pieces. Also divide the entire filling into 14 parts (if you have a scale, you can weigh it to the nearest gram), and also roll it into balls for easy formation of whites. Place the filling in the center of the dough circle.
Gather the loose edges of the dough into a “skirt” so that a small hole remains.
Flatten the resulting workpiece to a thickness of approximately 2 cm, so that the minced meat is perfectly baked inside when frying.
Heat a lot of oil in a frying pan so that the whites float in it. Place the blanks with the hole facing down. Fry over low heat on one side until the dough is browned. Later turn over and fry until the 2nd side is cooked.

Place the finished whites on a napkin to absorb any remaining fat. But now you can serve it while it’s still hot.

The dough comes out crispy, with a crispy crust, and the inside is very juicy and fragrant.

Belyashi dough - step-by-step recipes. How to prepare savory belyashi dough quickly and easily, video

Belyashi is a tasty and beloved dish; it belongs to Mongolian cuisine. These are ordinary fluffy fried pies with meat. It’s very easy to prepare them, quickly, the main thing is to decide on the recipe for the white dough. The advantage of such pies is the small number of ingredients, which can certainly be found in every housewife.

How to create dough for whites

To prepare a dish, use water, milk, a drink, and sour cream as a base. As for yeast, you can add it if you want to get airy and soft whites, but then you need to take into account that you will have to cook longer than usual. First you need to create a dough, then wait 1-1.5 hours for it to rise, and only then start kneading. Most housewives love quick dough recipes that exclude yeast.

Yeast

If you decide to start making baked goods using this method, you need to realize that this is a long process. You need to wait until the yeast swells and the dough rises. Using the suggested amount of ingredients, you can get about 20 pies. When forming, make them small so that they will grow up. For production you need the following products:

water – 2 glasses;
sweet sand – 30 g;
salt – 10 g;
butter – 60 g;
flour - 3 cups;
dry tremors – 10 g.

If you have stocked up on all the ingredients, you can take a container, pour water into it and heat it up slightly. Put yeast, sugar and half a glass of flour there. Beat with a whisk, cover with a napkin and wait 30 minutes until the dough has risen, and then add the remaining ingredients. Mix everything thoroughly, knead the mass in sunflower oil. Before forming the pies, it is best to place it in a warm space for 40 minutes.

Frisky

For those who do not like to tinker at the kitchen table for a long time, there is a simple recipe for making it. The option under consideration contains yeast, but the work will progress much more quickly. The purchased whites will be airy and soft; such pies will certainly have their fans. To quickly prepare crispy, fragrant baked goods, use the following set of ingredients:

flour – 1 kg;
testicle – 2 pcs.;
milk – 500 ml;
salt – 10 g;
snow-white sugar – 20 g;
margarine – 150 g;
dry yeast – 11 g.

Pour milk into a container, heat it up, pour in the yeast, sugar and salt. After stirring, leave for 10 minutes, and in the meantime, use a grater to grind the margarine. You can simply heat it up by putting it in the microwave. Place the remaining ingredients into the milk-egg mixture and mix everything thoroughly using a whisk. You shouldn’t knead the mixture too much, otherwise the pies will turn out dense.

On kefir

This recipe is also characterized by speed of preparation, although this will not affect the quality of the finished dish in any way. In addition, the resulting mass can be used to fry all the pies without worrying that they will turn out sour. If you decide to use this recipe, then you need to be prepared for the fact that there is a very large excess consumption of oil. You won’t be able to get crispy baked goods any other way. First, stock up on the following ingredients:

drink – 200 ml;
flour – 600 g;
testicle – 3 pcs.;
sugar – 20 g;
soda – 10 g;
salt – 10 g;
sunflower oil – 40 g.

Pour the drink into a deep container, add the remaining ingredients to it. Add flour evenly, in small portions and always stir. If this condition is not met, the baked goods will turn out “woody”. After kneading, place the resulting mass in a plastic bag. Send him to a warm space and wait for 20-30 minutes. This time can be used to make the inside.

With milk

If you use this recipe, you will delight your family with tender and very tasty pies. You can get this result even if the recipe does not include eggs. The manufacturing process is characterized by its simplicity and short duration; the set of goods is simply small and every housewife can find it. It contains:

margarine 50-60 g;
sugar – 40 g;
yeast – 30 g;
salt – 10 g;
milk – 300 ml;
flour – 800-900 g.

Pour milk into a container, heat it slightly and send out the shivers. After stirring, add the remaining ingredients - you should have a mass of creamy mixture. Set the bowl aside for 40 minutes on the stove or place in the oven at minimum temperature. Add salt to the melted soft margarine, place the resulting mixture in the already settled dough, dump in the flour.

Without yeast

This option is suitable for those who do not like yeast dough. The recipe is very simple, and the production time is short. Although you don’t have to use yeast, the belyashi dough comes out tender and fluffy, and this result is achieved thanks to the combination of milk and kefir. The pies turn out delicious, airy, juicy and not at all sour. All you need is to simply connect the following components:

milk – 200 ml;
drink – 200 ml;
flour – 1.2 kg;
testicle – 4 pcs.;
soda – 10 g;
sweet sand – 10 g;
sunflower oil – 60 ml.

In the bread machine

Cooking with this kitchen appliance is simply a pleasure. While the white dough is in the bread machine, you can start preparing the inside. This recipe can be used for all pies, but it is better if the inside is meaty. At your own discretion, you can add potatoes to it. To begin with, you will need to prepare the following products:

milk – 1.5 cups;
flour – 2.5 cups;
vegetable oil – 80 ml;
sweet sand – 20 g;
salt – 10 g;
dry yeast – 15 g.

Pour the milk into the bread machine, place all the bulk ingredients and a couple of tablespoons of sunflower oil. Set the “Dough” mode and wait until the whole mass is well mixed. After production you need to wait 20 minutes. After the specified time, add the filling and fry the formed pies in a large amount of sunflower oil.

With sour cream

The base with dry yeast comes out very elastic and tender. The secret to obtaining such a result lies in the addition of sour cream. You can use the prepared mass not only for the dish in question, but also for frying all other pies. To amuse your family with delicious homemade baked goods, prepare the following ingredients in advance:

flour – 2 cups;
sour cream – 1 glass;
egg yolk – 2 pcs.;
dry tremors – 30 g;
margarine – 70 g;
salt - a pinch.

Mash the yeast in sour cream, add the yolks, salt and flour. Add the final product slowly, stirring occasionally with a spoon. At the very end, add softened margarine. Mix the resulting mixture well and cover with a kitchen towel for 2 hours. After the designated time has passed, knead the yeast dough on a table greased with vegetable oil.

On serum

To make this product there is one extraordinary ingredient - vodka. Everyone will like the yeast-free version, and vodka does not at all affect the taste of the finished baked goods, because they come out fragrant, tender and fluffy. And it is necessary to add vodka so that during the frying of the pies as little fat as possible is absorbed by the dough. The following products will also be useful for you:

whey – 1.5 cups;
flour - 3 cups;
salt – 10 g;
sugar – 20 g;
vegetable oil – 20 ml;
dry yeast – 10 g;
vodka – 20 ml.

Place 50 ml of warm whey in a deep container, add other bulk ingredients to it, not counting salt. After thorough mixing, set aside the resulting mass for 15 minutes. Place salt, vodka and yeast starter into the remaining flour. Knead the white dough on a table greased with sunflower oil. Before forming the meat pies, wait another 20 minutes until the mass increases in volume.

Video recipes

To make whites, you can use store-bought dough, but you literally won’t be able to get tasty, tender, fragrant pies. Any housewife can choose the most suitable option herself. It is best to use yeast mass, then the baked goods will come out fluffy, juicy and soft. The finished pies can be placed in the refrigerator to freeze, and fried when you have free time.

The whites of my dreams are JUST excellent whites! Recipe for regular yeast dough and entrails for homemade whites

The most delicious whites are made using this recipe! The dough is crispy on the outside, soft and airy on the inside. The inside is juicy and very tasty - the whole secret is in the sautéed onion, it loses its pungency, but at the same time gains a slight sweetness. Try to cook, I strongly recommend this recipe for whites. So far these are the most delicious whites I have tried.

To prepare homemade belyashi (8 pcs.):

Interior:
• Meat – 250 g
• Onion – 150-160 g (1 large onion)
• Salt, dark pepper to taste

Yeast dough for whites:
• Warm water – 200 g
• Dry fast-acting yeast – 1 tsp.
• Sugar – 2 tsp.
• Salt – 0.5 tsp.
• Vegetable oil – 1 tbsp.
• Sifted wheat flour – 270 g + flour for working with the dough (depending on the quality of the flour, the dough may take a little more, but it should still be very soft and sticky, do not overfill the dough with flour)

1. Add yeast, salt, sugar, water and vegetable oil to the sifted flour.
You can knead the dough by hand or using a mixer with dough attachments. I knead the dough with a mixer for 5 minutes. Later, I round the dough, cover it with cling film and leave it in a warm place for 30-60 minutes (the time depends on the room temperature and the activity of the yeast). The dough should double in size. 2. Chop the onion randomly and saute until transparent in a small amount of vegetable oil.
3. The dough has risen, divide it into 8 equal parts.
Cover with film or a towel to prevent them from airing. 4. Let the onion cool and grind through a meat grinder together with the meat.
Add salt and pepper to taste. Divide into 8 parts. 5. Sprinkle the surface with a little flour, form a flat cake from each ball of dough, place a ball of meat in the center, mold the edges of the dough, forming a round white.
Shake off the remaining flour so that it does not burn in the oil. 6. Heat vegetable oil in a container with high walls. Fry the belyashi over moderate heat so that they do not burn on the outside. I fry for 8 minutes: 3 minutes on each side, later another 1 minute on each side. I place the finished whites on a paper towel to absorb excess fat.