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 for us, 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 get to the insides. 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. Press lightly 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.

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 insides completely closed inside, 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.

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Homemade belyashi in a frying pan

Tuesday, December 27, 2016

Do you like whites? Ruddy and crispy crust, tender dough and a lot of juicy meat inside... Homemade belyashi, the recipe of which I will share with you now, is an unusually savory, fragrant and satisfying dish, which is very difficult to give up. We will cook belyashi in a frying pan using yeast dough, and the innards will be pork and onions. Try it too!

Belyashi are round buns with meat that can be made with either yeast or unleavened dough (usually kefir). In addition, they can not only be fried in a frying pan, but also baked in the oven (the most dietary option) without oil. Belyashi is another name for the Mongolian and Bashkir dish peremyach. In fact, they are the same thing, just different names. The distinctive feature of these flour pies with meat insides can be called a small hole in the dough, through which the oil seeps inside during the frying process and cooks the minced meat.

Lately, the most common thing I have come across on sale here is round pies with meat insides without the hole given for us, but also under the name belyashi. At home, I constantly make belyashi specifically according to this simple and accessible recipe - the result is always entertaining. By the way, virtually any meat can be used as a meat component, but pork is the closest to me.

Ingredients:

Yeast dough:

Interior:

Oil for frying:

Making a dish step by step:

To prepare homemade whites, take premium wheat flour, milk (at least some fat content), pork, onions (the weight is indicated in already peeled form), refined vegetable oil, salt, sugar, yeast, ground dark pepper. For frying, we will also need vegetable oil (I use sunflower oil) - you can use any kind without aroma that is suitable for this purpose.

Preparing yeast dough for whites at home. Sift premium wheat flour into a suitable sized bowl. Naturally, you can immediately pour it directly onto the work surface (table), but it’s more convenient in a bowl. A few words about yeast: it is not necessary to take specifically fast-acting yeast - just dry (also 5 grams is 1 heaped teaspoon) or fresh/wet/pressed yeast (use exactly 3 times more, in other words 15 grams) are suitable. Such yeast is not immediately combined with wheat flour, but is activated in warm, sweetened water for 10-15 minutes. For this recipe, you can very slightly heat half a glass of milk with a teaspoon of sweet sand and dissolve the yeast in it. I used fast-acting ones, so I added them immediately to the flour, which I sifted twice in advance.

Add 1 teaspoon of salt and 1 tablespoon of sugar there, mix everything - this way the bulk products will be moderately distributed in consistency.

Make a well in the center and pour warm (not hot, but specifically pleasantly warm) milk into it. Mix everything with your hand or a spoon so that the flour is moistened.

You should get flour lumps, after which you can add 50 ml of vegetable oil. We begin to knead the dough with our hands or using a dough mixer (bread maker) - whichever is more convenient for you.

This yeast dough for whites must be kneaded for quite a long time - at least 10 minutes, and even better longer. As a result, you will get a smooth, completely homogeneous dough. It should be very soft and very slightly sticky. Nevertheless, such yeast dough holds its shape unsurpassedly and does not spill. During the kneading process, you may need a little more or a little less flour than I indicated in the ingredients - it depends on its moisture content. Roll the dough into a ball and leave it in a bowl (I constantly wash the dishes in which the dough ferments - I just don’t like stained ones). We send the dough to the heat for 1 hour, after which we do a light kneading, re-rounding and again to the heat for another 1 hour. Where is the best place for the dough to ferment and what does a warm space mean? There are several options. First of all, in the oven with the light on (it turns out to be approximately 28-30 degrees - an ideal temperature for fermenting yeast dough). Then we cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (the structure of the tissues of living organisms is studied by the science of histology) (linen is ideal) so that the surface does not become weathered and covered with a crust. You can also let the dough ferment in the microwave, in which you previously bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will remain there. Then there is no need to cover the bowl with anything, because the water will evaporate, thereby maintaining the required humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no whites.

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