Belyashi
A very tasty and filling treat. The meat filling turns out aromatic and juicy, while the dough is airy and tender. These proportions make 10-12 pieces.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- milk 400 ml
- dry yeast 10 g
- sugar 1 tbsp
- vegetable oil 50 ml
- egg 1
- salt 1 tsp
- flour 600-700 g
- beef fillet 300 g
- pork fillet 200 g
- onion 200 g
- cold water 50 ml
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 22
Heat the milk until warm (be careful not to overheat). Stir in the sugar.
Step 2 of 22
Add the yeast.
Step 3 of 22
Stir in 250 g of flour. Place in a warm spot.
Step 4 of 22
Wait until the starter increases in volume.
Step 5 of 22
Add salt, oil, and egg.
Step 6 of 22
Mix well.
Step 7 of 22
Add the remaining flour (350–400). Leave in a warm place again.
Step 8 of 22
Wait for the dough to rise.
Filling Preparation
Step 9 of 22
Finely chop the onion.
Step 10 of 22
Pass the beef and pork through a meat grinder.
Step 11 of 22
Mix the meat with the onion.
Step 12 of 22
Pour in the water.
Step 13 of 22
Mix well.
Step 14 of 22
Season with pepper and salt.
Step 15 of 22
Mix well.
Step 16 of 22
Divide the dough into small balls (the size of a chicken egg).
Step 17 of 22
Roll them out to a thickness of 3–4 mm.
Step 18 of 22
Place the filling on top.
Step 19 of 22
Shape the belyash.
Step 20 of 22
They can be prepared closed or left with an opening.
Step 21 of 22
Heat plenty of vegetable oil in a pan. Place the patties opening side down. Fry for about 7–8 minutes.
Step 22 of 22
Flip and fry for another approximately 7–8 minutes.