Belyashi with chicken mince
Description
The pastry is simple and quick to prepare. If you enjoy meat pastries, try this recipe. The belyashi turn out just as delicious as those made with regular minced meat and disappear from the table within minutes. The same dough works well for chebureki and stuffed buns with any filling. This is a budget-friendly pastry, and with practice, it can be made quite quickly. While the dough is rising, you can prepare the filling. Use spices to your taste, and I highly recommend adding some ground black pepper. I suggest you save this recipe. It will taste wonderfully homely. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
Prepare all the ingredients from the list. You can use store-bought minced meat, but I recommend making it yourself—it will be much tastier. Today I'll be using minced chicken breast.
- 2
Step 2
In a deep bowl, combine warm water, sugar, and yeast. Stir and let stand for 10–15 minutes.
- 3
Step 3
Then add salt, flour, and vegetable oil. Mix everything first with a spoon, then continue kneading by hand.
- 4
Step 4
Gather the dough into a ball, cover the bowl with a towel, and let it sit in a warm place for 20 minutes.
- 5
Step 5
Meanwhile, wash the meat, dry it, cut into pieces, and pass through a meat grinder.
- 6
Step 6
Add the onion, cut into small cubes, salt, and spices to taste. Mix thoroughly.
- 7
Step 7
Now an important point! Add cold water. I add it in parts, by eye. The meat mixture should become smooth, not thick—rather, slightly "runny." This will ensure your belyashi turn out juicier.
- 8
Step 8
After 20 minutes, grease your hands with vegetable oil and knead the dough once again.
- 9
Step 9
Leave in a warm place for another approximately 40 minutes.
- 10
Step 10
Knead the finished dough with your hands and divide it into 8 pieces. I make small belyashi; if you prefer larger ones, divide the dough into 4 or 6 pieces. Shape them into balls.
- 11
Step 11
Roll out each dough ball into a flat cake.
- 12
Step 12
Place the filling in the center.
- 13
Step 13
Lift the edges, seal the dough towards the center, and leave a small hole in the middle.
- 14
Step 14
Similarly, shape the remaining belyashi. You can make any other shaping you prefer.
- 15
Step 15
In a skillet, heat the oil over medium-high heat. Place the belyashi with the holes facing down.
- 16
Step 16
Sear until golden brown on both sides.
- 17
Step 17
The belyashi made with chicken mince are ready. First place them on a paper towel, then transfer to a plate and serve.