Belyashi, just like grandma's
Description
Homemade pastries for tea. I clearly remember that my grandmother never skimped on the filling. She always used only the best meat and spices, made the dough from scratch, and let it rest for a long time. You can use a combination of meat mince. These belyashi are best eaten hot, but wait a few minutes first—there will be hot meat broth inside, and you could burn yourself. Serve warm or cooled. Perfect with tea.
Instructions
- 1
Step 1
1. Add yeast to the bread machine pan, sift in the flour, and add a pinch of salt and granulated sugar. Pour in the melted butter and milk, close the lid, and knead the dough on the main program for 140 minutes.
- 2
Step 2
2. Meanwhile, finely chop the onion and mix it with the pork mince, season with salt and pepper, mix well and set aside until the dough is ready.
- 3
Step 3
3. Remove the dough from the bread machine into a bowl; it should be smooth and soft, but not sticky to the hands.
- 4
Step 4
4. Divide the dough into small pieces, then roll each piece into a sheet 0.8–1 cm thick.
- 5
Step 5
5. Place about a tablespoon of filling in the center of each piece of dough. Gather the edges toward the center, but do not seal completely—leave a small opening.
- 6
Step 6
6. Heat a pan with sunflower oil, place the belyashi opening-side down and fry for 3-4 minutes, then flip and cook until golden brown.
- 7
Step 7
7. Do not eat the fried belyashi immediately; let them sit for a few minutes, then serve.