Meat-filled belyashi in a pan
Description
The baking is simple and quick to prepare. Making belyashi, however, requires time and patience—this dish is not something you can whip up in a hurry. Of course, you can use ready-made dough and pre-made filling, but I prefer doing everything from scratch. For preparing meat belyashi in a pan, you can also use a half-and-half mixture of pork and veal for the filling to make it less fatty.
Instructions
- 1
Step 1
Make the dough. In a bowl, mix the egg, sugar, and salt, add warm milk and dissolved yeast, vegetable oil. Add flour. Knead the dough.
- 2
Step 2
Let the dough rise in a dark place. Meanwhile, prepare the filling. Pass the meat through a meat grinder.
- 3
Step 3
Add salt, pepper, and minced onion to the minced meat.
- 4
Step 4
Our dough has risen, so we punch it down. Dust it with flour and knead thoroughly. The dough should not stick to your hands.
- 5
Step 5
Divide the dough into portions, roll out into circles.
- 6
Step 6
Place the filling in the center, shape the patty, leaving a small hole on top.
- 7
Step 7
You end up with quite a lot of belyashi.
- 8
Step 8
We start frying the belyashi. Pour oil into a deep frying pan and first fry them with the holes facing down.
- 9
Step 9
Flip over. Fry for 5-7 minutes, constantly turning. Let the cooked meat belyashi cool slightly on the pan before serving.