Belyashi with pork
Description
The pastry is simple and quick to prepare. The classic recipe for belyashi calls for a simple filling of minced meat and onion. However, if desired, you can add ingredients such as hard-boiled eggs or green onions to the filling. Place the belyashi in the pan first with the side where the meat is exposed. This way, the meat will cook faster. Change the oil in the pan as needed to prevent it from becoming rancid. After frying two batches of belyashi, it's better to replace the oil. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the yeast dough. Divide it into several small pieces and let them rest before rolling out. I use store-bought unsweetened yeast dough.
- 2
Step 2
I grind the pork meat into minced meat using a meat grinder. You can also use ready-made ground pork. Peel the onion and finely chop it, then fry in a tablespoon of vegetable oil until golden brown. Add the onion to the minced meat, and season with salt and pepper to taste.
- 3
Step 3
Roll out the yeast dough into a circle, dusting the work surface with flour. The diameter of the circle should be about 12 centimeters. Then place two tablespoons of filling into each circle, spread it over the dough, and pinch the edges together, leaving the meat slightly exposed in the center.
- 4
Step 4
Pour vegetable oil into a frying pan. The oil should cover the belyashi at least one-third of the way up. Fry the belyashi over medium heat until browned.