Belyashi
Description
The pastry is simple and quick to prepare. Eat the belyashi hot, straight from the frying pan, or you can reheat them in the microwave. You can use one type of meat filling or mix several types for a richer flavor. You will need yeast dough—I recommend making it yourself—and meat filling. Serve them cooled or slightly warm.
Instructions
- 1
Step 1
1. Warm the milk, but do not boil it; add the yeast and granulated sugar, stir and let stand for 10–15 minutes.
- 2
Step 2
2. Sift the flour into a separate bowl to aerate it, and add a teaspoon of salt.
- 3
Step 3
3. Add the flour in portions and knead the dough, cover it with a towel, and let it rest for 1-2 hours.
- 4
Step 4
4. Knead the dough with your hands and cover it with a towel again, this time leave it for 40-60 minutes.
- 5
Step 5
5. Don't waste time and prepare the filling: peel the onion and chop it finely into small cubes.
- 6
Step 6
6. Place the minced meat in a bowl, add onion, salt and pepper, then pour in water.
- 7
Step 7
7. Divide the dough into small pieces, shape them into balls, and place them on a countertop brushed with vegetable oil.
- 8
Step 8
8. Shape the minced meat into balls of the same size as the dough ones, but a few grams larger. The filling should be more than the dough.
- 9
Step 9
9. Flatten the dough balls into small flatbreads and place a ball of filling on each.
- 10
Step 10
10. Lift all edges of the dough and shape it into a flatbread with the filling inside. Cover the dough with plastic wrap to prevent it from drying out.
- 11
Step 11
11. Heat a pan with a generous amount of vegetable oil, then fry the belyashi on both sides until golden brown.
- 12
Step 12
12. Transfer the belyashi to a plate and serve immediately.