Tatar-style belyash
Description
Here is a simple recipe for making Tatar belyash. A detailed description of the preparation process with attached photos is below. I'll just mention one point: after the first baking, broth is sometimes added to the belyash (poured directly into the center of the filling). Have a nice day! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Cut the meat into cubes and put it to boil. Cut the potatoes into cubes, finely chop the onion. Prepare the dough: add baking soda neutralized with vinegar, salt, and egg to the kefir. Beat everything and mix with softened margarine. Stir with a spoon, gradually adding flour. When the dough thickens, roll it into a ball and cover with a paper towel for 10 minutes. Then roll out the dough into a sheet 3-4 mm thick. Cut out a smooth circle.
- 2
Step 2
Place the dough into a baking pan. Prepare the filling in advance by mixing potatoes, meat, and onion (salt and pepper to taste). Place the filling in the center of the dough, then carefully seal the edges of the dough.
- 3
Step 3
With the remaining dough, make a "lid." Cover the belyash with it and seal the edges tightly. Place the belyash in a preheated oven for 20 minutes; after 20 minutes, cover it with parchment paper and continue baking for another 40 minutes at 200 degrees. When serving, place a piece of butter in the center.
- 4
Step 4
The pastry is ready. Serve with tea.