Belyashi with meat - recipes for juicy filling and delicious dough

Belyashi with meat, especially in fried variation - is not a dish that you can recommend to cook often, but sometimes you can treat yourself and the household with such a seductive and fragrant savory delicacy by cooking it yourself at home.

How to cook belyashi with meat?

Any recipe for white meat with meat involves the simultaneous registration of two components - filling and dough, the quality of which fully depends on the final result and the experience of tasting favorite food. In our case, as a filling, chopped meat with onions will be used, and when creating it, certain subtleties of the recipe must be taken into account, without which mincemeat will not be juicy.

Juicy forcemeat for beans with meat

Classical stuffing for belaya with meat should be prepared from mutton, but in our kitchen more often use fat pork or its mixture with beef. Luke should be exactly half the meat components and grind it is preferable to a sharp knife small cubes - this is one of the secrets of juiciness filling. Do not use a large number of spices and seasonings, and add salt and pepper to taste. Add also juiciness to products a little ice water, finely crushed ice or sliced ​​raw potatoes added to the filling.

Ingredients:

• fat pork and beef - 720 g;
• onions - 360 g;
• water 120 ml;
• salt and pepper.

Preparation

1. Meat is ground through a meat grinder.
2. Onion is cleaned and shredded in cubes as small as possible.
3. Mix the meat component and onion mass, pour cold meat, pepper and pour in a little ice water or milk.
4. Before the design of the products, thirty minutes stand the stuffing on the shelf of the refrigerator.

Dough for white meat with meat

Ideal homemade whites with meat, the recipe of which is well-balanced and balanced, works soft, lush and simply melts in the mouth. For these properties in the answer correctly made dough. It should not be tight and supersaturated with flour or baking powder. The correct flour base is soft, but not viscous, easily kneaded and easily sculpted. Next, a simple recipe for a yeast dough, from which you can make delicious belaya with meat.

Ingredients:

• flour - 620 g;
• water - 340 ml;
• fresh yeast - 20 g;
• granulated sugar - 40 g;
• salt - 10 g;
• butter peasant - 35 g.

Preparation

1. In warmed to 40 degrees water, yeast, salt and sugar are dissolved.
2. Flour sifted, poured into a bowl in portions and produced batch, adding in the end melted butter.
3. Leave the container in the heat for an hour and a half to approach the contents.
4. After the mass has doubled in volume, you can proceed with the design of the products.

How to mold whites with meat?

Preparation of belyash with meat - not only making dough and filling. Products must also be properly dazzled. In modern cooking, there are two options for processing blanks - in a closed and open way. Let us now consider the subtleties of the modeling of closed whites.

1. Ready-made flour flour is made with a sausage thickness of five centimeters.
2. Cut it into equal brusochki.
3. Roll each cut into a ball.
4. Place round billets on the table for 30 minutes for proofing (for yeast dough).
5. Stir each ball before receiving a flat cake.
6. Spread a spoonful of toppings on top.
7. Fold the edges of the dough upward and tear them.
8. Twist the kerchief and bend downward.
9. The workpieces are laid with a seam down on a flat surface.
10. They are allowed to distance themselves and come warm.
11. Gently knead the fingers of the balls coming up to get a flat cake and immediately dipped in hot oil for frying.

Tatar beljashi with meat are made out differently.

The edges of the filled flat cake are closed from the top, collecting as a frill and leaving a small hole.

Belyashi with meat in a frying pan

Traditionally, the products are fried in warmed-up frying in a pan, in a saucepan or cauldron. Moreover, the recipe for belaya with meat in a frying pan can be both classical, implemented with the implementation of all norms and rules, and markedly different from those. Next, consider the variations of the rapid preparation of such fried products in a frying pan, the design of which will significantly save time.

Belyashi with meat - a recipe for kefir

The properties of kefir to increase the splendor of baking and to transform its characteristics for the better can also be applied in this case. In further instructions, it is stated how to cook Belyasha with meat in a frying pan from a quick, lean-free dough on kefir . Products work out soft, delicate and incredibly fragrant. The filling can be made taking into account the above recommendations, and the nuances of creating a flour base you will learn further.

Ingredients:

• kefir - 245 ml;
• flour - 480 g;
• eggs - 2 pieces;
• granulated sugar - 25 g;
• salt and soda - 10 grams;
• refined butter for dough - 40 ml;
• without fragrance oil for frying - 360 ml;
• filling - 500 g.

Preparation

1. Kefir is combined with soda and left for about ten minutes.
2. Drive the eggs, sprinkle sugar, salt, pour in the oil and mix the ingredients with a whisk.
3. Pour the flour portions and make the knead.
4. The resulting clod is left for about thirty minutes under the film.
5. Cut it into pieces, make out of each cake.
6. In the center put stuffing, fold the edges up and tear, leaving a small gap (hole).
7. Spread the workpieces in the hot oil hole down and fry the products until they are red on both sides.

Recipe for lazy belyash with meat on kefir

Lazy belyashas with meat, a very delicious homemade recipe of which is set forth below, are prepared much faster than classic yeast and even bezdozhzhevy on kefir. Nevertheless, they manage to divinely aromatic, appetizing and tasty. Perhaps the only drawback of the products will be excessive fat content at the output, which can be reduced by laying them on a paper towel for several minutes.

Ingredients:

• kefir - 490 ml;
• flour - 320 g;
• egg - 1 piece;
• sugar, salt and soda - 10 grams each;
• refined oil for frying - 180 ml;
• filling - 330 g.

Preparation

1. Mix kefir with soda, and after ten minutes add salt, sugar, egg and flour.
2. Vymeshivayut mass corolla to leave the texture as the basis for pancakes.
3. Heat the vegetable fat in a frying pan, spread the dough into it at a distance, and place small flat flat cakes from the forcemeat.
4. Fill the filling with a small amount of dough on top and brown the blanks over medium heat from two sides.

The recipe for belaya with meat in the oven

One, perhaps the most significant drawback of fried belaya - is the excessive fat content of the products at the outlet and not very useful, albeit very appetizing roasted crust. Next, you will learn how to bake belaya with meat without unwanted greasy gloss in the oven. Such heat treatment of products is much more useful than traditional. The main thing is to implement it correctly and then the products will be no worse than classic fried in oil.

Belyashi with meat - a recipe for yeast

The products in the oven are soft if the dough is prepared correctly. It can be made without yeast on yogurt, adhering to the formulation containing soda or kneaded by leaps and bounds. Next, you will learn how to make belyashi with meat from yeast dough, which, when using quality ingredients, always turns out to be magnificent, perfectly suits and gives excellent results.

Ingredients:

• flour - 520 g;
• milk - 220 ml;
• dry yeast - 10 g;
• granulated sugar - 25 g;
• salt - 10 g;
• eggs - 2 pieces;
• butter - 45 g;
• filling - 950 g.

Preparation

1. In warm milk, yeast and sugar are dissolved, several spoons of flour are poured into it, stirred and left for twenty minutes.
2. Add the eggs, salt, melted butter, the remaining flour to the spoon and make the knead.
3. Approached the com is divided into portions.
4. Make out the belyasha and let them come up.
5. The products will be ready in 20 minutes of baking in the oven at 185 degrees.