Belyashi (or "peremyachi" in Tatar) are a popular kind of fried pie in Russia.
This recipe shows how we make them in our family.
Step 1: Ingredients
Warm water 1/2 cup
Dry yeast 1 sachet (7 grams)
Sugar 1 tea spoon
Milk 1 cup
Sunflower oil 2 table spoons
Salt 1 tea spoon
Flour plain 3 and 1/2 cups
Beef mince 750 g
Pork mince 250 g
Onion 1 large
Cold water 3 table spoons
Salt 1/2 tea spoon
Oil for frying
25% sunflower oil + 75% light olive oil 200ml
Step 2: Make the Dough
In a bowl mix warm water, sugar and yeast.
Leave for 15 minutes in a warm place until it is foamy.
In a large mixing bowl combine milk, oil and salt. Add the yeast mixture to the milk.
Gradually add flour and mix all ingredients with a wooden spoon. When it becomes hard to mix in the bowl, place the dough on a lightly floured table and kneed for 10-15 minutes until the dough is smooth, elastic and does not stick to the table.
Grease the large mixing bowl with a little bit of oil. Roll the ball of dough in the oil. Cover with cling wrap and leave in a warm place for 1.5 hours for the dough to rise.
Step 3: Filling
Finely chop the onion. Mix together the onion, beef and pork mince. Add salt, pepper and cold water and mix thoroughly.
Step 4: Making Belyashi
When the dough is ready, kneed it again to push out the air. Then divide the dough and mince into 24-25 portions.
On the lightly floured table roll out each dough portion into a 3-4 mm thick circle. Place a ball of mince in the middle of the circle and flatten the meat into a patty.
Wrap the dough around the meat patty, pinching the dough together – leave the center of the meat uncovered.
Slightly flatten the belyash pie and set aside on a greased tray.
Keep the dough portions and not cooked pies covered by cling wrap to stop them from drying out.
Step 5: Frying Belyashi
When all of the belyash pies are ready for frying, heat the oil in a deep
frypan. Add pies to the pan, open side down. Cook on both sides until golden brown.
To make sure that the belyash pies cook through evenly:
- fry on medium heat and reduce the heat if the belyashi are getting dark too quickly
- have enough oil in the pan to reach up to the middle of the belyash pie, it will help the mince inside the belyash to cook properly.
When the belyash pies are ready, place them on a paper towel, to absorb any excess oil. Continue with the rest of the belyash pies adding more oil if necessary.
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