How to make belyashi at home with meat and other fillings. How to make belyashi at home, so they turned out juicy and tasty

How to make belyashi at home with meat and other fillings. How to make belyashi at home, so they turned out juicy and tasty

Belyashi is a very popular pastry.

It is always nice to have a snack with a fresh, crunchy, juicy belyash.

It is not only tasty, but also satisfying.

Of course, we are not talking about the dubious quality of pastries that are sold on the streets.

How to make belyashi at home, and talk about it today.

How to cook belyashi at home - the basic principles of cooking

Belyash is a fried pie, usually with meat filling. The recipes of whites differ in the method of dough preparation and the composition of the filling. In the past, whitish dough was prepared in water or sour milk without yeast. Today belyashi is made from dough on yeast, so they are appetizing and lush.

Traditionally, the stuffing is made from ground beef, sometimes with the addition of pork. But you can use minced meat from any meat. It is seasoned with spices and salt. To make the filling juicy, add a lot of finely chopped onion or a small amount of water. Everything is thoroughly kneaded by hand and left for some time. Also, a whitewash can be prepared from potatoes, cheese, rice or fish.

When the filling is ready, and the dough has come, proceed to the formation of belyashes. The dough is divided into slices and left for another ten minutes for proofing. Then each piece is kneaded by hands in a flat cake. Put the stuffing in the center and pinch the edges to the center, leaving a small hole in the middle.

Fry the finished belyashi in a large amount of sunflower oil until golden brown on both sides.

We collected the best recipes, how to make belyashi at home, so that the baking turned out delicious, lush and juicy.

Recipe 1. How to make belyashi at home - a classic recipe

Ingredients flour - four glasses;


milk - 250 ml;


onions - two heads;

dry active yeast - 15 g;

minced meat - half a kilogram;

refined sunflower oil - 100 ml;

granulated sugar - 6 g

Method of preparation

1. Dilute the yeast in milk, preheating it to 40C. Then salt, add sugar, stir until the yeast is completely dissolved. Pour in three spoons of vegetable oil and an egg, beating it with a fork.

2. In the resulting mixture, gradually introduce the flour and knead not too steep dough. Cover it with a clean towel and leave for an hour. Then knead the dough and leave for some time.

3. Onions clean and chop it in a blender. Onions, along with spices and salt, add to the stuffing. Here we pour in half a cup of boiled water and knead thoroughly with our hands. We remove the filling in the refrigerator.

4. Divide the dough into small pieces and leave for proofing. Then we knead each ball with our hands into a flat cake and put the stuffing in the middle. We wrap the edges to the middle and pinch it, leaving a small hole.

5. In a frying pan, the lean oil is brought almost to a boil, diminish the fire and lay out belyashi, hole down. Fry on both sides until golden.

Recipe 2. “Home-made”



half a cup of warm water;


dry yeast - bag;

10 g of salt;

100 g butter;

milk - a glass;

sugar - h. spoon.


half a kilo of mixed meat;

spices for minced meat;

large onion;


two cloves of garlic;

150 ml of 33% cream;

vegetable oil for frying.

Method of preparation

1. Dissolve sugar in warm water and add dry yeast. Mix and leave until a cap appears on the surface.

2. Pour melted butter in warm milk. Salt, add yeast mixture and mix. Knead smooth, elastic dough, gradually pouring flour. 3. Pour into a deep bowl two spoons of ghee and smear it on the walls and bottom. We shift the dough into it and roll it in the oil. Cover and set to warm for two hours.

4. Garlic cloves peel and chop them through the garlic press directly into the stuffing. Here also add finely chopped onions and spices. Stir, pour in cream and knead again. Insist minced for ten minutes.

5. Fold the dough. We grease our hands with oil and divide it into small balls. Put them on the table and leave for ten minutes. Mince divided by the number of the resulting balls of dough.

6. Sprinkle the table with flour, put a piece of dough and knead it in a cake with a palm. Put the filling in the middle and fasten the dough to the center, leaving the filling open in the middle. Leave belyashi for a quarter of an hour.

7. Fry in a deep frying pan, pouring a large amount of oil into it, until golden brown, starting from the side with the hole. After frying on both sides, lay out belyashi on the grill.

Recipe 3. How to make home-made meat with mushrooms and chicken


kefir or ryazhenka - glass;

black pepper;

milk - a glass;



three eggs;

champignons - 300 g;

flour - six glasses;

minced chicken - half a kilo;

soda - 3 g;

vegetable oil - 140 ml.

Method of preparation

1. Heat slightly the milk, combine it with kefir and mix. Add three spoons of butter, hydrated soda and eggs. Mix everything well with a mixer.

2. Now we begin to gradually add flour, continuing to whip the dough. As soon as it becomes thick, we begin to knead with our hands. Put the dough in a suitable dish, cover it with cling film and leave to approach.

3. We release the bulbs from the husk and shred them as small as possible. Onions add to stuffing.

4. Clean the mushrooms, cut into pieces and fry in vegetable oil. Mushroom fry cool and put in the stuffing. Thoroughly mix everything. 5. Divide the dough into pieces. We form palms of each cake, making a small depression in the middle. Put the stuffing in it and start to collect the edges to the middle.

6. Fry belyashi in a large amount of well-heated vegetable oil.

Recipe 4. Belyashi with fish



salt - 3 g;

flour - 750 g;

drinking water - a glass;

butter - 100 g;

yeast bag;

30 grams of sugar.


fillet of any fish - half a kilo;



black pepper;

50 ml of sunflower oil;

flour - 30 g;

Lean oil for frying.

Method of preparation

1. Mix slightly heated drinking water with melted butter. Separately, beat the eggs with a fork and introduce them into the butter-milk mixture. Gradually add flour, sifting it beforehand, and knead the soft, smooth dough. Give it a couple of times. Then divide into pieces and leave for proofing for another ten minutes.

2. Fish fillet dipped in boiling water. Boil it until half ready. Peeled onions shred as small as possible. Spread chopped onion and pass it to light ruddy. Sprinkle with flour and fry for another couple of minutes. We twist the fish fillet in a meat grinder and add fried onion to the minced fish. Salt it, pepper and mix.

3. Pieces of dough knead palms in the cake. Put the fish stuffing in the middle and pinch it to the center of the edge of the dough. Fry belyashi in a large number of hot vegetable oil.

Recipe 5. Belyashi with potatoes and meat in the oven


yogurt or kefir - one and a half glasses;


flour - five glasses;


two bulbs;

two eggs;

butter or margarine - 200 g;

potatoes - 4 pcs .;

salt - 5 g;

400 g minced meat;

3 g food soda.

Method of preparation

1. Margarine or butter chop into pieces and put in a bowl. Sift half of the flour to it and grind it all into a crumb. In kefir, add slightly beaten eggs, salt and quenched soda with boiling water. Pour the mixture into a crumb of flour and butter. Gradually pour the remaining flour and knead the dough. We put it in a plastic bag and leave it warm for half an hour. 2. Three large peeled potatoes. Onions clean and diminish as small as possible. Add chopped vegetables in minced meat, pepper, salt and knead everything with your hands.

3. Divide the dough into pieces. With each palms form a flat cake and put in the middle of the filling and turn the edges of the dough to the middle. We spread the whites on a baking sheet and grease them with melted butter. Sent them in the oven for forty minutes. We bake at a temperature of 180C.

Recipe 6. Belyashi according to GOST in a multicooker


black pepper - 2 g;

336 ml of filtered water;

wheat flour - 534 g;

onions - 113 g;

bag of dry yeast;

13 g of sugar;

700g of beef;

salt - 16 g;

liter of lean oil.

Method of preparation

1. Dilute yeast with sugar in warm water. Stir well. Leave about ten minutes to form a foam on the surface. Add the remaining ingredients and knead the dough. We leave, covered with a film, to approach. We crush a couple of times.

2. My beef and we clean from veins and films. Cut it into pieces and twist in a meat grinder. Peel the onions as small as possible. Add the onion to the mince, season with pepper and salt. Pour in some cold water and mix thoroughly.

3. Hands and the surface of the table grease vegetable oil. Divide the dough into pieces, roll them into balls and leave for a quarter of an hour to approach. Spread each piece with a palm in a flat cake. Put the stuffing and pinch the dough in the center.

4. In the capacity of the multicooker we pour a lot of oil. We warm it up well in the “Baking” or “Frying” mode. We spread belyashi in hot oil and fry them until golden brown on both sides.

Recipe 7. Puff pastry


half a kilo of puff pastry;

ground black pepper;

half a kilo of minced meat;



150 g of hard cheese;


two eggs.

Method of preparation 1. Vegetables clean. Shred onions as small as possible. Carrots three. Fry the chopped vegetables in vegetable oil until golden brown, cool and add to the mince. Here, we drive an egg, pepper it, salt it and mix it until it becomes homogeneous.

2. Puff pastry completely thawed and cut circles. In half of them, make holes in the center.

3. In the center of the mug without holes lay out the stuffing. Top cover with a circle of dough with holes. The edges of the test fasten with a fork. Finely chop the cheese and put it in the middle of future belyashey. Lubricate the baking surface with a beaten egg.

4. Put the belyashi on the baking sheet. We bake at a temperature of 180 ° C for half an hour.

How to make belyashi at home - tips and tricks

  • Belyashi will be juicy if you add a small amount of broth or water to the filling.
  • Cut the vegetables into smaller pieces as small as possible so that the large pieces do not damage the dough.
  • Put ready-made belyashi in a bowl and cover with a lid so that the baking does not lose moisture and does not become dry.
  • Fry the belyashi in a cast-iron pan. Its bottom evenly warms up, and the pies roast better.
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