ReceptnaptárBelyashi (Tatar-Russian fried meat pies)
Belyashi are Tatar-origin open-topped meat pies fried in hot oil, one of the most popular items of Russian street and canteen cooking. Under the crisp dough is juicy, steam-cooked meat. They must be eaten fresh and hot.
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Method
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- Knead the dough and prove for 1 hour.
- Knead the meat with the onions, water, salt and pepper.
- Divide the dough into 8 and roll into 12 cm circles.
- Pile filling in the middle, pinch the edges together slightly in the centre but leave the top open.
- Heat the oil to 160 °C and fry the belyashi meat side down for 3-4 minutes.
- Turn and fry for 3 more minutes; drain on paper towels.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The water added to the filling makes the meat juicy.
- Do not fry in oil that is too hot so the meat cooks through.
- Best fresh, as they lose crispness quickly.
Frequently asked questions
How do peremyach and belyashi differ?
They are similar; belyashi are smaller and the filling goes on the dough raw.
Can they be baked?
Yes, at 200 °C for 25 minutes, but the fried flavour is missing.
Similar recipes
- Peremyach (Tatar open fried meat pies) · Russian
- Baked pirozhki with meat and onion · Russian
- Katlama (Tatar layered pan-fried flatbread) · Russian
- Lepinja (Serbian yeasted flatbread) · South Slavic
- Shepherd's pie (minced lamb and mashed potato bake) · British
- Rumpsteak (Sirloin Slice) · Hungarian
More russian ideas
- Pelmeni (Russian meat dumplings)
- Golubtsy (Russian stuffed cabbage)
- Koulibiac (Russian baked salmon and rice pastry)
- Zharkoye (clay pot roast with potatoes)
- Beef Stroganoff
- Pozharsky cutlets
- Kurnik (Russian layered chicken pie)
- Siberian pelmeni (hand-folded, with three kinds of meat)
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