How to make Belashy at home with beef filling, super easy and tasty recipe. These small meat pies come from Tajik cuisine, but were traditionally cooked in Russia. In the Soviet era they used to sell hot belyashi from big pots right on the corners of busy streets, where hungry students immediately formed a line to buy a hot meat pie. It was not as good as homemade, but still a very popular food on-the-go. This is a traditional recipe for these delicious round meat pies which are deep-fried in oil. Belashy is something that I grew up on when I was little, but even more something that my parents and grandparents grew up with, these meat filled fried dough pastries are to die for! I want to share this recipe with you and I hope you make this for your friends and family.
For the filling
400 gr of beef
1 finely chopped onion
50 ml of cold water
For the dough
300 gr of plain flour
1 tbsp of sugar
2 tsp of instant quick dry yeast or 1 pack 7 gr
2 tbsp of warm water
100-120 ml of melted butter/oil
Salt & Pepper
Step 1: First activate your yeast, add sugar and yeast with warm water and leave for 10 min. until it starts to foam. Then make the dough. Mix your eggs, salt, yeast mixture and butter/oil together. Then add your sifted flour a little bit at a time and mix everything together until you get a nice soft dough. If your dough is too wet, add a little bit more water, if your dough is too liquid add a tiny bit of flour. Leave to raise for 1 hour until it doubles in size in an oiled bowl. Make sure you use either quick or instant dry yeast.
Step 2: Finely chop your onion or add in a food processor together with beef and water and season well. Mix it all until the mixture comes together. Set it aside.
Step 3: Once your dough has risen, divide your dough into 8 equal pieces and roll each dough piece into a circular shape. Place 1-2 tbsp of meat filling inside and pinch from the sides to close the pastry. Make sure you leave a little gap in the middle. Repeat with the rest of belashy.
Step 4 : Pour enough sunflower oil to deep fry the belashy. Make sure the oil is hot and ready. Test with a piece of dough, if its starts to bubble around then its ready.
Step 5 : Make sure you start to fry belashy with the meat side down where you have left a hole, decrease the heat and cook slowly ( this is to make sure the meat cooks throughout) and then once they are golden on one side, turn then around and deep fry on the other side. Cook them around 7-8 min on each side on the lowest heat.
Step 6: Place belashy onto a paper towel to get rid of any excess oil.
Step 7 : Enjoy hot! They are the best hot or warm with a cup of tea/coffee or glass of kvass.
400 г говядины
1 мелко нарезанный лук
50 мл холодной воды
300 г муки
1 столовая ложка сахара
2 ч.л. дрожжей или 1 пакет 7 г
2 столовые ложки теплой воды
100-120 г расплавленного масла
Беляши – традиционное блюдо татарской кухни – круглые (в форме ватрушки) или треугольные с отверстием пирожки из нежного теста с сочной ароматной мясной начинкой, зажаренные в масле до хрустящей корочки. Беляши – рецепт очень популярный. Рецепты беляшей различаются по способу приготовления теста по составу начинки.