- Beef stuffing - 400 Grams (or the same amount of meat)
- onion - 3 pieces (medium)
- salt, pepper - 1 To taste (for minced meat)
- yeast dough - 1 kilogram (ready or mix it yourself from the products listed below)
- flour - 500 Grams (for home test)
- milk, kefir, water - 1 Glass (for home test)
- yeast beer - 15 Grams (for home test)
- sour cream - 2 items. spoons (for home test)
- salt - 0.5 teaspoons (for home test)
- fat - 100 Grams (for frying - any)
1. The easiest way to buy a yeast dough for pies in the supermarket. If you are ready for a culinary feat, then mix it yourself. 15 grams of yeast dilute in a glass of warm young or water, a pinch of sugar and leave for 5 minutes. Then mix the mixer with yeast salt, sour cream and flour and put the dough to go for an hour in a warm place. Do not touch the bowl with the dough, just cover it with a clean towel. 2. To simplify the task, you can buy ready-made ground beef, or at home to grind beef. Stuffing should be ennobled, mixed with finely chopped onions - the more onions, the more juicy the Belyash. Some make mincemeat from the ratio of meat and onion 1: 1. In the resulting mixture should be added salt and pepper to taste. 3. Approach the dough to knead and divide into 8-12 pieces. From each piece make a small cake. In the middle of each cake lay a mince (not less than 1 tbsp.). You can put on white belyashi as usual pies or a bag. You can make Belyashi with a hole on top, giving them a cheesecake. 4. Fry beljashi from both parties (all over again the open party if at you beljashi with a hole) on any fat which is at you near at hand. For 15 minutes the dish will be ready. About the same time it will take to eat it still hot. Bon Appetit!
Servings: 8-10