How to bake belyashi in a frying pan video. How to make belyashi with meat step by step video recipe

Soldier of the Three Emperors Vasily Nikolaevich Kochetkov (1785-1892) - "Soldier of the Three Emperors". He lived for 107 years, of which he spent more than 60 years in active military service. It turns out that he has the longest service in the history of the Russian army. There are at least three publications with the same text about Vasily Kochetkov, moreover, in authoritative publications of that time - Government Gazette No. 192 dated September 2, 1892, Bulletin of the Military Clergy No. 19 dated October 1892 and the World Illustration magazine » No. 1249 of January 1, 1893. The only information about the soldier Kochetkov, first published in the Government Bulletin, was then reprinted in the other two publications indicated. What is written about this soldier? Let's briefly recall. Kochetkov was born in the village of Spasskoe, Simbirsk province. He was from the cantonists (soldier's son). Cantonists from the day of their birth were on the lists of the military department. He began to serve on March 7, 1811. He fought through the entire Patriotic War of 1812. Then, as part of the guards, he participated in the war with Turkey (1828–1829). In 1836 he served the prescribed 25 years, but did not leave the army. Seven years later he fought with the highlanders of the Caucasus in the dragoon regiment. Wounded in both legs and neck was taken prisoner. When the wounds healed, he escaped from captivity. At the age of 64, he passed the exam for the first officer rank - second lieutenant. But he refused this title. He considered himself too old for a second lieutenant. By personal royal decree, he received, being again a sergeant major, two-thirds of the salary of a second lieutenant. He was also given an officer's lanyard for a saber. Finally, after 40 years of service, he retired. But three years later, with the highest permission, he went to Sevastopol, besieged by the enemy. On the Kornilov bastion he was wounded by a shell. After 10 years, Kochetkov received a new "highest permission" - to go to war again. This time against the Kokand, Khiva and Bukhara khanates. He fought as part of the Turkestan Cavalry Artillery Brigade. He was already in his 78th year. Without interrupting his service, at the age of 90 he went as part of Russian volunteers to Serbia, which, together with Montenegro, was at war with Turkey. And a year later he participated in the war for the liberation of Bulgaria (1877-1878). On Shipka, a Turkish shell tore off the 93-year-old Kochetkov's left leg. He survived and still served until his 107 years in the Guards Cavalry Artillery Brigade. He died on May 30, 1892 from heart failure while passing through the Novgorod province. The famous artist Pyotr Borel made an engraving based on his photograph. The picture was taken in the city of Vytegra, Novgorod province, 11 days before the death of Vasily Kochetkov. We see on the engraving a unique uniform of the oldest serviceman. On the sleeve of the uniform there are eight rows of gold and silver stripes for long service and distinction, as well as his awards. He served in four branches of the military.

The whites recipe came to us from Tatar cuisine. The dish turns out incredibly satisfying and tasty, if it is prepared correctly. Not everyone manages to comprehend the recipe for making delicious and magical belyashi. After all, it is necessary that both the meat and the dough do not remain raw. Today, we offer a recipe for cooking appetizing whites so that every hostess can satiate others.

Video recipe "Belyashi with meat"

Ingredients:

600 ml of milk;
1000 g of pork meat;
1000 g flour;
200 ml of vegetable oil;
2 large onions;
yeast cube;
1 tsp Sahara;
salt and pepper to taste.

Test preparation:

Warm the milk a little, add salt, sugar and yeast there. Mix.
Add flour bit by bit.
Preheat oven to 50°C. Let the dough rise for 60 minutes.
Knead the dough, cover and leave to rise for 45 minutes.

Meat preparation:

Cut the meat into small pieces in order to grind in a meat grinder.
Cut the onion into large pieces.
Grind the meat and then the onion.
Salt and pepper the mass to taste and mix.

Preparing whites:

Shape the dough into balls weighing 80 grams.
Cover the balls and let them rise (15 minutes).
Roll out the balls.
Put the minced meat in the middle and distribute evenly.
Gather the edges of the dough into folds and blind them, leaving a small hole at the top.
Heat up some oil in a frying pan.
First, fry the top side of the whites, then the bottom.
To make it tastier, serve the belyashi to the table hot.

We hope that the whites according to the recipe will come out delicious and the housewives will receive many compliments in their address and the address of the dish.
Enjoy your meal!

Who doesn't love tender juicy white meat with a thin crispy crust on top? I'm sure there are few such people. There are many recipes, but I think classic version cooking belyashikov on yeast dough the most successful.

Recipe for making belyash at home

Ingredients:

Dough

500 g flour
300 g of water (serum is possible, if any),
7 g yeast (2 tsp with a small top),
15 ml vegetable oil (1.5 tablespoons),
15 g sugar (0.5 tablespoons),
8 g salt (1 tsp with a little top)
1 tbsp vodka

Filling

500 g meat (beef, lamb or whatever you like)
8 g salt
200 g onion
50-70 ml cold water

How to cook yeast dough for whites

Mix yeast, all sugar, two teaspoons of flour (of the total amount) and add 50 ml of warmed (~30 degrees) water or whey. Mix everything and leave until a foam cap appears.

Sift the flour together with salt and mix additionally so that the salt does not collect in one place, as yeast does not like salt.

Make a well in the flour, pour in the remaining water, vodka, yeast that has come up and mix everything. Leave the dough for 20 minutes before kneading so that the liquid is better distributed.

Over time, knead vegetable oil into the dough. Make the main batch on a greased surface. vegetable oil. Knead the dough for 7-10 minutes until elastic and “clean hands”.

Round the dough, put it in a container, grease with vegetable oil on top. Cover with a film or a napkin on top and leave for nursing for an hour and a half.

After that, punch down the dough and leave to ferment further. The second time the dough, as a rule, rises much faster.

How to cook meat stuffing

Check the meat in a meat grinder.
Chop the onion into small pieces. If you don’t want to mess around, you can turn the onion along with the meat, but the minced meat will be juicier if you cut the onion with a knife.
mix chopped meat with onions, add salt, pepper and (optional) seasonings.
Gradually add cold water to the minced meat. The consistency should be of medium viscosity.
Beat the minced meat - take it from the bowl and throw it back.

Refrigerate until needed.

How to sculpt belyashi

Divide the finished dough into 15 equal parts (55 g). Round all the pieces and leave to rest for 15 minutes.
Minced meat also divide into 15 parts (46 g), I have a little left.

I make whites open, because the meat in them is fried better.

Form the whites on an oiled table, because the flour burns in the oil, leaving an unpleasant aftertaste.

Turn the piece of dough over and stretch it into a flat cake, making the edges thinner than the middle.
Put the minced meat in the middle, press down and spread a little, leaving the edges clean.
Gather the cake towards the center, pinching the dough and leaving a small hole in the middle.
Gently press the belyash from above with your hand. Thus form all whites.

How to fry belyashi

Now you can heat the oil, the optimum temperature is 160-165 degrees (a piece of bread thrown into the oil causes a slight seething).

Use a deep dish, I have a 26 cm frying pan, it took 500 ml of oil.

Lay the whites with the hole down and fry for 3-4 minutes on each side.

When flipped, pour half a teaspoon of boiling oil into the middle of each. You can't flip it a second time.

Belyashi are considered ready when the meat juice boils inside.

Video - How to cook delicious belyashi with meat

Enjoy your meal!

To simplify the process of preparing whites as much as possible, the dough can be bought. It's called patty yeast dough. We cooked it ourselves, read the recipe on this page. For whites, you can put the dough without sourdough. Mix the yeast with a little warm water or milk, let stand for 5-7 minutes. Then pour the yeast into the flour in a wide bowl. Add the rest of the ingredients and mix thoroughly, preferably with a mixer. The dough will turn out quite liquid, and will stick to your hands. Put the kneaded dough in heat to rise for an hour.

Preparing whites:

Ideal for whites homemade minced meat. I prefer to buy meat from the market and make my own stuffing. To make whites juicy, they put a lot of onions in them, up to a ratio of 1: 1 with meat. Onions need to be finely chopped or passed through a meat grinder. Thoroughly mix homemade minced meat, onion, salt and spices. We only use pepper.
When the dough has risen Sprinkle flour on the table in a thick layer. Cut the dough into portions. The resulting pieces are plentifully dipped in flour so that they can be worked with. We flatten each such piece of dough into a cake and put minced meat for whites inside. This time we are preparing belyashi without a hole on top. Therefore, we carefully close the minced meat inside the cake. We put the cakes with minced meat aside, let them rise for 20-30 minutes in a warm place. Minced meat can be prepared in advance and let it marinate for 10-12 hours, putting it in the refrigerator. This gives it tenderness and aroma.

Heat up a frying pan with vegetable oil. Oil can be poured more, up to a level of 1 cm and above. Fry the belyashi first on one side, then on the other.

You need to fry on medium heat so that they do not burn. The total frying time for whites is about 15 minutes.

It is best to eat belyashi with meat hot.

Belyashi with veal

Last night, I really wanted to eat something very tasty: whites or pasties. No matter how nutritionists swear at it, but if you really want it, I can’t deny myself such pleasure. From the products there was pie dough delivered according to my recipe and thawed minced veal. But there was no pork or lard, it seems like it would be desirable to add something fatty to the whites.

But, hunting is worse than bondage. It's decided, let's cook veal whites. Otherwise, the recipe is the same as above, i.e. minced veal, onion, pepper, salt.

What can I tell you tastier than whites I didn't cook. Perhaps something that really wanted had an effect. It was delicious without the pork too. Enjoy your meal.

Snezhana 5.08.2016 13:56

Good afternoon, Dmitry.
Never in my life in my 34 years, except for pizza, did I bake anything and generally didn’t like fiddling with dough. Then one day I really wanted fried pies, from all the sites in the search good test on pies, I paid attention to your video “pie dough”, now this is my favorite dough, the first cut was pies with egg and onions, and today whites and it’s not just whites turned out, but super-class whites. Thank you so much for your recipes, good luck and God bless you.
Sincerely, Snezhana

Snezhana, thank you for such a generous review and kind words!

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