Belyashi: recipe and options for filling with vegetables

Belyashi, at home fried or baked, is a wonderful treat that can be cooked with meat or any other savory stuffing. The original taste and the undoubted benefit of these patties, if they are made with vegetables.

Baked Belyashi: a recipe for cooking with a vegetable filling

Prepare the dough on dry yeast. They will need about one teaspoon. Flour - half a kilogram, milk or warm water - three hundred and twenty grams. And also need a pinch of salt, half a tablespoon of sugar, a little vegetable oil for the elasticity of the dough. Yeast activate. Knead the dough by hand or using a combine harvester. Divide the test mass into identical balls, roll out the small cakes and put two tablespoons of the filling on each. It can be made from potatoes with onion, zucchini, pumpkin, sweet pepper and any other vegetables to your liking. Form belyashi: the recipe of cooking usually implies that it will be round pies with a hole at the top. In this hole, after a while after the start of baking, pour in the meat broth or liquid sour cream, in order to give the filling juiciness.

Baked Belyashi: recipe of preparation with stuffing from chicken and pumpkin

These pies (which come from the Tatar cuisine) are traditionally filled with potatoes and lamb. Belyashi fried is more popular. But baked in the oven - it's more useful, and therefore they are better suited for feeding the whole family. Try to use as a filling diced pumpkin and chicken fillet - this will reduce the calorie content of the dish and give it an interesting taste. Dough in the traditional version is used yeast. But these belyashi, the recipe of which is slightly different from the classic, made with fresh sand. It is used in the Tatar kitchen for making national pies such as gubadia, jam and echpochmak. For the test, you need two hundred grams of sour cream, two eggs, one hundred and fifty grams of butter and three hundred and fifty grams of flour. For the filling you need half a kilogram of chicken fillet, the same number of peeled pumpkin, bulb, salt, pepper and dill seeds. Cut the meat, mix with raw vegetables, which must be cut into small cubes. Add salt, spices, and chopped dill seeds. If the stuffing turned dry - add butter. Sift the flour, melt the butter, add all the liquid ingredients, knead the dough. From the specified amount of flour you will get about eighteen white. Form koloboks - large and small. Let's remind, that the belyash should have the form of a round pie with an aperture. This hole is located at the top and should be covered with a lid of dough. Roll the koloboks into the seams. Lay the prepared stuffing on them, protect them and cover with a lid of dough. Having formed belyashi, put them on greased grease (butter, margarine) baking tray and put in a preheated oven for forty minutes. Serve these patties for tea or as a snack bakery to broth.