The most rosy and tempting: prepare belyashi

Belyashi - delicious, juicy, delicious, simply by speaking the word aloud, it is impossible not to want! And to make them simple and even a beginner in cooking will easily cope with this task. About the features, details and recipes for meat pies, check out this article.

Belyashi in our country is very popular, and in every city you can see more than one point of their sales. This dish has Bashkir and Tatar origin, but has already become part of our cuisine, and is one of the most common dishes in Russia.

The tat is fried cakes of leavened or unleavened dough stuffed with minced meat or minced meat. Mandatory time - of tat should be a hole at the top through which Peeps meat filling, but in practice often belyashi do without the holes. Better in this case to call such closed belyashi paramasamy, but we extended to refer to their usual name.

The name "tat" has Bashkir and Tatar origin in these kitchens word "bales" called large baked pies, which are made with various fillings. Very close to the tat in the recipe closed pies called in Tatar and Bashkir cuisine it is Premacy.

How to cook belyashi

In the preparation of tat there is nothing complicated. All that is required to decide what you want them to make and filling. Can be used as a ready store Pirozhkova pastry and home of her own making, with the latter, of course, delicious. It can be fresh, yeast, cooked in yogurt or beer - a lot of options. As for the filling for tat, the most common is the filling of a mixture of beef and pork, you can also cook the meat pies with chicken, lamb.

Also, deciding to cook the meat pies, make sure you have enough onions. Without it, the job will not be as juicy and delicious. Experienced cooks recommend adding to the pounds ground beef from 250 grams to 1 kg onions - that is, from a quarter to a ratio of one to one.

• Often the stuffing for tat also add in a small amount of crushed garlic and finely chopped greens - they enhance the taste. Permitted and a variety of spices, but it is a matter of taste. Classics are minced cooked meat with onions, peppered and salted.
• Also important for a delicious juicy meat pies and water - it is recommended to add the ice water in the meat. First, it will connect, will make the meat more homogeneous and plastic. Secondly, such a job will be more tender and juicy.
• Add minced for tat the whole egg is not recommended - egg white will make it harder and take in juiciness, so add only the yolk, but in practice often cooks along at all without it. For a good bundle of meat enough water.

So, how to cook a delicious and juicy meat pies? About it in recipes.

Recipe classic tat (open)

You will need: for the dough - 1 kg of flour, 500ml milk, 1 egg, 30g living or 10-11g dry yeast, 2-3 tbsp sugar, 3 tbsp water, 1 tsp. salt, minced - 1 kg minced lamb or beef and pork, 4 onions, pepper, salt.

How to cook a classic belyashi. Mix the yeast with the sugar, and dissolve them in warm water or milk, to leave before the formation of foam on 5-min. Sift into a large ware of flour in the center to make a hole, pour it gently warm the milk, beat the egg, add yeast mixture, salt, knead the dough for 10-15 min - it should not be steep, should be sticky. Cover the dough, 1H leave in a warm up to increase in volume by half. Finely chop the onion and mix with the minced meat, salt and pepper, add the spices, leave at room temperature for an hour. For the viscosity can be added to stuffing a couple of tablespoons of ice water. Sprinkle flour on a work surface peck from test equal pieces, roll into balls (a diameter of about 4cm), then roll out into flat cakes about 1-1,5 mm thickness and a diameter in the region of 18-20cm. Put in center of each cake St.l. minced meat with hill, the edge of the cake to raise to the center, to sumipntg so that left a hole in the center. Slightly flatten the resulting tat palm, put in a pan with hot oil (to fill the oil pan need to 2cm of its height) down the hole, fry until taromenane on medium heat, flip and cook the second side, cover the pan with a lid.

The finished tat it is better to put each other by a hill - so they will retain heat longer. Also at first, pulling out of the frying pan, you can wet a paper towel from the excess oil.

It so happened that we still more caught variant of the tat without the holes on the top. About their preparation - the following recipe with a different version of the test.

Recipe closed tat

You will need: for the dough - 1 kg flour 100g margarine, 30g alive or 1 sachet of dry yeast, 2 eggs, 1 Cup milk, 2 tbsp. sugar, 1 tsp. salt, minced - 1 kg minced meat, 2-3 bulbs ? Cup cream, milk or boiled water, black pepper, salt.

How to make a closed belyashi. Crumble the yeast and dissolve in warm milk, add sugar and stir until it dissolves. Eggs lightly whisking, pour in the yeast mixture, add the sifted flour, knead the dough, not pour hot melted margarine, add salt, knead the dough and leave it for 2 hours, covered. Lightly knead the dough, pouring the flour, if the dough is too sticky, leave for 1-2H. Chop onion and mix with ground meat, adding salt and pepper, add the cream or other liquid and stir again. Divide the dough into equal balls, put them on a floured surface, leave to proof for 10 minutes, roll out each into a circle, in the center put 1-2 tbsp of minced meat, to raise the edges up and sumipntg, flatten gently every tat palm. Put the meat pies in a preheated pan with oil seam side down, cook until taromenane with two sides, after turning on the second side of the cover lid, over medium heat.

These tat you can't cook, and bake until cooked in the oven - so the dish will turn out less calories. This option dough suitable for baking in the oven.

The tat is a wonderful option "dishes of the day off" when cooking is time. Well, on weekdays you can cook them from the purchase of the test. Try and enjoy this delicious dish prepared by their own hands, and get compliments from friends!