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Belyashi

Belyashi

Recipe: Natallia Nice

Natallia is sharing her recipe for Belyashi, a Eastern European handheld meat pastry. This is a very nostalgic and comforting recipe for Natallia, as it was the dish she would ask her mom to make every time she visited home.

Ingredients

Pastry Dough

  • 500 g (4 cups) all-purpose flour
  • 250 ml (1 cup) warm milk
  • 7 g (1 packet) active dry yeast
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 egg
  • 2 Tbsp vegetable oil or melted butter

Pastry Filling

  • 500 g (1 lb) ground beef or beef-and-pork blend
  • 1 medium onion, finely minced or grated
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 to 3 Tbsp cold water or milk
  • Awesome Anything seasoning, to taste

For Frying

  • Vegetable oil, approximately 1 to 2.5 cm (1/2 to 1 inch) deep

Method

Pastry Dough

  1. Combine the warm milk, sugar, and yeast. Let stand for 5 to 10 minutes, until foamy.
  2. Add the egg, oil or melted butter, and salt. Mix well.
  3. Gradually add the flour, then knead for 8 to 10 minutes, until the dough is smooth and elastic.
  4. Place in a lightly oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.

Pastry Filling

  1. Combine the ground meat, onion, salt, and pepper.
  2. Add the cold water or milk and mix thoroughly. The filling should be juicy but not overly wet.

Shaping and frying

  1. Divide the dough into 12 to 14 portions.
  2. Roll each portion into a 10 to 12 cm (4 to 5 inch) circle. Place 2 to 3 Tbsp of filling in the center.
  3. Gather the edges toward the center, leaving a small opening at the top.
  4. Heat the oil to 325°F.
  5. Fry the belyashi opening side down first, 3 to 4 minutes per side, until golden brown and fully cooked.
  6. Transfer to paper towels to drain.