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Sourdough dough pancakes

Belyashi — Fried Meat Pies from Sponge Dough

Appetizing, fragrant belyashi — tasty, quick, and easy. Lots of people love these savory little pies. Belyashi are rounds of fluffy dough with a juicy, fragrant filling, fried in a skillet until golden! The word comes from the Bashkir/Tatar "belesh" ("pie") — that's where the recipe was born, and no big celebration there is complete without it. What sets them apart from ordinary fried hand pies isn't just the shape: belyashi are usually made round or triangular, with a small opening left in the center of one side.

Recipe author

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Composition / ingredients

Servings:

Flour

300

Water

250

Salt

Sugar

Dry yeast

Vegetable oil

300

Ground meat

500

Onion

100

Herb blend

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 7 g

Fats 58 % 31 g

Carbohydrates 28 % 15 g

368 kcal

GI: 7 / 0 / 93

Cooking method

Step 1:

Make the sponge for the dough: combine the yeast and sugar, add 250 ml of warm water, stir well, cover, and let sit for 10 minutes. After 10 minutes, a foam should form on the surface.
Step 2:

Sift 300 g of flour into a bowl, add 1 teaspoon of salt, and mix. Make a well in the flour, pour in the sponge, and mix until smooth. Add 2 tablespoons of vegetable oil and mix the dough until smooth. Put it in a warm place for 1 hour.
Step 3:

Finely chop a medium onion.
Step 4:

Add the chopped onion, 1 teaspoon of salt, and the herb blend to the ground meat, and mix well.
Step 5:

After 1 hour, the dough should be ready — it will have risen and doubled in size. Grease your work surface with vegetable oil, turn the dough out onto it, and cut it into small portions.
Step 6:

Flatten each piece of dough with your hands and place the filling in the center. Gently pinch the edges together around the filling, leaving a small opening in the center of one side.
Step 7:

Heat the oil in a skillet and add the belyashi opening side down. Fry for 3–4 minutes, then flip and fry another 3–4 minutes per side over low heat.
Step 8:

Set the finished belyashi on a paper towel to drain the excess oil, sprinkle with green onion and fresh herbs, and serve. Enjoy!