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White bread without yeast with meat

Yeast-Free Belyashi (Fried Meat Pies)

Tasty, easy-to-make belyashi! If you want to make belyashi without yeast — no waiting around for dough to rise — this recipe is for you. These no-yeast meat pies come together simply: mix up the dough, mix up the filling, shape the pies, and fry. This amount made 34 for me, but that depends on how you knead the dough and how big you shape them, so your count may differ. Let's get cooking.

Faith faith

Recipe author

Composition / ingredients

Servings:

Milk

Kefir

Eggs

Baking soda

Salt

0.5

Sugar

Flour

Vegetable oil

Ground meat

500

Onion

300

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 10 g

Fats 18 % 8 g

Carbohydrates 59 % 26 g

219 kcal

GI: 8 / 0 / 92

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Make the dough. Combine the kefir and milk, add the eggs, and whisk together. Then whisk in the sugar, salt, and baking soda.
Step 3:

Work in the flour a little at a time. You may need a bit more or less, so start with 4 cups and add the rest gradually. The dough should be soft and a little sticky to the touch.
Step 4:

Pour in 3 tablespoons of vegetable oil and knead the dough until smooth.
Step 5:

Cover the dough with a towel or plastic wrap and let it rest.
Step 6:

Make the filling. Finely chop the onion — you can bruise it with a rolling pin to help it release its juices faster. For an extra-juicy filling, grate or blend part of the onion and chop the rest. (If you grind your own meat, run the onion through the grinder along with it.)
Step 7:

Mix the ground meat with the onion, then season with salt and pepper to taste.
Step 8:

Shape the belyashi. Pull off a piece of dough, roll it into a rope with your hands, and cut it into portions.
Step 9:

Roll or press each piece into a flat round. Place about half a tablespoon of filling in the center.
Step 10:

Start shaping the pie: fold an edge of dough in toward the center.
Step 11:

Take the loose end and pinch it to the folded edge.
Step 12:

Keep pleating around the circle, leaving a small opening in the center.
Step 13:

Pour enough vegetable oil into a skillet for the pies to sit about halfway submerged. Heat it up, then lower to medium. Place the pies open-side down and fry until golden brown.
Step 14:

Flip them over. For juicier pies and faster-cooking filling, some cooks spoon hot oil into the open hole of each pie — I used a teaspoon of hot broth instead. Cover and fry until cooked through.
Step 15:

Transfer the finished pies to a paper towel to drain off excess oil.
Step 16:

Break one open to check that the filling is cooked through. The yeast-free belyashi are ready — call everyone to the table!