Belyashi in the oven

Fried food is not considered easy for the stomach, and sometimes it is desirable to use belasha, so you can recommend cooking the meat whites in the oven. If you are preparing products from a pastry dough, then you can use the recipe for belarus in Tatar (this is when there is a hole in the belay from above).

Dough in order to cook Belyasha with meat in the oven can be done not only yeast (flaky, pastry dough), but also bezdozhzhevoe, for example, on kefir. This dough is somewhat less caloric, and it is prepared much faster.

For the test, you need to take a packet of margarine (about 200 grams), a half glass of milk, but it is better to take kefir, 2 eggs, soda (a quarter teaspoon without top), salt (to taste, about 1 teaspoon without top), flour (about 3 -5 glasses)

The dough should be made so that it is not as steep as dumplings.

Margarine is best placed in advance for a while in the freezer. So, make the dough. In a deep bowl, put about 3 glasses of flour. There we rub on a large grater frozen margarine. Then carefully grind flour with margarine. We add eggs and salt there. Then soda and yogurt. Adding a little flour, you need to knead the dough (at first it is somewhat heterogeneous).

The dough to cook the belyasha in the oven must be wrapped in a plastic bag (tightly, so that there is practically no air access) and let it lie down for a while, and at this time we are engaged in stuffing for belaya.

Filling is required for the filling (theoretically, lamb is required, but it can be made from a mixture of beef and pork), about a pound, bay leaves, 4-5 pcs. Potatoes of medium size (also about 500 grams), 2 medium-sized onions, pepper, salt.

Potatoes must be cut into cubes (not very large, as if cutting larger pieces, it can not be baked). Onion should also be cut finely and mixed all this together with minced meat. In order not to add water during baking, you can pour it into minced meat, constantly mixing it. Then pepper, salt to taste.

During that time, while we were engaged in stuffing, the dough had already spent a long time. Before you start to sculpt the Vak-Belyashiki, you must once again stir the dough (so it will be more homogeneous). Again, put the dough in a plastic bag.

Laurel leaves must be washed and broken into small pieces. If minced meat is not too fat, then you should add a small piece of butter in all white garments.

Then from the dough it is necessary to cut a piece, to roll in a ball (diameter about 4-5 cm). Now from these balls begin to roll flat cakes 5 mm thick and about 10-12 cm in diameter. We put on each cake 1 tbsp. Spoon with a slice of filling. If required, we put a piece of butter. If not required, then just put a piece of laurel leaf. Then we patch around the edges, and in the middle of the patty we leave a small hole.

We spread prepared whites on a baking sheet, which is pre-greased with vegetable or melted oil (odorless). Or simply we cover the pan with special parchment paper.

To cook Belyasha in the oven, it must be preheated to 200 degrees. Then put the pan in the oven (down recommended to put a container of water) and bake on medium heat for about 45 minutes. And at this time we continue to fill the other baking tray with vaccine. You can also cook pancakes with meat in the oven. If required, it is possible to pour more water (or broth) into the whites. Readiness is determined by the availability of potatoes. In the event that the potatoes are already ready, and the Belyashiki have not yet become red, then you can add fire.

When belyashi in the oven baked, it is better to put them in a pan or in a large bowl and cover with paper, and then with a towel so that they soften slightly. Now you can eat.

By the way, such belyashi eat with their hands.