February 26, 2011

"Belyashi" (Meat Pastries)

Belyashi Meat Pastries
  • 2 lb flour
  • 1 package dry yeast
  • 1/2 liter (1/2 quart) milk
  • 1/4 lb (1 stick) unsalted butter or margarine, melted
  • 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 3-4 eggs
  • 2 lb beef (~60% of all meat)
  • 1.5 lb pork (~40% of all meat)
  • 1 medium onion
  • Salt, pepper to taste
First, prepare the dough:
  1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
  2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
  3. Then, slowly add warm milk and the rest of the flour, at the same time mixing.
  4. When it is difficult to mix the dough, pour in the melted butter or margarine, and mix with your hands.
  5. Cover the pan with a towel and leave in a warm place to rise.
  6. When the dough rises for the first time (can take a couple hours), push it down with your hands.
  7. When the dough rises the second time, it’s ready.
While waiting for dough to rise, prepare the filling:
  1. Grind beef and pork (in a meat grinder) together, 2 times.
  2. Finely chop the onion and sauté in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
  3. Add salt and pepper and mix everything.
Now you are ready to prepare the Belyashi:
  1. Take a piece of dough and roll into a small pancake (~3-4 inches in diameter), using a rolling pin on a lightly floured surface.
  2. Take a piece of ground meat with a tablespoon (you can brown each portion of ground meat for several seconds for better taste), and put it in the middle of the pancake.
  3. Wrap the edges of the dough, forming an open pie.
  4. Cook the belyashi in a large skillet (first from the exposed meat side, then flipping to the other side) in vegetable oil until meat is ready (no longer pink inside) and the dough is golden-brown.

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