Recipe cooking these pies
impresses with the fact that the dough for vak Belashe starts up quickly, without yeast.
No need to wait for it to rise, etc.
It turns out nourishing, very tasty dish.
In general, vak Beljash, served with rich broth.
But they are so delicious that we cracked them with tea with pleasure.
If you have not tried vac belyash, be sure to meet him.
I am sure that your family will be delighted with these pies.
Wak belyashi recipe:
Dough for vak belshes:
. Butter (or margarine) - 100 gr.
. flour - 3-4 glasses
. egg - 2 pcs.
. kefir (or sour cream) - 1 cup (250 gr.)
. salt - 0.5 tsp
. soda - pinch.
For filling:
Stuffing (I have pork) - 400 gr. The fatter the mince, the better.
Potatoes raw - 5 pcs. medium size.
Onion - 3 pcs. reds.
Salt
Ground black pepper.
First prepare dough for whitewash.
Pour 2 cups of flour. And grate butter on a large grater.
It is better to take frozen butter for this.
Rub the butter and flour with your palms to make a crumbly crumb.
Add kefir, eggs.
Salt, add soda.
We begin to knead, gradually pouring the remaining glass of sifted flour.
The consistency of the dough should be softer than the dumplings dough.
If, however, the dough sticks heavily to the hands,
add flour in small portions.
Finished dough is removed in a plastic bag and
leave it in this form on the table.
Baking Dough must rest.
In the meantime, the dough is resting, we will prepare the filling.
Peel the onions and chop finely.
Peel the potatoes and cut them into small cubes.
I want to draw your attention to the fact that finely chop the potatoes
so that she has time to get ready !!!
In a bowl, mix minced meat, potatoes, onions. Salt, pepper.
Another important point !!!If the stuffing is very dense, add water and mix well.
In the process of baking, the liquid will evaporate.
And if there is not enough liquid in the stuffing, the whites will turn out dry.
Divide the dough into small pieces.
Each piece roll out about -3-5 mm thick.
Put the stuffing in the middle of the cake.
And pinch the edges so that there is a hole on top.
If the stuffing is not very greasy, in each vak belyash you need to put a small piece of butter.
Baking tray cover with baking paper (parchment) and lay out on it vac belyashi.
Bake in a hot oven at a temperature of 180-200 degrees, for 40-45 minutes.
After 30 minutes, after you have sent the whites to the oven, check if there is enough liquid in them. If the filling is dry (this can be seen through the hole we left), pour 1 st. Into each belyash. spoon of water or broth, and again in the oven.
Finished vak belyashi folded into a saucepan and cover with paper and a towel. Belyashi should otmyknut.
At first glance it may seem that it is very difficult and long ... Not at all.
I describe the recipe for vak beleshes and the process of preparation in detail, so that you have 100% tasty, juicy, well, just bogus vak belashi, such as ours!
Many people prefer vacations to ordinary belyashes and there are several reasons for this. First, the whites are cooked in the oven, which makes them not only less harmful, but also easier to prepare: if during frying, the inexperienced cook cannot be completely sure that she is ready, then the meat will be baked in the oven guaranteed . Another plus of baked whites is that the base for them is prepared without yeast, which means it does not need proofing and is quickly mixed. It is about the test for whites in the oven, we will discuss later.
Dough for vac belyashi on kefir - recipe
Despite the fact that the dough does not contain yeast, it turns out to be quite light and fluffy, but all due to the fact that soda is the lifting force in the recipe. Due to the fact that it contains enough acid, there is no need to extinguish soda with citrus juice or vinegar.
Ingredients:
- kefir - 240 ml;
- eggs - 2 pcs .;
- soda - 1/2 tsp;
- butter - 95 g;
- flour - 390 g.
Cooking
Mix the flour immediately with soda and a good pinch of salt. Beat a couple of eggs. Melt the butter and cool, then pour it into the eggs and whisk again. Pour in the oil-egg mixture to the yogurt, and then add the liquid to the dry mixture. Knead the elastic, almost sticky dough. At first the mass will come out lumpy, but let it lie under the film for half an hour and the dough will become elastic. After the mixture is rested, it will be possible to proceed to the molding.
Vak Belyash - recipe for kefir dough
Fans of a little more dense and crunchy, almost shortcrust pastry, will certainly like this cooking technology. The composition of the ingredients here is the same, but the method of mixing is categorically different.
Ingredients:
- kefir - 355 ml;
- flour - 475 g;
- butter - 190 g;
- eggs - 2 pcs .;
- soda - 1/2 tsp.
Cooking
Before starting the preparation, make sure that the temperature of kefir was as close as possible to room temperature. If necessary, it can even be slightly heated or mixed with hot water. Next, add soda to kefir and leave it activated for about a minute. Meanwhile, beat the eggs. Pour kefir to the eggs and mix again.
Pound flour with butter at room temperature, and pour the kefir mixture to the obtained crumb. When the dough becomes homogeneous and does not stick to your hands, set it aside, covered with foil or bag, and then fill yourself with stuffing. To get crispy dough for whites, roll it thinly enough and bake at a high temperature (about 200 degrees).
Delicious dough for whitewashing - recipe
You can prepare the dough and milk-based. Then the whites are even more crispy and less lush due to the fact that there is no soda in the recipe.
Ingredients:
- flour - 340 g;
- butter - 65 g;
- milk - 170 ml;
- egg - 1 pc.
Cooking
Before you make the dough for the whites, combine the flour and salt that has been passed through the sieve. Shape a hole in the very center of the flour mound and pour the milk with melted butter into it. Next, hammer the egg and gently mix the liquids together. Picking up flour from the edges with a fork, knead the dense and elastic dough, set it aside and cover with a damp towel. Allow to lie down while making the filling.
Each hostess is looking for new recipes in order to surprise loved ones or guests with their culinary talents.
I bring to your attention Vak Beljash - a traditional Tatar dish in the form of small pies with meat and potatoes.
Pies are very juicy and appetizing, that you will lick your fingers. Get ready for the fact that your guests will request the recipe of these delicious belyashey.
They are usually served with broth, but this dish is nourishing, so it can be served simply with tea.
Recipe vak belyashi with potatoes and meat in the oven
Stuffing for white meat:
- Five hundred grams of beef or chicken mince;
- Three medium sized potatoes;
- One onion;
- Half a teaspoon of black pepper;
- Salt to taste;
- A little water, literally three tablespoons.
Step by step description of the preparation of the filling:
- Cut into small cubes three raw potatoes and one onion;
- Finely chopped onion and potatoes add to the minced meat and stir;
- Do not forget about salt and pepper;
- Also, for a more saturated taste, add a little water and mix everything. The filling is ready:
Dough for vak Belashi on kefir:
- Two hundred grams butter;
- Two chicken eggs;
- Eight hundred grams of flour;
- Ten grams of baking powder;
- One teaspoon salt;
- Five hundred milliliters of kefir.
Step by Step Description of Dough Preparation
- Mix sifted flour, a teaspoon of salt and baking powder;
- Add the prepared, slightly melted butter, two eggs and slightly stir;
- Further, a little more than half of kefir is used;
- All gently mix and begin to knead while adding the remaining kefir;
- Ready dough remove the bag. For the time being until the filling itself is ready.
So, when prepared and the dough, and the filling, proceed to the assembly.
If you see that the pies in the middle are rather dry, we recommend adding a little broth to the core and again in the oven.
That's all. I think that you will use this simple step-by-step recipe for vak Belashas more than once, again and again taking it out of your bookmarks with recipes of meat dishes, and enjoying your nourishing and tasty whites on kefir.
It is very interesting to get acquainted with the dishes of different countries, to cook and taste. I suggest cooking Vak-belyash in Tatar style. The advantage of this small pie before the usual belyashi is that they are baked in the oven without oil and excess fat. For the filling, you can use different meat, in the original, of course, is lamb or beef. In this recipe used minced veal.
Cooking waffles takes no more time than in the case of ordinary pies, and it turns out very tasty.
Ingredients for the preparation of vac-whites in the photo.
Prepare the dough: sift the flour and combine with cold butter, cut into cubes. Grind the flour and butter into a crumb.
Kefir is heated and mixed with soda, stirred and added to the flour with butter.
Knead soft dough. Wrap in a bag and leave for 30 minutes in the cold.
Prepare the filling, for this, peel potatoes and onions. Wash the vegetables and chop them finely.
Mix the minced meat with chopped vegetables, add salt and spices. To stir thoroughly.
Divide the dough into small balls, which are then rolled into cakes. In the middle of the tortillas put the stuffing of minced meat and vegetables.
Close the pie, pinching the edges, folding the boat, but do not forget to leave the middle of the pie open.
Put all the whites on a baking sheet, put a piece of butter in each pie and pour 1 tbsp inside. water. This is to get a delicious juice inside the belyash. Beat the egg with a fork and smear it all the patties to give a beautiful color.
Bake wa-belyashi in the oven at 180 degrees for 40-50 minutes.
Wack-whites are ready. Enjoy your meal!
Vak belyash is one of the main dishes of traditional Bashkir and Tatar cuisine. Its correct name is "belish". There are two types depending on the size: vak belyash - small, or zur belyash - large.
National cuisines of the Tatar and Bashkir peoples are very similar. The initial products are meat, flour, milk, eggs, potatoes. Of meat products consumed beef, lamb, poultry (chickens, geese, ducks). Spices do not use much, basically, only salt and black pepper. Fresh vegetables are not too common.
Soups are cooked thick, with lots of meat. A lot of flour dishes, different types of noodles and pastries. Noodles for many dishes are made in a special form. For example, in bish-barmak put noodles in the form of rhombuses, in Kuplama - squares. Baking is made from yeast or unleavened dough, with various fillings, sweet and savory. It can be mashed potatoes with fried onions, with this filling they prepare kyktyby in Tatar style. Mixed meat and potato fillings are used, such as, for example, in the manufacture of wa Belashes.
Favorite belyashi in our country also came to us from Tatar national cooking. Belyashi, which we know from childhood, are small round yeast dough pastries stuffed with meat. Meat in belyashi put raw in the form of minced meat and fry products in a large amount of vegetable oil. The correct name of this type of pies in the Tatar cuisine "peremyachi." The dish is very tasty, but not very healthy.
Vak whitewash in Tatar and Bashkir combines amazing taste and benefit, as it does not fry in deep fat, but is baked in a pan or on a baking sheet in a preheated oven or in an oven. The dough is used unleavened unleavened, sometimes with the addition of butter (or margarine) and soda. The filling is made from meat, potatoes and onions. All components are very finely cut and put in the balish raw.
Prepared products are baked on a baking sheet greased with vegetable oil at a temperature of 180 - 200 degrees for 40 minutes. When molding the pies in the middle, a small round hole is left.
This vak belyash reminds pie - a traditional pie from Russian and Ukrainian cuisine. Pies made from unleavened dough, leave a hole in the middle and bake in the oven. Hence the name, as the pie seems to be unbuttoned. Only pies are prepared not round, but in the shape of a boat, and the fillings can be both meat and fish. In addition, pies baked with rice, onions, carrots and eggs. How to cook vak Belash? This dish is not too complicated, there is more than one recipe for making these wonderful cakes.
Margarine Dough Recipe
You will need:
- margarine 200 g;
- chicken egg 2 pcs .;
- kefir 1.5 cups;
- salt 1 tsp;
- soda 1/4 tsp;
- wheat flour 4 glasses.
Grate margarine, add salt and soda. Then pour flour. Flour beforehand it is better to sift so that it is filled with oxygen, then the dough will be more tender.
Put the eggs and pour kefir. Knead the dough, it should be uniform and easy to lag behind the hands. When the dough is ready, wrap it in cling film and put it in the refrigerator.
At this time, prepare the filling. To do this, most often use mutton or fat beef, onions and potatoes.
Recipe for filling
You will need:
- beef 500 g;
- 4 raw potatoes;
- onion 1 pc .;
- salt, pepper to taste.
Cut the meat and onion very finely. Potatoes are also cut into small cubes, mix everything, salt and pepper, add 0.5 cups of water to cooked minced meat. Onions can be put and more, then the filling will be only juicier.
Dough to get out of the fridge. Divide it into small balls of the same size. Roll out balls from balls with a diameter of about 10 cm and a thickness of 5 mm. In the middle, put 1 tablespoon of filling, lift the edges up and pinch it, leaving a hole in the middle. You can smear an egg in order to form a beautiful shiny crust.
Bake in an oven preheated to 180-200 degrees for about 40 minutes. During baking, you should sometimes open the oven and pour water or broth into the holes with the help of a spoon, then belyash, or rather belish, will come out more juicy. Just first you need to give a better bake to the lower crust so that it does not soak when adding broth.
You can add finely chopped champignons to the filling, which will enrich the taste. But you can not add. Also, instead of potatoes, rice or millet is sometimes used. In this case, the cereal is boiled in salted water until half cooked, and then mixed with finely chopped raw meat.
It is good to do vak belyash with fatty goose meat. To do this, the goose is cut, the paws and head are cut off, the skin is removed and the meat is separated from the bones with a sharp knife. Next, the goose meat is finely cut, mixed with boiled cereals or with raw potatoes, add onions, salt and pepper. Prepared in such a way stuffed belyash. Sometimes vak Belash prepared from dough that does not contain margarine and soda.
Dough without margarine
You will need:
- wheat flour 4 cups;
- chicken egg 2 pcs .;
- kefir 240 ml;
- salt 1 tsp.
Sift flour, put salt and eggs in it, pour kefir. Knead the dough, it should be uniform and well behind the hands. Then cover and put in the fridge so that it “rested”.
After cooking the filling according to the recipe described above, divide the dough into small round cakes with a diameter of 10 cm and a thickness of 5 mm. Put the stuffing in the middle, close the pie, leaving a hole in the middle. Bake just like the previous recipe suggests.
Zur Belash is prepared in the same way as Vak Belash. Only it is made large in size, like a pie, in the whole frying pan, cut into portions in finished form. But the waffles are good because they do not need to be cut, so the broth does not flow out of the wonderful juicy filling.
It is best to serve va blanch with hot meat broth, then it will be a full tasty main course. But you can serve it for tea. Fragrant, crusty and at the same time soaked with broth bottom crust, these cakes will decorate any meal. Having prepared them once, you will want to repeat again and again to please your loved ones and guests!
Enjoy your meal!
