I love to make whites sometimes! They always turn out delicious, my family loves them. I cook them on unleavened dough, and they are baked in the oven.
These whites come from Tatar cuisine. It will take about two hours to prepare this dish, and approximately 15 whites will come out of the listed ingredients.
I make whites with a hole, into which I pour the broth as soon as it is ready, the dough for whites is soft, cooked on kefir. The filling for whites is mixed from meat, potatoes, vegetables and spices. Usually belyashi are fried in a pan, but I really like their taste baked in the oven. Belyashi with potatoes and meat in the oven turn out to be less greasy than in a pan, but at the same time they turn out to be very juicy and tasty.
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Ingredients for the white dough:
- butter - 250 g,
- flour - 800 g,
- kefir - 2 tbsp.,
- soda - 1 tsp,
- salt to taste.
- For filling:
- beef pulp -500 g,
- fat - 40 grams,
- potatoes - 3 pcs.,
- onions - 2 pcs.,
- carrot - 2 pcs.,
- pepper mix,
- salt.
- For the broth:
- Butter 60 g,
- Water - 250 ml,
- salt to taste.
- Egg for lubrication - 1 pc.
How to cook delicious belyashi with meat and potatoes in the oven
Sift flour into a deep bowl. 
Now you need to grate cold butter with a grater into a container with flour. 
Using a pastry attachment or with your hands, grind the butter and flour into crumbs. 
Stir soda in kefir. 
The process begins, as it were, boiling and hissing. 
Pour the effervescent mixture into the dough, continue kneading the dough. 
The dough should be soft and elastic. 
Cover the dough for whites with cling film and leave it to rest for 20 minutes. 
In the meantime, you can do the stuffing for whites. Cut the beef into cubes and place in a bowl. 
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Grind a piece of lard, and send to the meat.
Remember that all the ingredients need to be cut in the same shape, so they will be baked evenly.
Throw chopped carrots and onions into a bowl with the rest of the filling.
Do not forget about spices and salt, add those that you prefer. I often use a ready-made spice mix.
Add potatoes at the very end so that they do not darken.
Mix thoroughly the stuffing for whites.
It's time to get down to the most interesting activity in this dish. Cut the entire dough into equal pieces.
Turn on the oven to warm up.
Roll each into a ball and then roll into a cake, about the size of a saucer.
Put the filling on the cake, as on dumplings.
Now you need to lift the dough to the top and start pinching with your fingers in a circle.
There is a hole in the middle. It will come in handy for you to pour the broth into the belyash later, during the baking process.
Stick all the other whites in the same way. 
Lay parchment paper on a baking sheet, put your products on it. Whisk the egg and brush all the whites with it. Send the whites to bake in the oven for 20 minutes at a temperature of 180 degrees Celsius. 
Meanwhile, make the broth. It is done quite simply: put water in a small ladle on fire, throw butter and salt into it. Once the broth boils, turn off the heat. You can also pour ready-made vegetable or chicken broth into belyashi. 
After 20 minutes, take out your whites and pour 1-1.5 tablespoons into each hole of the broth, and put them in the oven for another 40 minutes. 
Remove ready-made belyashi with meat and potatoes from the oven, let them cool slightly. 
Take a look, inside the belyash you get a tender and juicy filling soaked in broth. Here we have such wonderful belyashi with potato and meat filling. 
It is good to serve this dish as an independent dish, it is very tasty to eat them with broth or tea. You can also serve them for breakfast, as well as give children as a snack to school. 
Round shape, stuffed with minced meat and fried in a large amount of oil or fat. This dish, which has Tatar and Bashkir roots, is very common in Russia and the CIS countries. Belyash's "brother" has gained no less popularity, which is prepared by baking in the oven and stuffed with minced meat mixed with raw potatoes - vak belyash. So, if you are not indifferent to all sorts of savory pastries, do not be too lazy to cook homemade wak whites in the oven. You will surely like them. Such belyashi are made quite simply and quickly, especially if you already have minced meat in your house. By the way, you can cook it from any meat (or from an assortment of different types). If possible, save a little more ready-made broth - it is necessary for the juiciness of the whites.
Ingredients:
dough:
- mayonnaise - 30 g;
- 2 large chicken eggs;
- creamy margarine - 200 g;
- whole milk (can be sour) - 250 ml;
- baking powder - 1 teaspoon (can be replaced with half a teaspoon of baking soda);
- flour - about 1 kg;
- salt - 1/2 teaspoon;
- sugar - 25 g.
filling:
- minced meat (300 g of pork, 150 g of beef and chicken breast each) - 600 g;
- salt;
- potatoes - 500 g;
- chicken broth - about a glass;
- pepper mixture.
- in addition, to lubricate the vac whites, you will need 1 more egg.
- cooking time - one and a half hours.
- Servings Per Container: 30 small whites.
How to cook vak belyashi in the oven:
Dough. First, melt the margarine. Place it in a heat-resistant bowl, put it in the microwave, close the lid and turn on the machine for 2 minutes at maximum power.
While the melted mass is cooling, shake the eggs and mix them with mayonnaise, salt and sugar. Add melted margarine and milk.
Now, in small portions, add flour along with baking powder, knead a soft and fluffy (but not too tight) dough.
Pack the dough for vac whites in a bag and refrigerate for half an hour.
Filling. Peel the potatoes and cut into thin small slices. Combine it with minced meat, add salt, pepper and mix thoroughly.
Formation of vac whites. Cut the dough into small segments, roll them into balls. Roll out a not very thick (3 mm) cake from each ball, put in the middle with a tablespoon of meat and potato filling. If you do not have meat broth, then instead at this stage add a small piece of butter to the filling - this will make the whites more juicy. Gather the edges of the tortilla in the center, carefully pinching the dough around the entire circumference, remembering to leave a small hole with high sides.
Line a baking sheet with a silicone mat (or baking paper), put the shaped vac whites on it and brush with a beaten egg.
Place the filled baking sheet in the oven, preheating it to 220°C. After half an hour, take out the underbaked vak whites and pour about a tablespoon of broth into each with a funnel into the hole left.
Put in the oven for another 15 minutes. And soon beautiful and fragrant vak belyashi with meat and potato filling will flaunt on your table.
Enjoy your meal!!!
Sincerely, Irina Kalinina.
Calories: Not specified
Time for preparing: Not specified
Everyone in my family loves belyashi very much, but lately I have stopped cooking, because for this they need to be fried in a lot of oil. And this is very harmful for health and for the figure in particular.
The idea of baking belyashi in the oven from yeast dough was suggested to me by my mother, who had long ceased to cook unhealthy food and adapted many recipes to fit her principles of healthy eating. I learned a lot from her and this recipe too. Once, when we were drinking tea with pies on the summer terrace, my mother noticed that from such an amazing dough you can make pies with any filling, be it meat, vegetables or fruits. I was very interested in this topic, and a few days later I baked whites from my mother's dough in the oven, and it turned out so tasty that since then I have been cooking them just like that.
Really good elastic dough, fairly quick preparation, no need to knead it for a long time, give time for long rises. As a rule, I knead the dough so that it is soft and elastic, while in the recipe I deliberately do not indicate the amount of flour, because there is no exact measure. You need exactly as much as the dough will take. I think I will be understood by experienced housewives who do an excellent job with the dough and know what consistency it should be.
In the meantime, the dough will rest, we will deal with the meat filling. It is best to grind pork together with beef, then the minced meat will turn out to be more juicy and tasty. We also add onion and spices to the minced meat to decorate the taste of whites.
How to cook belyashi from yeast dough in the oven
Ingredients:
for the test:
- flour - how much dough will take
- yeast - 2 tbsp.
- chicken egg - 1 pc.
- granulated sugar - 1 tbsp.
- salt
for stuffing:
- pork - 300 g
- beef - 300 g
- onion turnip - 300 g
- water - 100 g
- salt, spices.
How to cook with a photo step by step
First we prepare the dough. Dissolve yeast, granulated sugar in warm water, add a chicken egg and a little flour (5 tablespoons). 
Beat the mass well and let it stand for a while (about 15 minutes in a warm place). 
Then, adding flour. 
We give him a rest, but for now let's get on with the filling.
We wash fresh pork and beef meat, and then cut into pieces. Grind in a meat grinder along with peeled onions. Add salt and spices to your taste, as well as water. 
Now we form a sausage from the dough, cut into pieces. 
Roll out each piece of dough into a cake.
We put minced meat filling on each and form whites. 
To give them the desired shape, leave the middle of the belyash open. 
And bake belyashi from yeast dough in the oven for 35-40 minutes at a temperature of 180 degrees. 
Enjoy your meal! 
And be sure to try cooking
