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Belyash {Russian Meat Pie}

Full of gluten & dairy.

1 T. yeast
1/2 c. plus 3 T. warm water, divided
1 c. milk
3 1/2 c. flour
1 t. salt, divided
1 lb. ground, shredded, or finely chopped beef
1 small onion, minced
pepper, to taste

Dissolve yeast in 1/2 cup warm water. Let set 5 minutes. Add milk, flour, and 1/2 teaspoon of salt. Mix well. Knead until smooth. Let rise until double. Divide dough into small balls (about the size of a fist). Pat and flatten until the size of a saucer. Make sure they are not too thin.

In bowl combine beef, onion, pepper, 3 tablespoons of water, and remaining salt. Mix well and fry in pan until meat is medium-done. Put a spoonful of filling (see below) in the middle of each cake, fold over to cover filling and pinch the edges to seal.

Heat oil in a frying pan and fry the belyash on both sides until golden brown. Serve with sour cream.

Option: Reduce the amount of beef to 1/2 lb. and add a few cups of mashed potatoes and 1/2 t. of dill.

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