Juicy Tatar Meat Pies

Incomparably delicious and filling, better than store-bought ones! Belyashi Tatar with meat is a juicy and very tasty dish. Traditionally, such pies are served with fresh vegetables, various sauces, and fresh herbs. They turn out very juicy due to sealing the surface during frying.
cook time: 1h
Freya Ashford
Juicy Tatar Meat Pies

Nutrition Facts (per serving)

202
Calories
6g
Fat
22g
Carbs
12g
Protein

Ingredients (8 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Wheat flour 2.5 cup
Water 1 cup
Beef 400 g
Vegetable oil (into the dough) 1.5 tbsp
Yeast 5 g

Recipe instructions

Step 1

Step 1
How to make Tatar belyashi with meat? Prepare the indicated products. Use beef or lamb, not pork. Be sure to cut off all the veins and films from the meat, wash it and cut into portions. Peel and rinse a small onion or half a large one.

Step 2

Step 2
Pour warm water into a bowl and add salt, a third of the wheat flour, and dry yeast. Stir everything thoroughly and leave for 20 minutes. The water temperature should not exceed 30 C. If the water is too hot, the yeast will die. Read about all the intricacies of working with yeast in a separate article (link at the end of the recipe).

Step 3

Step 3
At this time, scroll the chopped and washed meat through a meat grinder. Do not pass the onion through a meat grinder.

Step 4

Step 4
After 20 minutes, pour 1.5 tbsp into the dough. vegetable oil, add the rest of the flour, leaving a little for rolling. Knead the yeast dough thoroughly. You may need a little more or a little less flour. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 5

Step 5
Place the dough on a plate or bowl, cover with a towel and let it rest for about 20-30 minutes. This condition is mandatory, otherwise you will get raw dough inside the whites when frying.

Step 6

Step 6
Cut the onion into small cubes and add to the chopped meat in a bowl along with salt and ground black pepper. You can also add dried thyme (savory, thyme). Mix everything carefully.

Step 7

Step 7
Pinch off small pieces of dough and roll them into rounded layers, dusting the work surface with flour. Roll the minced meat into large balls and place in the middle of each dough circle.

Step 8

Step 8
Moisten the dough with water around the meat ball and gather the top into a basket shape, but do not cover the filling — it should protrude. Since the dough will double in size when frying, it is advisable to form the filling just above the dough layer.

Step 9

Step 9
Heat the oil thoroughly in a saucepan on the stove — it should be almost boiling. Carefully place the workpiece with your hand or a slotted spoon, open cut side down. In deep frying, the workpiece will instantly become crusty and fried, sealing the filling inside. Fry the belyash for about 1-2 minutes over medium heat.

Step 10

Step 10
Turn the workpiece over to the other side with a slotted spoon and fry for another 1-2 minutes. It is important not to turn the whitewash over again, otherwise the oil will begin to splatter when the broth is poured into it.

Step 11

Step 11
Place the finished whites on paper towels or napkins, let the excess fat drain off and serve. Bon appetit!

Additional rubrics

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