Tatar Meat Pies with Potato Filling

Delicious, juicy, appetizing, made from ordinary products! Yeast belyashi on water is the most famous recipe of Tatar cuisine, which are deep-fried open pies with meat filling. In these whites, potatoes are added to the filling, which gives it a special juiciness and taste.
cook time: 3h 30 min
Caleb Huxley
Tatar Meat Pies with Potato Filling

Nutrition Facts (per serving)

307
Calories
19g
Fat
24g
Carbs
7g
Protein

Ingredients (12 portions)

For dough:

Salt 1 tsp
Sugar 1 tbsp
Wheat flour 450 g
Water 1 cup
Vegetable oil 15 ml
Chicken eggs 1 pc
Dry yeast 1.5 tsp

For filling:

Salt to taste
Ground black pepper to taste
Butter 30 g
Potato 1 pc
Bulb onions 1 pc
Minced meat 350 g

For frying:

Vegetable oil 135 ml

Recipe instructions

Step 1

Step 1
How to make yeast whites in water? Start cooking with the dough. How to make the dough? Prepare food for him. We will make yeast dough for whites using water. It is ideal for meat pies fried in a frying pan. Sift the flour first, this will saturate it with oxygen, which will make the dough fluffier and softer. Wash and dry the egg.

Step 2

Step 2
Put a tablespoon of sugar, a tablespoon of flour into a glass, pour warm water over everything (the water should be at a temperature of about 36-38 degrees). Stir to disperse the dry ingredients. Add a teaspoon of dry yeast. Stir the mixture and place it in a warm place for 15 minutes to activate the yeast.

Step 3

Step 3
After the allotted time, a yeast “cap” should appear on the surface of the mixture in the glass — this means that the yeast has been activated. If this does not happen, then you will have to replace the yeast with others.

Step 4

Step 4
Pour the mixture into a deep bowl. Beat one chicken egg there and pour in vegetable oil, add salt. Stir the mixture to break up the egg.

Step 5

Step 5
Start adding the sifted flour in parts, stirring the dough with a spoon each time. When the dough becomes difficult to stir with a spoon, dust your work surface with flour and turn the dough out onto it. Continuing to add flour, knead the dough with your hands. You may need more or less flour than the specified amount, depending on the condition of the dough.

Step 6

Step 6
The dough should be elastic and smooth, slightly sticking to your hands. There is no need to make it too steep — the whites will turn out tough. Place the dough back into the bowl, cover the bowl with a towel and place in a warm place to rise for 2 hours.

Step 7

Step 7
When the dough has risen well, punch it down and let it rise again.

Step 8

Step 8
Meanwhile, make the filling. How to make the filling? Rinse the meat (it is better to use pork and beef in equal parts, it will be juicier) and grind in a meat grinder.

Step 9

Step 9
If you use pre-prepared or ready-made minced meat, then all that remains is to season it: add finely chopped onions, salt and ground black pepper to taste. To make the filling more tender and juicy, add peeled potatoes grated on a medium grater to the minced meat (but you need to add a little so that it does not spoil the taste of the meat pies). Mix all the ingredients, the filling is ready.

Step 10

Step 10
Divide the finished dough into equal small pieces. Roll them into balls, then roll each into thin cakes.

Step 11

Step 11
Place some filling in the middle of each tortilla.

Step 12

Step 12
Form the whites by gathering the edges of the dough into folds, leaving a hole in the center.

Step 13

Step 13
You can pour a little melted butter or fat into the center of the belyash to make the filling juicier.

Step 14

Step 14
Heat vegetable oil in a frying pan for frying. Place the belyashi in the pan, open side down first. Fry them until golden brown over medium heat, then turn them over and fry on the second side, covering the pan with a lid so that the meat is well cooked.

Step 15

Step 15
The belyashi are ready when clear juice comes out in the hole when pressed. Serve the belyashi hot. Bon appetit!

Additional rubrics

Related recipes