Belyashi Meat Pies Recipes

BELYASHI (MEAT PIES)

Steps:

• 1)Warm up milk in a pot until lukewarm. Mix yeast in 1/4 cup of milk, add 1/2 tsp sugar and put aside to rise and foam.
• 2)Beat eggs, add to the milk. Add oil, salt, sugar, and yeast mixture when it is foamy.
• 3)Add 3 cups of flour, mix with wooden spoon until incorporated. Transfer to the board dusted with flour and knead with your hands, turning and pressing, until you get a ball that doesn't stick to your hands.
• 4)Toss the dough into the plastic bag, tie loosely, and put in the fridge for 30 minutes.
• 5)Meanwhile, prepare the filling. Mix meats with grated onion, parsley, salt and pepper.
• 6)Take the dough out of the fridge. Cut small pieces of dough, spread them on floured surface. Work in batches of 5-10 pieces. Form dough balls between your palms, put them on floured surface to rise (leave enough space between them - about the size of 1 or even 2 balls).
• 7)Cover with plastic wrap and let rise until balls double in size. It will take different time depending on the quality of yeast, flour, and the temperature in the room.
• 8)When dough balls double in size and feel tender to the touch, form rounds, about 4 inches each, using a roller or fingers. Put about 1.5-2 Tbsp filling in the middle of each round and pinch together the sides. Leave a little hole in the middle.
• 9)Heat the frying pan on medium heat, add oil. Ideally you need so much oil that belyashi are half deep in it. Place a few belyashi in the pan leaving some space between them. Fry on one side until golden, flip over and finish the other side.
• 10)Remove ready belyashi in a dish layered with paper towels.