Belashis

Juicy, tender, and very delicious belyashi! I hope this recipe becomes your favorite. Ingredients: 500 g of pork-beef minced meat (or any kind you prefer) 2 onions salt, pepper (to taste) Dough 4 cups of flour (3 cups go into the dough and 1 for handling) water or milk for the dough — 1.7 cups (360ml) I prefer it with water 2 tablespoons of sugar 1 teaspoon of salt 2 teaspoons of dry yeast 2 tablespoons of vegetable oil 1 egg white for sealing the belyashi. Preparation: To make the yeast dough, mix the required amount of milk (water), flour, sugar, salt, quick-acting yeast, and vegetable oil. Knead well and let it rise. In the belyashi sold at the market, half of the onion is added fried! Therefore, both fried and raw onions, salt, and pepper are added to the minced meat. Mix everything well. Add a little water to make the minced meat juicy. Roll out the dough into a thin layer, cut out circles with a diameter of 6-8 cm. Place the minced meat in the center of each circle, brush the dough with egg white around the minced meat, place a second circle of dough on top, and pinch the edges together. Fry the belyashi on both sides, then transfer them to a baking sheet, cover with foil, and keep in the oven at a temperature of 175 degrees, first preheat the oven, then turn it off and leave for 20 minutes in the hot oven. After that, the belyashi are placed in a pot, covered with a lid or a towel. The cooled belyashi turn out soft. Enjoy your meal!