Home-made Belyashi

Ingredients for the dough: Water - 500 g Vegetable oil - 2 tablespoons Flour - 500 g Salt - 1 tsp Sugar - to taste (a little) Dry yeast - 1 tsp For the filling: Meat (beef and pork) - 400-500 g Onion - 200-300 g Black pepper - to taste Salt - to taste Pour warm water (500 ml) into the bread machine bucket, add 2 tablespoons of vegetable oil, pour in 500 g of flour, 1 tsp of salt, and a little sugar. Pour 1 tsp of dry yeast into a well in the middle of the flour mound. (If you want the dough to be fluffy and airy in the pies, you can add a little baking powder to the flour.) Place the bucket in the bread maker and start it in the "dough rising without baking" mode. Do not rush to close the lid. If the dough seems a bit too liquid, you can add more flour, or water if the dough is too stiff. The dough should form a ball of elastic consistency. The filling for making belyashi can be made from any meat, depending on the individual taste of the home cook. It is advisable to pass the meat through a meat grinder with a coarse grid, and chop the onion for the filling finely. It is better to salt the filling just before making the belyashi. So, when the reliable helper, the bread maker, signals that the dough has risen, you can start frying the belyashi. Place the dough in a deep bowl. Tear off a small piece of dough, divide it into the desired size parts, and let them sit for a couple of minutes. Then, using your fingers, make a depression in each piece of dough. Without rolling it out with a rolling pin, place the filling inside, slightly press it down and seal the edges by folding them towards the center, leaving a small hole. Place each pie hole down in hot vegetable oil. Turn over as one side is cooked. If you use a ceramic frying pan (with a non-stick coating) for frying the belyashi, they will not "swim" in excess vegetable oil.