Belyash, fried or baked at home, is an excellent treat that can be cooked with meat or any other savory filling. The original taste and undoubted benefit are these pies, if they are made with vegetables.
Baked whites : a recipe with a vegetable fillingCook the dough on dry yeast. They will need about one teaspoon. Flour - half a kilogram, milk or warm water - three hundred and twenty grams. It will also require a pinch of salt, half a tablespoon of sugar, a little vegetable oil for elasticity of the dough. Activate yeast. Knead the dough manually or using a combine. Divide the test mass into identical balls, roll out small cakes and put on each two tablespoons of the filling. It can be prepared from potatoes with onions, from zucchini, pumpkin, sweet pepper and any other vegetables to your taste. Form the whites: the cooking recipe usually implies that it will be round pies with a hole at the top. Pour meat broth or liquid sour cream into this hole some time after the start of baking, in order to give the filling a juiciness.
Baked whites: a recipe with chicken and pumpkin filling
These pies (which come from Tatar cuisine) traditionally begin with potatoes and lamb. Fried squirrels are more popular. But baked in the oven is more healthy, and therefore they are better suited for the nutrition of the whole family. Try using pumpkin and chicken fillet as a filling, this will reduce the calorie content of the dish and give it an interesting taste. The dough is traditionally used yeast. But these whites, the recipe for which is slightly different from the classic, are made with fresh sand. It is used in Tatar cuisine for the manufacture of national pies, such as gubadiya, peremyach and echpochmak. For the test you will need two hundred grams of sour cream, two eggs, one hundred and fifty grams of butter and three hundred and fifty grams of flour. For the filling, you need half a kilogram of chicken, as much peeled pumpkin, onion, salt, pepper and dill seeds. Cut the meat, mix with raw vegetables, which should be cut into small cubes. Add salt, spices, crushed dill seeds. If the minced meat is dry - add butter.
Sift the flour, melt the butter, add all the liquid ingredients, knead the dough. From the indicated amount of flour you will get about eighteen whites. Form koloboks - large and small. Recall that the whitewash should have the shape of a round pie with a hole. This hole is located at the top and should be covered with a lid of dough. Roll the koloboks into layers. Put the prepared stuffing on them, pinch and cover with a lid of dough. Having formed the whites, put them on a greased baking sheet (butter, margarine) and place in the preheated oven for forty minutes. Serve these pies for tea or as a snack pastry for broths.