Hot hearty pies, deep-fried, exuding an incredible aroma and having a surprisingly juicy taste, unfortunately, are quite harmful to the figure and health. It is especially offensive when it comes to beloved by many whites. Is it possible to cook whites in the oven? Will the pies be as juicy and lose their taste?
Useful and versatile
Baking cooked in the oven becomes not only less high-calorie, but also more healthy. A minute enjoyment of pies fried in boiling oil threatens not only a couple of extra pounds, but also problems with the cardiovascular system, stomach, intestines, digestion, etc.
An oven and a slightly modified recipe will help make your favorite dish more healthy and less caloric and bold. Belyashi, cooked in the oven, can be put in tea, replaced with bread and served with hot broth for the first. Options for fillings can also be completely different. If, say, juicy vegetable fillings are undesirable to add to pies cooked in boiling oil, then for the oven the dryness or juiciness of the filling does not matter. And this is a big plus and the opportunity to experiment with the dish.
Classics of the genre
Of course, the traditional and most popular filling for whites (in the oven they are cooked or in a pan - it doesn’t matter), is meat. And in completely different forms: chopped into a pasta with a kitchen hatchet, diced with a knife cubes or slices, minced meat, minced through a meat grinder. To make the filling for whites more juicy and appetizing, take several types of meat. It can be a classic combination: beef and pork or turkey and chicken.
Essential ingredients for the filling
The classic filling for cooking whites with meat in the oven is a mixture of pork and beef tenderloin, ground into a uniform minced meat. Add a couple of onions to the base. Moreover, we do not grind onions into the filling in a meat grinder together with meat pieces, but cut them finely with a knife. So the onion will give more juice and will be felt on the tongue. For greater juiciness, add 80 g of water and favorite spices for meat to the minced meat.
Essential Dough Ingredients
- 280 ml of water (kefir or milk).
- 2 table. l yeast.
- As many spoons of granulated sugar.
- A few pinches of salt.
- Soda (on the tip of a teaspoon).
- Egg.
- Flour (how much "will take" the dough itself).
How to cook whites in the oven: a step by step recipe
- As a rule, experienced housewives are advised to start cooking pies with dough. While the finished dough will be insisted, come up, we are engaged in cooking minced meat or other toppings.
- So, we take a large deep container and break the egg there. Salt a little. Now another liquid ingredient is water. Can be exchanged for kefir or skim milk. If water or milk is taken, then soda is added. If kefir acts as a liquid base, then even without soda the dough will turn out to be lush, airy, with bubbles.
- In a separate bowl, dissolve the yeast in boiling water. We put them in a warm place until the moment when a magnificent "cap" is formed on top.
- After that, add the yeast to the eggs, salt and water.
- It remains to sift the flour and gradually introduce it into the dough. It is important to add flour as much as the dough takes. So they say experienced housewives who already feel the consistency and can understand when to stop, and when the dough is still liquid. As for beginners, initially it is better to do everything according to the instructions, adjusting only small nuances in the course of work.
- We leave the finished basis for cooking whitewash in the oven in a warm place, let it brew for several tens of minutes. During this time, you can cook minced meat (or other filling) and warm the oven thoroughly.
Cake shape
According to the classical canons, the whites are round pies with a hole in the center with a visible juicy minced meat. In fact, the form can be completely different. Someone cooks classic elongated pies, like my grandmother’s, and calls them “whites”. Someone likes to make triangular whites, more reminiscent of cheese khachapuri.
Traditional whites are made using the following technology. A “sausage” is made from a large piece of dough, which, in turn, needs to be cut into small pieces. The resulting ball is rolled to the size of a small saucer. In the center we lay a tablespoon of meat filling and wrap the edges so that a peculiar bag with an open center is formed. The resulting nodules-bags must be coated with a mixture of egg yolk and milk or vegetable oil. We put the bags on a baking sheet and send the whites to the oven.
At a temperature of 180 degrees, 25 minutes is enough to prepare the pies. Before the end of the cooking time, it is recommended to take out the whites, pour in the center of each pie a teaspoon of chicken stock and put in the oven for another five minutes.
Variations
Belyashi is a variable dish that allows you to change the fillings at the request of the cook. You can easily move away from the classic minced meat with onions and make, for example, whitewash with potatoes in the oven. Potatoes are slightly boiled, cooled and mixed with fried onions. Add a little green onion, a pinch of salt and pepper to the filling. You can exchange meat for mushrooms, a boiled egg with onions or vegetables.
In order to surprise your household, prepare secret whites in the oven. They are also called the "pie with a secret." The steps for preparing the dough and topping are exactly the same as in the above recipe. The only difference is that the pie is closed.
The form remains the same - round, but the central part is clogged. Do not forget that the minced meat for whites must necessarily have broth or milk (kefir) for juiciness. When you cut such “secret” pies, a delicious aromatic broth is poured onto a plate. Such whites even resemble khinkali in some ways, just not boiled, but with a delicious ruddy crust.