Beliashy (Fried Meat-Filled Buns)
The Quirky Foodster Team
Ingredients
- Strong white flour — 400 g (14.1 oz)
- Active dry yeast — 7 g (0.2 oz)
- Warm water — 250 ml (1 cup)
- Salt — 1 tsp
- Vegetable oil — 2 tbsp
- Minced beef or pork — 350 g (12.3 oz)
- Large Onion, finely chopped — 1
- Black pepper, ground — 0.5 tsp
- Vegetable oil, for deep-frying — 700 ml (2 cups)
Method
- Dissolve the yeast in the warm water and let it stand for 5 minutes until foamy.
- Mix the flour and salt in a large bowl, then stir in the yeast mixture and oil to form a soft dough.
- Knead for 8 minutes until smooth, then cover and leave to rise in a warm place for 1 hour, or until doubled.
- Meanwhile, mix the minced meat with the onion, salt and pepper until well combined.
- Divide the risen dough into 8 pieces and roll each into a round about 12cm (5in) wide.
- Place a portion of the meat filling in the centre of each round, then fold the edges up and over, pleating them together but leaving a small opening in the middle where the filling is visible.
- Heat the oil in a deep pan to 170C (340F).
- Fry the beliashy filling-side down first for 3-4 minutes, then flip and fry the other side for a further 3-4 minutes until deep golden and cooked through.
- Drain on kitchen paper and serve warm.
Introduction: Beliashy are round, deep-fried buns filled with juicy seasoned minced meat, a popular grab-and-go food sold at markets, bus stations and street stalls throughout Belarus.
Cultural Background: Beliashy are round, deep-fried buns filled with juicy seasoned minced meat, a popular grab-and-go food sold at markets, bus stations and street stalls throughout Belarus. Their yeasted dough and open top, which lets a little of the savoury meat juice show through, distinguish them from fully sealed pies and make them a favourite quick lunch on the move.
Tips: Frying filling-side down first helps seal in the meat juices before flipping. Keep the oil temperature steady so the dough cooks through without over-browning.
Variations: For a vegetarian version, fill with a well-seasoned mixture of mashed potato and fried mushrooms. Some versions add a spoonful of water or broth to the meat filling for extra juiciness.
Storage: Refrigerate in a covered container for up to 2 days.
Reheating: Reheat in a 180C (350F) oven for 8-10 minutes until heated through.
Nutrition: Approx. per serving: 320 kcal · Protein 14g · Carbs 30g · Fat 16g
FAQs:
Q: Why is there an opening in the middle of beliashy?
A: The open centre is traditional, allowing steam to escape during frying and letting the cook check the filling is fully cooked.
- Strong white flour — 400 g (14.1 oz)
- Active dry yeast — 7 g (0.2 oz)
- Warm water — 250 ml (1 cup)
- Salt — 1 tsp
- Vegetable oil — 2 tbsp
- Minced beef or pork — 350 g (12.3 oz)
- Large Onion, finely chopped — 1
- Black pepper, ground — 0.5 tsp
- Vegetable oil, for deep-frying — 700 ml (2 cups)
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