2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Nowadays, we increasingly snack on the run, trying not to waste precious time. Weekend gatherings over fragrant tea and delicious pastries fade into the background. If you decide to bring this tradition back to your family and want to cook something delicious, then we advise you to pay attention to the recipe for belyash.
Belyashi are round meat-filled pies. It is she who makes this pastry tasty, fragrant and incredibly satisfying. Let's try to figure out today how the stuffing for whites is the easiest and fastest to prepare.
Pork stuffing
The most popular stuffing for belyashi, made from minced pork. Cooking experts always recommend making minced meat at home, rather than buying a frozen "something" in the nearest supermarket. Of course, if you have a butcher friend who will make high-quality minced meat, and you can trust the quality of this product, then, as they say, "another matter." But today we make the filling with our own hands, therefore, minced meat too.
What you need:
- Low Fat Pork Tenderloin - 500 grams.
- 150 grams of beef or veal.
- Two large onions.
- One hundred grams of low-fat kefir or cream.
- S alt.
- Ground black or red pepper.
It is known that belyashi have Tatar roots. This type of baking will certainly be quite high-calorie and fatty. Lamb tenderloin is ideal, but we will make a lower calorie but juicier option with low fat pork tenderloin.
Before chopping meat, it must be thoroughly rinsed under cold water and dried with a regular kitchen towel or napkin. It is also recommended to remove the veins and the inner film in advance. So the filling for minced meat will be even more juicy and tender. Next, you should grind (grind) the meat along with the onions. You can use any method convenient for you.
Add some spices for meat, s alt, season with red and black ground pepper. Now add cream and mix well. The stuffing for pork whites is ready.
Chicken meat filling
If you need to further reduce the calorie content of the dish, choose the option where the stuffing for belyashi will be made from minced chicken. This recipe is no less tasty, but slightly more he althy food for slender and losing weight people who follow their diet.
Required Ingredients
- Chicken fillet (breast) - 500 grams.
- One bunch of parsley.
- One large head of onion.
- Ground pepper (you can use a mixture of peppers).
- Cookery or seas alt.
This recipe is similar to the previous one in terms of preparation. The only difference is the type of meat you use. Wash chicken breast and pat dry. Grind the meat with a meat grinder, gradually adding the onion. Then s alt, add pepper. If you want to further cut the calorie content of this dish, you can use turkey breast instead of chicken fillet. It will also be an excellent filling for minced meat whites. The recipe is simple, as you can see, but the result will please both your stomach and your figure.
The difference between this filling and the previous one will be only in the fact that a lot of fresh herbs are added to minced chicken. As culinary experts say, white poultry meat loves greens very much, so spoiling it with a bunch of parsley, dill or basil will never work. We will not add any kefir or cream here, the filling will be juicy anyway due to the juice, which gives greens.
How to make minced meat more juicy
There are several proven methods that allow you to make the filling for whites more juicy and tender.
Remember to use (if possible) several types of meat for minced meat. The ideal option is fatty pork and leaner beef. But you can take, as we have already said, chicken fillet or turkey breast, flavor the minced meat with plenty of fresh herbs.
Add a little fat-free kefir or cream to the minced meat. In extreme cases, just water.
So that the juice inside the belyash does not flow out duringfrying time, there is such a secret. First, the side where the window is located should be lowered into the oil. Thus, the oil will immediately envelop the dough, clog the central hole, the minced meat will be well-fried, and the meat juices will not spill out.
What other way can you get a juicy filling for whites? The recipe, which has long been hidden by experienced chefs and gourmets, is to use ice. We’ll just warn you right away - you should hurry with the “packing” of this filling in the dough. Yes, and it is better to make closed whites, and not the usual version with a hole in the middle.
Ice should be prepared in advance. If the pieces are too large, then pour it into a towel and walk a little with a rolling pin. Crushed ice is added to the already scrolled meat with onions. Season with spices and place in the center of the circle of dough. Immediately wrap and dip in boiling oil to fry.
We hope that our recipes will be useful and will help your family to gather at the Sunday table more often and enjoy fragrant and juicy whites again.
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