Russian Beliashi Fried Pasties Filled With Meat
From juels 16 years ago
- 40 minutes to make
- Serves 12
These are traditional Russian fried meat pies. Can be served on their own for lunch, or as an accompaniment to any main coarse, like soup or stew.
Ingredients
- 12 frozen yeast rolls (I like to use Rhodes brand), defrosted or use your own yeast dough recipe shopping list
- 1-1/2 lbs ground beef (or a mixture of ground beef and pork) shopping list
- 1 sweet vidalia onion, shredded or very finely chopped (I prefer to shread mine, using a metal veggie shredder) shopping list
- 2 tbsp. fresh chopped parsely shopping list
- 2 cloves garlic, minced shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. black pepper shopping list
- 1 tsp. dried ground mustard shopping list
- 3 tbsp. butter shopping list
- 2 tbsp. vegetable oil shopping list
How to make it
- Defrost the yeast rolls and let them rise until doubled in size.
- While the dough is rising, combine ground meat, shredded onions, garlic, parsely, salt, pepper and ground mustard. Knead the meat mixture well for about 4 minutes. Cover and refrigirate until the dough is ready.
- When the rolls have doubled in size, punch them down and roll out into thin cicles on a floured surface.
- Place about 1-1/2 tbsp. of meat mixture in center of each circle and moisten the edges of the dough with cold water. Fold up all the edges of the dough, enclosing the filling. (Refer to pictures). Flatten the filled dough with the palm of your hand into a round pancake.
- Heat a heavy skillet to a medium heat. Melt 3 tbsp. butter in 2 tbsp. of oil. When the butter/oli is heated, add the meat pasties in batches and cook for about 10 minutes on each side, or until they are crisp and brown. Add additional oil and butter to the pan if necessary. These are best served hot.
filling beliashi
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enclose the filling
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flatten into a pancake
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fry in batches
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The Rating
Reviewed by 22 people-
Hi Juels! Well I made these tonight and they were very good. I used the frozen Bridgeford dough instead of the roll dough and made these each about 4-5 inches round. Just from this first experience making them, I learned after the first batch that th...more
annieamie
in Los Angeles loved it
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Oh Juels, these look delectable, and sounds so easy! Love the pics and your suggestion of a creamy horseradish sauce to accompany them! I bet these are a big hit even with kids! ^5 + flagged for beauty :)
lori4flavor
in Chicago loved it
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First you have me drooling with the soup, then you make me fall off my chair with this one...could you just come up to Chicago and be my personal chef? I'll re-pay you in cookies...deal??? These look fantastic - another beautiful, interesting, delic...more
krumkake
in Chicago Suburbs loved it
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