Recipe
Russian Beliashi Fried Pasties Filled With Meat Recipe
  Add Step-by-Step Photos
|
Juels / All my dishes 9 months, 1 week ago
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.
Prep:60m Cook:40m Servings:12
|
 Juels |
|
||
Fans
- 12 frozen yeast rolls (I like to use Rhodes brand), defrosted or use your own yeast dough recipe
- 1-1/2 lbs ground beef (or a mixture of ground beef and pork)
- 1 sweet vidalia onion, shredded or very finely chopped (I prefer to shread mine, using a metal veggie shredder)
- 2 tbsp. fresh chopped parsely
- 2 cloves garlic, minced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. dried ground mustard
- 3 tbsp. butter
- 2 tbsp. vegetable oil
Directions
- 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.
Recent Gawkers
Comments
Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
linda2230 9 months, 1 week ago said:
These look scrumptious, and the illustrations are great! Thanks Juels for another great recipe! I have saved the recipe to try and "5" from me. ;o)~ Judy
Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Russian Beliashi Fried Pasties Filled With Meat Recipe
Groups
This recipe belongs to the following groups:
You need to be logged in to add a recipe to a groupRelated Menus
Related Tags
As seen in...
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Spanish Fish Recipe - German Recipe - Chocolate Cake Frosting Recipe - Free Icing Recipe - Easy Pot Pie - Black Bean Soup - Gourmet Onions - Puff Pastry - Chicken Dip - Dorito Casserole - Broccoli Rice Cassarole - Chocolate Covered Peanut Recipe - Chocolate Donut Recipe - Pasta Salad - Crockpot Fresh Ham - Number 2 Can Of Pineapple - Chicken Dip - Ground Beef Shepherds Pie Tomato Sauce - Jello Cottage Cheese Cool Whip - Easy Pot Pie - Pumpkin Slow-cook Or Slow-cooker Casserole Or Stew - Oatmeal Chocolate Cookiesrecipe -
Spanish Fish Recipe - German Recipe - Chocolate Cake Frosting Recipe - Free Icing Recipe - Easy Pot Pie - Black Bean Soup - Gourmet Onions - Puff Pastry - Chicken Dip - Dorito Casserole - Broccoli Rice Cassarole - Chocolate Covered Peanut Recipe - Chocolate Donut Recipe - Pasta Salad - Crockpot Fresh Ham - Number 2 Can Of Pineapple - Chicken Dip - Ground Beef Shepherds Pie Tomato Sauce - Jello Cottage Cheese Cool Whip - Easy Pot Pie - Pumpkin Slow-cook Or Slow-cooker Casserole Or Stew - Oatmeal Chocolate Cookiesrecipe -
momo_55grandma 9 months, 1 week ago said:
Love meat pies these are delicous thankshigh5
luisascatering 9 months, 1 week ago said:
I have been craving Jamaican Beef Patties lately but after seeing this pic, I may make these instead!
So should I make a basic white bread dough or is this more like a pizza/calzone dough? I just found this dough:
Dough
Ingredients:
1 pint of water or milk
2 lb all purpose flour
1 tbsp of butter
1 egg
1 tbsp of sugar
1 tsp of salt
1/4 oz dry yeast
Mix all ingredients together. Let it stand in warm place for 2-3 hours.
I think I'll try that one :-)
cmnjersey 9 months, 1 week ago said:
Sounds great juels! 5 forks!
juels 9 months, 1 week ago said:
Luisa, the dough you just posted sounds great! I like to use the ready kind, it reduces the cook time by quite a bit! You can also add your Jamaican spices to the meat as well! The possibilities are endless!
dollhead 9 months, 1 week ago said:
Wonderful post Juels! They sounds awesome! (BTW, I made your choc butter cookies yesterday-they are great!)
Can you suggest a sauce or dip for these meat pies? Maybe something Russian to go along with them?
lor 9 months, 1 week ago said:
Juels, I am sooooooooo impressed with the recipe and your illustrations!!! I haven't had these in such a long time and I am glad I noticed that you submitted the recipe. Thank you very much Juels and a HUGE HIGH 5!!!
knoxcop 9 months, 1 week ago said:
Oh my. Your pix and descriptions are fantastic! I don't do much frying, but these will get done on one of the days where I can afford an extra carb or two! LOL Great stuff, Juels.--Kn0x--
brianna 9 months, 1 week ago said:
Hi Julia, These pies look wonderful. Your pics & directions are excellent. We certainly don't have to wonder how they are put together cause you made it so easy for us. Definately one I will be trying out soon. Thanks & 5++++++ forks
lilliancooks 9 months, 1 week ago said:
You make this so easy with the great step by step photos! I'm loving your Russian recipes! I'll have to look through more of your recipes when I have a chance!:)
minitindel 9 months, 1 week ago said:
Mmmmmmm i love these juels great job sweetie yum
five plus
tink
gagagrits 9 months, 1 week ago said:
You have done it again, I have never had or made meat pies, and you make things so easy we all want to try them. You pictures are beautiful! Thank you again for sharing this with all of us! A beauty flag for you.....:)
goblue434 9 months, 1 week ago said:
Awesome Recipe Julia. I Had Something Like These In Kiev Many Years Ago And They Are Delicious.
Steff
meals4abby 9 months, 1 week ago said:
Mmmmmmmmmmm......Can't wait to try this one. I can practically taste them now! I just love all of your recipes, Juels. Being of both German and Russian decent, you always hit the mark with me for sure!
I hope you're having a great weekend!
chichimonkeyface 9 months, 1 week ago said:
Fabulous!
midgelet 9 months, 1 week ago said:
I agree with chi chi and all the rest, fabulous recipe, photos etc!
annieamie 9 months, 1 week ago said:
Juels, these look so good! I flagged your picture, too as just looking at them made me hungry. I noticed that there were some spices in the dough. Did you sprinkle the dough with anything before you fried them? If so, please let me know. Thank you for another great recipe! I don't care if I gain a pound from eating these..they're worth it!
lunasea 9 months, 1 week ago said:
These look and sound so delicious, Julia! I love your pictures...thanks so much. :)
gagagrits 9 months, 1 week ago said:
Juels, made these for dinner tonight and they were wonderful, the flavor of the meat was just great, Thanks again. Hugs
annieamie 9 months, 1 week ago said:
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 the dough has to be thinner! But you should have seen how beautifully they "puffed" up in the butter and oil! So thank you once again for a wonderful recipe! This one is truly a Keeper!
krumkake 9 months, 1 week ago said:
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, delicious post from you...Krum
juels 9 months, 1 week ago said:
Dollhead, you can serve these with any chutney, which I know isn't Russian, but goes really well with these. Also, you can just serve them with a creamy horseradish sauce, which will be a more Russian version.
juels 9 months, 1 week ago said:
Annieamie, there are no spices in the dough. The picture shows little bits of stuff that leaked out from the filling while cooking and got attached to the dough.
lori4flavor 9 months, 1 week ago said:
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 :)
trigger 9 months ago said:
I am so wanting these mouthwatering treasures.
I love meat pies and I could eat these until I popped they are so scrumptious.
Flagged as beautiful!
Five forks and a big smile :
ambus 9 months ago said:
Oh those look fabulous.I have a weakness for fried food.So I know I'll be making it at some time in the future.Thanks Juels for the great recipe!High 5 and a beauty flag!!!
cmnjersey 8 months ago said:
I made these tonight for dinner. Very good! I used these Rhodes rolls as suggested. I did use more meat than the 1 1/2 tsp recipe calls for but that only made them thicker. Another excellent recipe Julia! Thanks!
murka 7 months, 2 weeks ago said:
My family loved them but what I added extra(to get more veggies in)is I shredded some carrots into the meat and it turned out quite nice.
juels 7 months, 2 weeks ago said:
Shredded carrots here would go really well, thanks for the suggestion!
pieplate 6 months, 3 weeks ago said:
Omg, Russian potstickers! They sound delectable. Excellent photo sequence too.
pieplate 6 months, 3 weeks ago said:
P.s. That's "course".