Tatar pie with meat and potatoes: recipe

By 04/25/2016

Incredibly juicy, tasty and aromatic pies - Tatar vak balish. They kind of remind me of meat and potatoes in a pot, but at the same time, the pot is edible. Not only edible, but also very tasty! It seems that preparing wak balish is very difficult, but this is not at all the case. The dough is prepared in literally 5 minutes, the filling in ten. The pies are also easy to form. In general, be sure to prepare it - you won’t regret it!

Never skip the point where you need to take out the pies and pour water or broth into them. If you don’t do this, you will end up with ordinary baked goods, and not a juicy wak balish!

Ingredients

Flour - 350 g
Butter - 100 g
Kefir – 250 ml
Soda - 0.5 tsp.
Salt - 0.5 tsp. + in filling to taste
Meat - 0.3 kg
Potatoes - 0.4 kg
Onion - 1 pc.
Egg - 1 pc.
Spices, pepper - to taste

Step-by-step cooking process at home

To prepare delicious wak balish, you need to take good, fresh and high-quality meat. I had a neck with a little fat - it turned out just right. If you want to make pies with beef, then you need to take young - preferably veal.
Knead the dough - sift the flour into a deep bowl and grate cold butter there. You don’t have to rub it, but rather plan it with a knife. Add salt and grind everything into fine crumbs. In the photo the dough is dark because I ran out of wheat flour and added about a quarter of whole wheat flour.
Pour kefir into a container and add soda to it. Stir and wait until foam rises. Don't repeat my mistakes - don't do this in a 300 ml glass. Half will be outside, which will definitely upset you. Pour the “boiled” kefir into the flour and butter crumbs and make a soft dough. It should not be sticky, but soft enough. I heard somewhere the expression “like an earlobe” - well, this is exactly about the test for vak balish. Roll it into a ball, put it in a bag and leave for 20 minutes.
Meanwhile, peel and wash the onions and potatoes. Chop the onion finely, and the meat and potatoes into cubes with an edge of about 0.5 cm. Mix everything, add salt and pepper to taste.
Divide the rested dough into two parts. We hide one back in the bag, and roll out the second like a sausage for dumplings, only much thicker. Divide into 6 parts. Dip each piece in flour and roll it into a not very thin flat cake.
Place a couple of spoons of filling in the middle.
We form a pie: carefully lift one edge and hold it with one hand, and with the other we pinch the folds around it in a circle. In the end, you should get a design like in the photo (and this is not a standard! real Vac Balishis are very smooth and beautiful).
Place the formed products on a sheet covered with baking paper or greased foil. The suggested quantity should yield 12 pies. My eye failed me, so the last three Vak Balishiks suffer from gigantism. Whatever you get, in any case, carefully grease them with a loose egg.
Preheat the oven to 180 degrees and place a baking sheet in the center. After 20 minutes, remove and pour a tablespoon of boiling water or broth into the central hole of each pie. We set it for another 40 minutes.
Remove the finished vak balish from the sheet and serve. If all the pies are not used immediately, they can be stored in the refrigerator for several days and reheated as needed.

For the balisha test:

margarine 200g. (if the shape is small, then 100 g is possible) water 150-200 g mayonnaise 2-3 tbsp. l. salt, you can add whatever is left in the refrigerator (sour cream, katyk) flour

Balish filling:

meat (beef, lamb, goose, duck, you can also use several types of meat) onion potatoes salt pepper bay leaf seasonings butter

Preparation of balish:

Mix softened margarine, mayonnaise and salt. Add water, flour and knead the dough, not very stiff.

Prepare the filling. Cut the meat into pieces.

Add finely chopped onions.

And diced potatoes.

Salt, pepper, add seasonings and mix everything. Drain off excess liquid.

Divide the dough into two unequal pieces. Roll out a large piece of dough. The dough should be larger than the diameter of the mold. Place it in a mold or frying pan, the edges of the dough should extend beyond the frying pan. Place the filling on the dough and place pieces of butter on top.

Raise the edges of the dough up and make folds. Roll out the second piece of dough the size of the unclosed hole in the belesh and place it on top. Pinch the base and lid dough together, trim off any excess dough. Bake belesh for 2-2.5 hours at 180 degrees. If the top starts to burn, cover with foil. Serve the finished belesh directly in the frying pan. Cut off the lid, cut it into pieces and put it in the filling. Melt the butter, add the broth and pour this broth generously over the belesh.

Quench baking soda with vinegar and add to the main mixture.

Add sifted wheat flour and knead the dough. Cover the mixture with a cloth and leave while preparing the filling.

For the filling, chop any meat with some fat. A mixture of beef, lamb and goose is suitable for this purpose. You can take one type of meat, for example, lamb or beef. Type of cutting - small cubes with a side of one and a half to two centimeters, chop the product with a sharp knife or using a food processor.

Cut the peeled potatoes in the same way.

Finely chop the onion.

Mix the ingredients for the filling, pepper and salt to taste.

To prepare the dish you will need ready-made chicken or beef broth. If there is none, pour water into the saucepan, add butter, salt, bring the mixture to a boil, cook for two minutes.

Wrap a thick-walled cast-iron frying pan with a towel on the outside.

Divide the dough into large and small parts in a ratio of one to three.

Separate a small piece from the smaller part; it will be used as a stopper.

Divide the remaining portion in two.

Roll out most of the dough so that the cake hangs five to six centimeters from the pan on all sides. Place meat filling on top.

Lift the edges of the cake up and pinch.

Roll out the remaining part of the dough as a lid, cover the future baked goods with it, and connect it to the side edges of the dough.

Use another remaining piece as a decoration with ray-shaped cuts: place the cake on the pie, pinch the cuts in pairs.

Make a small hole in the middle of baking and cover it with a “cork” of dough. This hole is necessary for pouring broth.

Grease the pie with melted butter, place in the oven for two or two and a half hours, cooking temperature - 200 degrees.

An hour or an hour and a half after the start of cooking, remove the pie, open the cork, pour in a glass of broth or water-oil mixture, close the cork again and finish baking the pie in the oven.

If the top of the baked goods is already well browned, but the filling is not ready, you need to take baking paper, crumple it, moisten it with cold water and place it on the pie in this form. This method will save the dish from premature burning.

The readiness of the pie is determined by the readiness of its filling; you can taste it by opening the “cork”.

Serve the pie hot, in the same form in which it was prepared. Cut the lid of the pie in a circle, put a piece of this lid on a plate for each eater. Cut the remaining pastry together with the bottom, serve the bottom part with the filling as well.

Belesh is a famous Tatar dish, very tasty and nutritious. No holiday meal is complete without it, try it and you will want to try it again!

The recipes for its preparation are very different, but the traditional ingredients are potatoes, beef, and onions. This national dish is a large closed pie, it is formed into a round shape and a large amount of filling is placed.

To prepare we will need:

For filling:

Beef pulp 500 gr.
Potatoes 15-17 pcs.
Onions 7-8 pcs.
Cumin or dill seeds 1/3 tsp.
Salt, ground black pepper to taste

For the test:

Rendered animal or vegetable fat 2-3 tbsp.
Water 200 gr.
Flour 2 tbsp.
Salt to taste

Preparation:

Pour water, salt, rendered animal or vegetable fat into a bowl (you can use regular sunflower oil) - stir well with a whisk. Add sifted flour and knead the dough. When the dough stops sticking to your hands, it is ready. Cover with a clean napkin or towel and leave to rest.

Let's start preparing the filling. Peel the onion, rinse in cold water and finely chop. We wash the beef pulp and cut it into cubes.

Wash the potatoes thoroughly, peel them and cut them into cubes. In a large bowl, combine the filling, add salt, pepper, cumin or dill seeds, and mix. The filling is ready.

Divide the dough into 4 parts - the first is slightly more than half, from the second we form a circle with a diameter of approximately 2 cm, and the rest is divided into 2 parts. Roll out the largest part with a rolling pin, if necessary, sprinkle with flour so that it does not stick to your hands and the board. The thickness should be approximately 2-3 mm. Grease a baking dish with vegetable oil and place the rolled out dough there. Carefully add the filling and seal the edges.

We roll out two identical pieces in the same way, cut one part into segments, place it on the second circle and pinch the edges.

Then we connect the edges of the cut part. We cut a hole in the center and cover it with a circle approximately 2 mm in diameter.

Balish is one of the most satisfying, tasty and popular dishes of Tatar cuisine. It belongs to the category of ritual foods: not a single Tatar wedding is complete without it. Balish is also prepared for other festive occasions, as it symbolizes prosperity and well-being. There are actually two types of balish: zur and wak. The first option is a large closed pie, the second is pies that can be both closed and open. The filling for zur-balish has a traditional composition, laid out in layers; the preparation of wak-balish allows more freedom. Each Tatar woman prepares both baking options in her own way. The main difference is the composition of the test. Traditional balish dough is made unleavened, but modern housewives prefer to cook it with fermented milk products. Some people use yeast to make it, but then cooking the pie takes a lot of time. The taste of the dish depends on the dough, so you should approach its choice seriously.

Seasonings for a delicious dish

Despite the fact that Tatar cuisine is replete with the most aromatic spices, they are practically not added to the pie. There is a completely logical explanation for this: seasonings with a bright, characteristic smell will overwhelm the delicate natural taste of the products from which the dish is prepared. Therefore, recipes for Tatar pies with meat and potatoes only allow the use of salt and ground black pepper. In rare cases, one (no more!) bay leaf is added to the filling.

Cooking features

The preparation of unleavened and yeast dough cannot be the same, the technology varies, but following several rules will be required regardless of the recipe if you want to achieve the best result.

It is customary to use high-quality wheat flour for balish dough, containing a large amount of gluten. After all, the dough should be rolled out thinly, but be strong and elastic. When baking balish, it is important to ensure tightness so that the filling simmers inside the pie, like in a cauldron.
The flour must be sifted before use. This is necessary to saturate the dough with oxygen and eliminate the risk of small debris and insect larvae getting into the dough.
First, the dough products are mixed by hand, then kneading is done, also by hand. You need to knead until the dough stops sticking to your hands. If you have a bread machine, you can trust this unit to knead the dough.
To prepare yeast dough, do not use hot or cold foods, otherwise the yeast will not work and the dough will not work.
Regardless of what recipe the dough was prepared from, you need to let it rest for at least 30 minutes - then it will become more manageable and elastic, and it will be easier to roll it out thin.

From the finished dough for preparing zur-balish, roll out 2 layers of different sizes. One covers the bottom and sides of the mold, the second serves as a lid. Be sure to leave a hole in the center to add broth inside the pie. The scraps of dough are not thrown away; they are used to make decorations for the pie and a ball to cover the hole. To prepare wak-balish, a small piece is separated from the dough, a flat cake is formed from it, the filling is placed on it, then the edges are lifted and the flat cake is formed into a “bag” with or without a small hole on top.

The dough for all types of balish can be prepared according to the same recipe.

Tatar pie zur belish, step-by-step recipe with photos

STEP-BY-STEP COOKING RECIPE

Step 1

Mix sour cream, kefir, 0.5 tsp. salt, add flour with baking powder, knead the dough, do not add all the flour at once, you may need more or less. The dough turns out soft, very pleasant to the touch, you don’t need to knead it for a long time, just so that it becomes elastic. Wrap the dough in film and leave it to “rest” for 30 minutes, and at this time prepare the filling

Step 2

For the filling, cut the beef and potatoes into cubes, chop the onion finely, add salt and pepper, and mix well.

Step 3

Separate a piece of 150-170 grams from the dough; it will be used for a “lid”, decoration and a small cork ball that will cover a small hole in the pie. Roll out the rest of the dough into a flat cake and place it in a greased pan so that the edges of the dough protrude slightly beyond the pan.

Step 4

We put the filling in the mold with the dough, take 100 g from the rest of the dough, roll it into a circle, it is much smaller than the diameter of my mold, put it in the middle of the filling, fasten the dough in a circle, pinch it.

Step 5

From the remaining dough we leave about 15-20 g for the cork ball, and from the rest we roll out a thin circle-decoration with approximately the diameter of our “lid”, make cuts in the dough with a roller or knife.

Step 6

We place the dough in the center, fasten it with the seam that we made when pinching the pie and connect the cut notches together to create a pattern.

Step 7

Make a hole in the center about 1.5-2 cm in diameter, close it with a cork ball and place the pie in an oven preheated to 180 g for 2.5 hours. After 40-50 minutes, open the “cork” and pour in a little broth. I didn't add broth since I already had enough of it in the pie. Whether or not to add broth will depend on the starchiness of the potatoes. Reduce temperature to 150 -160 degrees and finish baking the pie.

Step 8

Remove the finished pie from the oven, grease with butter, cover with parchment and a towel, and let stand for 15-20 minutes.

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Unleavened dough for balish

wheat flour - 0.6–0.7 kg;
water - 0.3 kg;
salt - 5 g;
refined vegetable oil - 120 ml.

Cooking method:

Sift the flour.
Boil water and pour out the required amount.
Pour oil into boiling water, add salt, mix well.
Make a well in the center of the flour pile and pour the liquid mixture into it.
Knead a dough that is dense and elastic and does not stick to your hands.

Cover the dough with cling film to prevent it from becoming crusty and leave for half an hour. After the specified time has passed, you can start preparing the pie. While the dough is resting, you can start preparing the filling. If it takes longer than half an hour, the dough will “wait.”

Yeast dough for balish

dry yeast - 10 g;
milk - 0.2 l;
butter - 100 g;
chicken eggs - 2 pcs.;
wheat flour - 0.45–0.55 kg;
salt - to taste;
sugar - 5 g.

Cooking method:

Heat the milk to about 30–40 degrees. Add sugar and dry yeast to it. Stir. Cover the container with a clean cloth and leave for 15 minutes.
Melt the butter over low heat or in a water bath. You can also do this using a microwave.
Break the eggs into a bowl, add salt to them, and beat with a whisk.
Combine eggs with melted butter and stir. Add the dough and stir again.
Sift the flour. Add it to the liquid mixture in portions and knead the dough.
Cover the dough with a cloth and leave in a warm place for 1-2 hours.

When the dough has risen, that is, has increased by 2–2.5 times, knead it with your hands and start preparing the pie.

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Zur belish - Tatar pie with potatoes and meat.

Zur belish - translated from Tatar as “big pie”, it can feed a large company tasty and satisfying. This is a tall pie, its filling can be beef, poultry (oh, goose - yummy!), offal in combination with potatoes, pumpkin, cereals, cabbage. Usually zur belish is prepared on holidays for dear guests, or on weekends for family and friends.

Cooking time: 200 minutes Servings: 12 You will need: Unleavened dough: Sour cream - 200 gr., Kefir (yogurt) - 150 gr., Egg - 1 pc., Vegetable oil - 1 tbsp., Butter - 150 gr. , Salt - 0.5 tsp, Tea soda - 1 tsp, Flour - 700 gr. For the filling: Meat with fat (beef + lamb + goose meat is an ideal combination, but you can take just one type of meat, for example, beef) - 1.5 kg, Potatoes - 1.5 kg, Onions - 2 pcs. (large), Salt - 0.5 tbsp, Ground black pepper - to taste *Broth for pouring into the pie (beef or chicken, if there is no broth - below in the recipe it is written in more detail what to do) - 1 glass How to cook: 1 For the dough: In a cup, mix sour cream, kefir, egg, vegetable oil, melted butter at room temperature, salt. Quench the tea soda with vinegar and add to the cup. Add flour, knead the dough. Cover the dough with a kitchen napkin and leave to rest while we prepare the filling. 2. For the filling: Cut the meat into small cubes, approximately 2 cm wide. Cut the potatoes into cubes 1.5-2 cm wide, I cut them in a food processor. Finely chop the onion. In a bowl, mix meat, onion, potatoes, salt and pepper to taste. 3. *About the broth: if you have ready-made beef or chicken broth, that’s good, but if you don’t, it doesn’t matter either. Pour 300 ml into a small saucepan. water, add 50 gr. butter, 1/3 tsp. salt, bring everything to a boil. Boil for a couple of minutes - and our broth for pouring is ready. 4. The preparations are all done, let’s assemble our pie. Wrap a thick-walled frying pan, preferably cast iron, on the outside with a towel so that the edges of the dough do not tear. 5. Knead the dough with your hands again and divide in proportions 1 to 3. Most of it will go to the bottom. From the smaller part we separate a small piece, the size of a pea, this will be our “navel” (tat. “kendek”), which will cover the hole for pouring in the broth. Divide the remaining piece into 2 parts - this will be the “lid” of the pie and the decoration, but you can do without the decoration and just make one lid. Roll out most of the dough so that its edges hang 5-6 cm from the pan. Place the prepared filling in the pan on the rolled out dough. Gather the edges of the dough towards the top and pinch as shown in the photo. Roll out a piece of dough for the “lid”, cover the pie and pinch the side edges of the dough. Roll out a piece of dough for decoration, the same size as the “lid”, make ray-shaped cuts, as shown in the photo, place it on the “lid”, pinch the edges, and pinch the cuts in pairs. In the middle of the pie, make a hole the size of a coin and cover it with a “belly button”; we will then pour the broth into this hole. Grease the pie with melted butter and bake in an already preheated oven to 200 degrees. for 2-2.5 hours. An hour and a half after baking, we take out our pie, open the “navel” and pour 1 glass of broth into it (maybe a little less or more, it all depends on the presence of juice in the pie), close the “navel” and send it back to the oven. If the top of the pie has already browned enough, and there is still a lot of time before it is completely cooked, you need to take baking paper, crumple it, wet it with cold water, squeeze it a little so that it does not drip, and cover the top of the pie. This method will save the cake from burning the dough. How do you know if the pie is ready or not? Open the lid, taste the meat and potatoes for doneness, if ready, serve immediately, if not, bake further. How to serve and how to cut? Serve immediately hot, in the same form in which it was baked. We cut the lid of the pie in a circle, and put a piece of dough and potatoes with meat on everyone’s plate, and then cut the pie together with the bottom, and serve the bottom crust of the dough (soaked in juices and broth) with the filling. It is so customary that each guest must try the lid, the filling, and the bottom of the pie.

Bon appetit! Author: Venera Osepchuk

Balish dough with sour cream and butter

wheat flour - 1 kg;
sour cream - 0.5 l;
butter - 0.25 kg;
salt - to taste.

Cooking method:

Remove the butter from the refrigerator in advance to soften it.
Combine the softened butter with sour cream and mix thoroughly, trying to make the mixture homogeneous.
Combine the sifted flour with salt.
Add it to the sour cream and butter mixture and quickly knead the dough.

The dough for this recipe turns out elastic, even if you roll it out immediately after cooking. It is not cheap, but still balish is a festive cake and it is not customary to skimp on it.

Ingredients for Tatar pie with meat and potatoes “Balesh”

Potatoes - 14 pcs.
Meat – 1 kg
Onions - 2 pcs.
Butter - 50 g
Sour cream – 250 g
Chicken egg - 2 pcs
Wheat flour – 1 kg
Salt - to taste
Sugar - 1 tsp.
Water – 100 ml
Black pepper - to taste
Milk – 100 ml
Mayonnaise - 2 tbsp. l.
Sunflower oil - 2 tbsp. l.

Balish dough with kefir

flour - 0.5 kg;
butter - 100 g;
chicken egg - 1 pc.;
kefir - 125 ml;
soda - 2-3 g;
salt - 5 g.

Cooking method:

Beat the egg with salt.
Melt the butter, mix with the egg.
Pour baking soda into kefir and stir.
Sift the flour.
Combine the egg-butter mixture with kefir and pour into a container with flour.
Mix first with a spoon, then knead the dough with your hands.

Let the dough rest for 30 minutes and begin preparing the base for the balish.

Balish is a national Tatar dish, a closed pie that is prepared in a special way. The dish is considered festive; its preparation takes a lot of time and effort, but the result will justify the effort. You are unlikely to be able to prepare this dish from purchased dough, but there are many recipes for making the dough yourself.

Vak belyash - Tatar and Bashkir recipes in the oven, slow cooker, with meat, potatoes and rice

Vak belyash is a delicious Tatar pie often filled with meat, which only vegetarians can refuse to try. The relatively simple preparation of such baked goods makes it a priority compared to other versions.

How to prepare vak belyash?

Vak belyash is a recipe that, in its classic version, involves the use of yeast-free dough and a filling based on minced meat with the addition of vegetables, herbs, and, less often, other components. The products are baked in the oven, which makes them healthier than classic belyashi fried in oil.

The dough is kneaded with kefir, sour cream, milk with the addition of baking powder or slaked baking soda.
For filling, use finely chopped meat, less often twisted in a meat grinder.
The filling is often prepared with the addition of vegetables: potatoes or pumpkin.
For juiciness, during the heat treatment the products are supplemented with broth, which is poured into the holes.
Vak belyashi is made from dough, cutting out round cakes from it, and filling, which is placed in the center of the pieces. The edges of the dough are folded up, pinched in the form of an accordion, leaving holes in the center.

Dough for vak whites

Preparing vak belyash includes such an important step as kneading the dough. The final result and taste of the finished products will partially depend on the quality of its execution. In the classic version, the flour base is prepared with kefir and butter, which is pre-frozen for easy grating.

Ingredients:

flour – 800 g;

kefir – 0.5 l;

butter – 250 g;

salt and soda - 1 teaspoon each.

Preparation

Grind the butter, grind the shavings with flour.
Add soda and salt to kefir, mix, pour into flour and butter.
Knead the mass and leave it under the film for a while.

Vak belyash in Tatar - recipe

Vak belyash in Tatar style in the oven is a recipe for classic products, which without any doubt is worth implementing in your kitchen, evaluating the characteristics of the resulting dish and enjoying the excellent taste of the ruddy products. As a flour base, you should prepare the dough according to the traditional recipe using kefir and butter.

Ingredients:

dough for wack whites – 1 portion;
veal – 0.5 kg;
onion – 250 g;
potatoes – 7 pcs.;
broth – 300 ml;
salt, pepper, egg yolk.

Preparation

Knead the classic dough for wack whites and leave under the film.
Cut the meat, potatoes and onions into cubes as small as possible.
Mix the filling ingredients, seasoning to taste with salt and pepper.
The dough is divided into 20 portions, each is turned into a flat cake, filled with filling and, tucking the edges up, gives it the desired shape with a hole.
Place the pieces in an oven preheated to 180 degrees for 25 minutes.
Add 3 tablespoons of broth to each vak belyash, grease the products with yolk, and bake for another 30 minutes.

Vak belyash in Bashkir

The dough for wack whites in the oven can be prepared with margarine, which is melted in a water bath or in a microwave oven. In this case, the amount of kefir used is less than usual, making the products more sandy and delicate in taste. Add flour until the flour ball is no longer sticky.

Ingredients:

margarine – 250 g;
kefir – 7 tbsp. spoon;
soda and salt in the dough - 0.5 teaspoon each;
flour – 400-500 g;
lamb – 0.5 kg;
onion – 250 g;
potatoes – 700 g;
salt, pepper, butter.

Preparation

The dough is kneaded from margarine, kefir, soda, salt and flour.
Finely chop the lamb.
Add onions, potatoes, salt, pepper and mix.
The dough and filling are made into products with a hole on top, putting a piece of butter into each vak belyash.
Place the preparations on a baking sheet and bake for 30-40 minutes at 180 degrees.

Vak belyash recipe with sour cream

If you prepare the dough for vak belyashi with sour cream, the products will turn out softer, especially if you wrap the delicacy after baking and let it steam. The filling can be a combination of traditional lamb or beef with potatoes or medium-sized turkey meat. For flavor, you can season the filling with herbs.

Ingredients:

margarine – 250 g;
sour cream – 250 g;
egg – 1 pc.;
flour – 400-500 g;
meat – 400 g;
onion – 200 g;
potatoes – 600 g;
salt, pepper, herbs.

Preparation

Combine an egg beaten with salt, sour cream, salt, and soft margarine.
Add flour and knead the dough.
Chop the meat, potatoes and onions very finely, mix with salt, pepper and herbs.
Form blanks from rolled out portions of dough and filling with a hole on top and place on a baking sheet.
Bake delicious vak belyashi for 30-40 minutes at 180 degrees.

Vak belyashi on kefir

Another version of preparing dough with kefir will be presented below. Its difference from the classic version is in the addition of water and the use of two types of oils at the same time: vegetable and butter. The finished products are even more tender, fluffy and airy. The filling in this case will be chicken with vegetables.

Ingredients:

butter – 60 g;
vegetable oil – 40 g;
kefir – 250 ml;
warm water – 50 ml;
flour – 500-600 g;
chicken fillet – 500 g;
onion – 250 g;
potatoes – 900 g;
salt, pepper, butter or broth.

Preparation

Knead the dough for vak whites using kefir, mixing it with two types of oil, salt, water and flour.
Grind chicken with onions and potatoes, season to taste with salt and pepper.
Make pieces from portions of dough and filling and bake at 180 degrees for 1 hour.
After 30 minutes, pour a little broth or melted butter into the holes.

Recipe for vak belyash with meat and potatoes

The following recipe for baked whites in the oven with a classic filling of meat and potatoes is made with dough prepared in milk. The finished products are crispier when fresh and moderately soft after cooling. The filling can be supplemented with ground or crushed laurel for flavor.

Ingredients:

margarine – 250 g;
milk – 350 ml;
egg – 2 pcs.;
flour – 500-700 g;
quenched soda – 0.5 teaspoon;
meat – 500 g;
onion – 250 g;
potatoes – 900 g;
salt, pepper, bay.

Preparation

Grind margarine with flour.
Add beaten eggs mixed with milk, salt and vinegar-quenched soda.
The dough is kneaded, divided into portions, and turned into flat cakes.
Finely chop the meat, onions and potatoes, season with salt, pepper and bay leaves, fill with the mixture, and give the products the desired shape.
Vak belyashi with meat is baked for 45 minutes.

Vak belyash with minced meat

If you don’t have the time or desire to bother with cutting meat, you can simply twist it through a meat grinder or even use ready-made purchased minced meat. The meat component is always accompanied by chopped potatoes and onions, and for juiciness, broth is poured into the filling while the products are baking.

Ingredients:

margarine – 150 g;
milk – 250 ml;
sugar – 1 tbsp. spoons;
egg – 3 pcs.;
flour – 800-1000 g;
quenched soda and salt - 1 teaspoon each;
minced meat – 700 g;
onion – 250 g;
potatoes – 700 g;
salt, pepper, broth.

Preparation

Grind margarine with flour.
Mix eggs, milk, salt, soda, sugar, pour into the flour mixture, knead until a non-sticky lump is obtained.
Combine the minced meat with chopped vegetables and season to taste.
Form the dough and filling into the product and place it in an oven preheated to 180 degrees.
After 30 minutes, add a little broth to each wok of white meat with minced meat and potatoes and bake the delicacy for another 20 minutes.

Vak belyash from puff pastry

You can speed up the preparation of the dish by using ready-made crispy puff pastry for wack whites in the oven. In this case, it is preferable to do without potatoes, which require long-term heat treatment, replacing them with sautéed vegetables, grated hard cheese and fresh herbs.

Ingredients:

puff pastry – 500 g;
minced meat – 500 g;
onions and carrots - 1 pc.;
cheese – 150 g;
egg – 1 pc.;
salt, pepper, herbs.

Preparation

Sauté onions and carrots, mix into minced meat along with cheese shavings.
Season the mixture to taste with salt, pepper, and herbs.
Roll out the dough, cut out circles in half and make a hole about a centimeter in diameter.
Place the filling on whole pieces, cover them with circles with a hole, and pinch the edges.
Each vak belyash is brushed with egg and baked for 30 minutes at 190 degrees.

Vak belyash with rice

Potatoes in the filling can be replaced with rice, which must first be boiled until fully cooked. In this case, the filling composition must be supplemented with lamb fat or butter, and during the baking process, do not neglect the recommendations for adding broth - this will provide the products with the missing juiciness.

Ingredients:

classic dough for wack whites – 1 portion;
meat – 600 g;
rice – 100 g;
lamb fat – 100 g;
onions – 3 pcs.;
broth – 300 ml;
salt pepper.

Preparation

Knead the dough.
Mix chopped meat, onion, fat and boiled rice.
They season the filling, fill the dough cakes with it, and give the products a characteristic shape.
Bake the pieces at 180 degrees for 30 minutes.
Pour a couple of tablespoons of broth into each wak of white meat with rice and minced meat and bake for another 20 minutes.

Vak belyash with pumpkin and chicken

Tatar pastries filled with chicken and pumpkin pulp are amazingly tender and juicy. For piquancy, you can add a little finely chopped herbs or chopped garlic to the filling. As a flour base, it is preferable to knead the classic dough for wak whites with kefir.

Ingredients:

classic dough for wack whites – 1 portion;
chicken fillet – 600 g;
pumpkin – 500 g;
onions – 3 pcs.;
broth – 300 ml;
salt pepper.

Preparation

Chop the chicken and onion into small pieces, and grate the pumpkin.
Mix the ingredients, season with salt and pepper.
Tatar products are made from dough and filling prepared in advance and placed in the oven for 20 minutes.
Pour a little broth into each wok of white meat with chicken and return to the device for another 15 minutes.

Sweet wack whites

Any dish has non-standard interpretations and versions that are far from classic. In this case, it will be sweet vak belyash with rice and raisins, prepared according to the following recipe. The filling acquires additional flavor characteristics by adding nutmeg pumpkin cut into cups.

Ingredients:

classic dough for wack whites – 1 portion;
rice – 150 g;
pumpkin – 200 g;
raisins – 150 g;
sugar – 50 g;
butter – 100 g.

Preparation

Boiled rice is mixed with steamed raisins, pumpkin, sugar and soft butter.
Tatar belyashi with a small hole on top are made from portions of dough and filling.
Bake the treat for 30 minutes at 200 degrees.

Vak belyash in a slow cooker

The following recipe for wak white meat with meat will allow you to prepare a delicacy using a multi-cooker. If you wish, you can simplify your task by preparing one large product, dividing it into portions when serving. When baking individually, you will have to spend a lot of time waiting for the process to complete.

Ingredients:

classic dough for wack whites – 0.5 servings;
meat – 350 g;
butter – 50 g;
onion – 1 pc.;
salt pepper.

Preparation

Knead the dough.
Chop the meat and onion into small pieces and mix with butter, salt and pepper.
Roll out the dough, prepare portions or one large white dough, place in an oiled bowl.
Vak belyash is baked at “Baking” for 1 hour.

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