Best Easy Russian Dish (Belyashi)
Belyashi is a traditional Russian dish that is very easy to make and quite delicious. It isn't expensive to make and a little goes a long way.
I started making this dish for my husband, whom is Russian, and at first I was a little intimidated by it because it was so foreign to me, and also because he said that it was his favorite dish that his mother made. After making it a few times, he has reassured me that I make it as well as his mom, and that makes me feel good.
There are several ways to make Belyashi, you can use either pork, beef, or even lamb or a combination of all three, and you can put whatever seasonings you wish. My favorite is dill seed, and that is what gives it that special,original flavor.
Belyashi is a flavorful meat surrounded by a fluffy pastry like dough that you can make from scratch or you can use the frozen dinner rolls that you get in the frozen section at your supermarket. For this recipe, I will be using the frozen rolls because they are easy, fast and just as tasty; but of course if you want to make this part from scratch then by all means do so.
- 1 to 2 Lbs. Shredded pork or beef, Can also be a mixture of beek and pork
- 1 Tbs Salt, can add more to your liking
- 1Ttsp Garlic powder, can add more to your liking
- 2 Tbs Dill seed, the more dill the better
- 1/2 Cup Extra Virgin Olive Oil, eyeball it
- 1 Whole onion
- 1 Package Frozen Dinner rolls, Or can make pastry from scratch
- 1/4 cup Flour
- Prep time: 30 min
- Cook time: 45 min
- Ready in: 1 hour 15 min
- Yields: 1 pound of meat makes approximately 20 Belyashi
- If you are using frozen dinner rolls then you must take them out of the freezer to thaw out and give the dough a chance to rise before you use it. I place however many rolls I will be using and put them on a cookie sheet and place saran wrap over it and let it set for a couple hours.
- Now to prepare the meat I usually put it in bowl or plate and season it with salt, garlic powder and dill. You can also use pepper; I usually omit the pepper because my husband has an allergy to pepper but you can season it with anything else to substitute the pepper.
- Add one finely chopped onion. I usually use the white onions but you can also use any type of onion that you wish.
- Mix all the dry ingredients together really good, I usually dig my hands in there and make sure that all the ingredients is folded into the meat so that the meat is evenly distributed with the seasoning. The seasonings in this part is what really brings out all that flavor in the meat. I have used beef and pork but I think that pork is more flavorful and not as heavy as beef.
- Then I usually roll out little balls of meat because it makes it easier to measure out how much meat you are going to put into the pastry. I know that if I have 20 balls of meat then I will need 20 rolls, although if you find that the dinner rolls are too big, you can always cut them in half or to whatever size you will need.
- When the dough is nice and thawed, it is ready to be rolled out. I usually put a little flour onto the board where I am rolling out the dough and roll out the dough into a small saucer size shell.
- Next take a ball of meat and place in center of the dough and then fold over the dough, just like you are making little pie pastries, same concept. I even take a little bit of water to seal the edges and then use a fork to seal the edges more and that gives it that pie look. It's also important to poke the meat pies a couple times with a fork to let out the steam.
- Traditionally, Belyashi is made into a round pastry and a small hole is left in the middle; I have made it like this before, but I like the pie look so I started making it like this, kind of to give it my own unique touch.
- After all the pies are filled then you will prepare the oil for frying the meat pies. You can use any kind of oil that you wish, I like to use the Extra Virgin Olive oil myself, it gives such a nice flavor to the meat and pastry and that is just my preference.
- You want to start out with a medium heat and make sure the oil is nice and hot before placing the meat pies into the oil. I prefer to cook it at a slower temperature so that it gives the meat inside a chance to cook really good before the outside gets too brown. I have found 5 minutes on each side is just about right and then I make sure that the pastry gets a nice golden brown before taking them out.
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|Serving size: 1|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Carbohydrates 39 g||13%|
|Protein 5 g||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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