The phrase "vak-belyash" is translated from Tatar as little pie. This appetizing and easy-to-prepare pastry is the hallmark and pride of the Bashkir and Tatar cuisines. In addition to the classic version, there are many variations of the wak-whites recipe that allow you to experiment with the ingredients of the dough and filling.

Satisfying and very tasty dish perfect for both holiday table as well as daily diet. Pies are easy to carry and store, so they can be baked for children to school or on the road, for example, as a train ride. Even the next day after cooking, the tank-whites do not lose amazing taste, so diligent hostess enough to warm them up to quickly and without special efforts feed the family.

How to cook wak-belyash: basic principles

Wak-belyashi are baked in the oven, which distinguishes them from classic whites, which are fried in a frying pan in a fair amount of oil. Beef, lamb, less often poultry with the addition of spices and vegetables are used as fillings for wak-belyashi, usually onions and potatoes, sometimes pumpkin. The meat is usually finely chopped and not twisted, but if only minced meat is at hand, then it will do.

In any recipe for wak-belyash, an important step is kneading the dough. It is made on sour cream or kefir, sometimes on milk, with margarine or butter, with the addition baking soda or baking powder. The dough is very simple, but it must be kneaded with high quality, and then be sure to let it “rest”, then it will be easy to work with it.

After the filling and dough are ready, it remains to mold the pies and send them on a baking sheet to the oven. The algorithm is the following. An oblong sausage is formed from the dough with your hands. Then it is divided into identical portioned pieces, which are rolled into cakes. Before sculpting wak-belyashi, a prepared filling is placed in the center of each circle of dough.

Then the edges of the cake with the filling are successively pinched, leaving a hole in the center that plays important role. The fact is that wak-belyashi are prepared in two stages. At the first, the molded pies are placed in the oven for about half an hour, during which time the dough hardens. At the second stage, broth is added to the holes, and wak-whites are baked for another half an hour, turning into a kind of saucepan, in which the filling languishes in the broth, and the dough acquires an unimaginable aroma.

Classic dough for wak-belyash on kefir

Traditionally, the dough is made with butter and kefir. The oil can be slightly frozen to make it easier to rub. Grated butter is mixed with flour. Then kefir is poured into this mixture, to which right amount soda and salt. The dough must be kneaded very carefully and left for half an hour under a film or bowl. After which it is ready to work.

Ingredients:

• kefir - 500 ml;
• flour - 800 grams;
• oil - 250 grams;
• soda - 1 teaspoon;
• salt - to taste.

Dough with margarine

Margarine is a perfect alternative to butter. Moreover, in this recipe, wak-belyash turns out to be more delicate in taste due to the fact that less yogurt the dough will be more crumbly. Margarine does not rub like butter, but is melted in a microwave oven or in a water bath and mixed with flour, after which the dough is cooked according to classic version.

Tatar classic vac-whites

Traditional Tatar vak-belyashi are prepared from kefir dough, the filling consists of broth and a mixture of potatoes, onions and meat, veal or lamb.

Ingredients:

• one serving of kefir dough;
• lamb or veal - 500 grams;
• potatoes - 7 medium tubers;
• onion- 250 grams;
• broth or boiled water- 300 ml;
• salt and spices for the filling - to taste;

1. Finely chop meat, onion and potatoes.
2. Stir the filling, add salt to taste, pepper and other favorite spices.
3. Bake for about half an hour in the oven at 180 ° C.
4. Take out a baking sheet, pour two or three tablespoons of broth into each pie, grease with yolk, bake for another half hour.

Puff pastry

Most fast way bake pies - use ready-made puff pastry. In this case, it is better to make wak-belyash with minced meat, which cooks faster than minced meat. For the same reason, potatoes are removed from the filling. It is replaced with browned vegetables: carrots and onions, fresh herbs and hard cheeses.

• puff pastry - 500 grams;
• browned vegetables - one onion and carrots;
• minced meat - 500 grams;
• cheese - 150 grams;
• salt, herbs and spices for the filling - to taste;
• broth - 300 ml;
• yolk - for greasing pies.

1. Mix the meat with grated cheese and browned vegetables, add spices, herbs and salt to taste.
2. From the dough, make small identical cakes and put the prepared stuffing in their center.
3. Blind wak-whites, not forgetting to leave a hole for the broth, and put them on a baking sheet.
4. Brush with egg yolk and bake for 15 minutes at 180°C.
5. Then take it out, pour the broth into the holes and bake for another 15 minutes.

Sweet wack whites

it light pastries very fond of children and vegetarians for fragrant, rich taste. And the housewives prefer this recipe for wak-belyash for simplicity and originality. Although sweet option far from traditional culinary standards, where meat is necessarily present in the filling, this does not make pastries less tasty. For the filling, sweet varieties of pumpkin, rice, raisins are used.

• one serving of classic kefir dough;
• butter- 100g;
• pumpkin - 200 grams;
• boiled rice and raisins - 150 grams each;
• granulated sugar- 50 grams;
• yolk - for greasing pies.

1. Prepare the dough, cover it with a film.
2. Mix steamed raisins and pumpkin cut into small cubes with rice, soft butter and sugar.
3. Divide the dough into portioned pieces, roll into cakes, put the filling in their center.
4. Blind pies with holes.
5. Lubricate with yolk and bake until tender at 200 ° C for about half an hour.

• To make wak-belyashi soft when serving, you need to line the pan with a towel, then put the pastries into it, cover with another towel on top and close the lid. After cooling, the pies will become soft again if they are heated in the microwave.
• The broth can be added with a spoon to each pie, but it is much more convenient to use a gravy boat with a spout or a teapot for this.

• If not meat broth or you just don’t want to cook it, then you can get by with mushroom or vegetable broth, broth from a cube and even water in which spices and butter should be boiled.
• If there is absolutely no time to sculpt and bake a lot of pies, you can cook a large, round belyash(pie) from the same ingredients and according to the same principles. To the bottom round shape a circle of dough is placed, on it is the filling, on top is another thin cake, in the center of which there is a hole for the broth.

Good afternoon. Let's continue the topic of cooking whites today. Only we will cook them not, as in the last article, but in the oven. it great alternative for those who, for whatever reason, limit the consumption of fried foods.

Are you trying to lower your cholesterol, or are you lowering your overall daily calorie content, in all cases, replacing fried with baked helps a lot.

Cooking whites in the oven may look different. It depends on the type of dough and the type of filling. But in any case, if you follow the sequence of steps that we will discuss below, you can bake delicious and fragrant belyashi.

Please note that you do not need to strictly follow the recipes in terms of filling and dough combinations. The dough can be safely taken from one recipe, and the filling from another.

Lush whites in the oven from yeast dough in milk

Let's start with classic recipe yeast test. This option is for those who are ready to devote a lot of time to cooking, waiting for the dough to rise. But the wait is worth it. The dough is fluffy and crispy. It's incredibly delicious.

Ingredients:

• Flour - 3 cups (glass - 250 ml)
• Butter - 50 gr
• Milk - 1 cup (250 ml)
• Dry yeast - 1 tsp
• Sugar - 1 tsp
• Salt - 1 tsp
• 2 eggs
• Minced meat - 300 g
• Onion - 2 pcs

If you, like me, cook minced meat yourself, then you probably immediately put onion and salt in it. In this case, the onion is not needed in the recipe.

Cooking:

1. Cooking dough. To do this, pour dry yeast into a plate, add 1 tsp of sugar, 1 tsp of flour and 3 tablespoons of warm milk. Mix thoroughly until smooth and put in a warm place for 15-20 minutes.

During this time, the yeast will rise from the liquid slurry to get a thick foamy mixture.

2. Let's start kneading the dough. We take a deep bowl (immediately expect that the dough will rise in it), pour the sifted flour into it, pour in the yeast that has come up and warm milk, add a teaspoon of salt without a slide and 2 eggs. At the end, add melted butter.

Important: the oil should not be hot. Having melted it, you need to wait until it cools down a bit. And instead of all this, you can simply grate the bar on a fine grater

3. Knead the dough first with a spoon and then with your hands. At the same time, it is not necessary to ensure that it stops sticking and becomes smooth. Just make sure all the ingredients are well mixed.

Ready dough in the same bowl, cover with a dry, clean towel and put in a warm place for 1 hour.

4. When the dough has risen, lightly knead it and put it on a plate for further cooking.

5. We prepare the filling by mixing minced meat with finely chopped onions with the addition of two tablespoons of vegetable oil. Be sure to salt and pepper, otherwise the meat will be insipid.

I repeat, if there is already onion in the minced meat, the above steps do not need to be done.

For further work, we wet our hands and work surface vegetable oil

6. We pinch off a piece of dough the size of an egg or a little more and knead it into a cake about 1 centimeter thick.

7. In the middle of the cake, put one tablespoon of minced meat and collect the whites, pinching the edges with an accordion.

It turns out belyash with an open center.

8. In a similar way, we sculpt the remaining whites, put them on a baking sheet greased with butter, cover with a towel and leave to proof for another 20 minutes. Then we send them to the oven, heated to 180 degrees for 40 minutes.

From the indicated amount of ingredients, 12 whites are obtained.

To make the dough rosy, 10 minutes before the end of baking, grease them with egg yolk.

Ready. Enjoy your meal!

A step-by-step recipe for kefir dough without yeast

If cooking time yeast dough if you don't have it, you can make it yeast-free. For splendor, in this case, add soda, it reacts well in kefir and you don’t even need to extinguish it.

Ingredients:

• Kefir (2.5%) - 500 ml
• Flour - 800-850 g
• 2 eggs
• Soda - 0.5 tsp
• Salt - 0.5 tsp
• Sugar - 1 tsp
• Minced meat - 500 g
• Onion - 2 pcs

From these ingredients, you can cook 20 whites

Cooking:

1. Pour kefir into a deep bowl and add soda, salt, sugar and eggs to it. Thoroughly mix everything until a homogeneous mixture.

2. In kefir, we begin to add in portions and mix in the sifted flour with a spoon.

3. When the dough gathers into one lump, put it on a table dusted with flour and continue kneading the dough on the table, periodically adding flour.

4. Knead the dough for 10-15 minutes until it becomes smooth and elastic.

5. Remove the finished dough into a bowl, cover with a towel and leave to rest for 20 minutes. At this time, you can prepare the filling. To do this, finely chop the onion or interrupt with a blender and mix with minced meat.

6. Put the rested dough on a table sprinkled with flour, cut off pieces from it the size of an egg and roll them with a rolling pin into thin flatbread.

7. In the middle of the cake, lay out the filling (1-1.5 tablespoons) and, pinching the edges, we stick the edges of the dough, leaving a small hole in the middle. Having blinded the belyash, lightly press it with the palm of your hand.

8. Then put the whites on a baking sheet covered with parchment paper and send to the oven, preheated to 180 degrees for 40 minutes.

When the whites are ready, grease them with butter and put a piece of butter in the middle so that it melts and flows inside

Ready. Enjoy your meal!

Video on how to cook open belyashi from puff pastry

Belyashi can also be made from puff pastry. In this case, it does not matter whether the dough is with or without yeast. Pay attention to how it is originally formed open dough. stuffing too interesting - stuffing with mushrooms.

Cooking Tatar belyashi with meat and potatoes in the oven

Well, let's finish the selection with a recipe for vac whites. This is a Tatar dish stuffed with minced meat and potatoes.

Ingredients:

• Flour - 4 cups (glass - 200 ml)
• Butter - 200 g
• Kefir - 300 ml
• Salt - 1 tsp
• Soda - 1/4 tsp
• Minced meat - 500 g
• Potato - 500 g
• Onion - 2 pcs

Cooking:

1. Add salt and soda to a bowl with sifted flour. Stir, add melted butter and mix thoroughly again until crumbly.

2. Then pour in kefir ( room temperature) and knead the dough. First with a spoon, then with your hands.

3. After kneading, a light and pliable dough is obtained, which must be put in the refrigerator for 30 minutes so that it rests and is easier to work with.

4. While the dough is resting, prepare the filling by mixing finely chopped onions with potatoes, cut into small cubes and minced meat. Salt and pepper to taste.

5. Divide the dough into 3-4 parts, roll them out with a sausage and cut each sausage into 5-7 parts.

6. We roll each piece into a thin cake, put 1 tablespoon of the filling in the middle and collect the edges of the cake into an accordion. In the middle of the resulting belyash we leave a small hole.

7. Ready whites spread on a baking sheet greased with vegetable oil and send the baking sheet to the oven, heated to 180 degrees for 40 minutes.

Ready. Enjoy your meal!

Thank you for your attention.

It is very interesting to get acquainted with the dishes different countries, cook and taste. I propose to cook Vak-belyash in Tatar style. The advantage of this small pie over the usual whites is that they are baked in the oven without oil and excess fat. For the filling, you can use different meats, in the original, of course, there is lamb or beef. AT this recipe minced veal was used.

Cooking wak-whites takes no more time than in the case of regular pies, but it turns out very tasty.

Ingredients for making wak-whites in the photo.

Prepare the dough: sift the flour and combine with cold butter, cut into cubes. Grind flour with butter into crumbs.

Kefir warm and combine with soda, stir and add to the flour with butter.

Knead soft dough. Wrap in a bag and leave for 30 minutes in the cold.

Prepare the filling by peeling potatoes and onions. Wash the vegetables and chop them finely.

Mix minced meat with chopped vegetables, add salt and spices. To stir thoroughly.

Divide the dough into small balls, which are then rolled into cakes. Put the filling of minced meat and vegetables in the middle of the cake.

Close the pie, pinching the edges, folding the boat, but do not forget to leave the middle of the pie open.

Put all whites on a baking sheet, put a piece of butter in each pie and pour 1 tbsp inside. water. This is to make it delicious juice white inside. Beat the egg with a fork and grease all the pies with it to give a beautiful color.

Many people prefer vac whites to ordinary whites and there are several reasons for this at once. Firstly, wak belyashi are cooked in the oven, which makes them not only less harmful, but also easier to prepare: if during deep-frying an inexperienced cook cannot be completely sure that it has reached readiness, then the meat is guaranteed to be baked in the oven . Another plus of baked whites is that the base for them is prepared without yeast, which means it does not need proofing and is quickly kneaded. It is about the test for vac whites in the oven that we will talk further.

Dough for vak belyashi on kefir - recipe

Despite the fact that the dough does not include yeast, it turns out to be quite light and fluffy, and all thanks to the fact that soda is the lifting force in the recipe. Due to the fact that it contains enough acid, there is no need to extinguish soda citrus juice or vinegar.

Ingredients:

• kefir - 240 ml;
• eggs - 2 pcs.;
• soda - 1/2 teaspoon;
• butter - 95 g;
• flour - 390 g.

Cooking

Mix flour immediately with baking soda and a good pinch of salt. Whisk a couple of eggs. Melt the butter and cool, then pour in the eggs and beat again. Pour the butter-egg mixture into the kefir, and then add the liquids to the dry mixture. Knead an elastic, almost non-sticky dough. At first, the mass will come out lumpy, but let it lie under the film for half an hour and the dough will become elastic. After the mixture has rested, it will be possible to proceed to molding.

Vak belyash - kefir dough recipe

For lovers of a slightly denser and crispier, practically shortcrust pastry, you will definitely like this cooking technology. The composition of the ingredients here is the same, but the method of kneading is categorically different.

Ingredients:

• kefir - 355 ml;
• flour - 475 g;
• butter - 190 g;
• eggs - 2 pcs.;
• soda - 1/2 teaspoon.

Cooking

Before starting cooking, make sure that the temperature of kefir is as close to room temperature as possible. If necessary, it can even be slightly warmed up or mixed with hot water. Next, add soda to kefir and leave it to activate for about a minute. Meanwhile, beat the eggs. Pour the kefir into the eggs and mix again.

Grind the flour with butter at room temperature, and pour the kefir mixture into the resulting crumb. When the dough becomes homogeneous and does not stick to your hands, put it aside, covering it with a film or a bag, and take care of the filling yourself. To get a crispy pastry for vak whites, roll it out thin enough and bake at high temperature(about 200 degrees).

Delicious dough for vac whites - recipe

You can also make dough with milk. Then the whites are even more crispy and less fluffy due to the fact that there is no soda in the recipe.

Ingredients:

• flour - 340 g;
• butter - 65 g;
• milk - 170 ml;
• egg - 1 pc.

Cooking

Before you prepare the dough for vac whites, combine the flour passed through a sieve with salt. Make a well in the center of the flour mound and pour in the milk and melted butter. Next, beat in the egg and gently stir the liquids together. Picking up flour from the edges with a fork, knead a dense and elastic dough set it aside and cover with a damp towel. Let rest while preparing the filling.

Wak-belyash aka wak-belish is Tatar pie, but not simple, but with a very juicy and fragrant filling.

Pastries are hearty and often replace the main course.

Wak-belish is served at lunch with a bowl of broth, with tea or just for a snack with a glass of tomato juice.

But how are Tatar pies prepared?

Wak-belyash - general principles of cooking

The dough for vac-belyash is kneaded on kefir with butter. Soda is used for loosening. But sometimes you can find recipes for a Tatar dish with yeast or puff pastry, which is also not prohibited.

There are a lot of fillings in wak-belyash and it mainly consists of

Cooking

Mix flour immediately with baking soda and a good pinch of salt. Whisk a couple of eggs. Melt the butter and cool, then pour in the eggs and beat again. Pour the butter-egg mixture into the kefir, and then add the liquids to the dry mixture. Knead an elastic, almost non-sticky dough. At first, the mass will come out lumpy, but let it lie under the film for half an hour and the dough will become elastic. After the mixture has rested, it will be possible to proceed to molding.

Vak belyash - kefir dough recipe

Fans of a slightly denser and crispy, almost shortcrust pastry, will certainly like this cooking technology. The composition of the ingredients here is the same, but the method of kneading is categorically different.

Ingredients:

• kefir - 355 ml;
• flour - 475 g;
• butter - 190 g;
• eggs - 2 pcs.;
• soda - 1/2 teaspoon.

Cooking

Before starting cooking, make sure that the temperature of kefir is as close to room temperature as possible. If necessary, it can even be slightly heated or mixed with hot water. Next, add soda to kefir and leave it to activate for about a minute. Meanwhile, beat the eggs. Pour the kefir into the eggs and mix again.

Grind the flour with butter at room temperature, and pour the kefir mixture into the resulting crumb. When the dough becomes homogeneous and does not stick to your hands, put it aside, covering it with a film or a bag, and take care of the filling yourself. To get a crispy dough for vac belyashi, roll it thin enough and bake at a high temperature (about 200 degrees).

Delicious dough for vac whites - recipe

You can also make dough with milk. Then the whites are even more crispy and less fluffy due to the fact that there is no soda in the recipe.

Ingredients:

• flour - 340 g;
• butter - 65 g;
• milk - 170 ml;
• egg - 1 pc.

Cooking

Before you prepare the dough for vac whites, combine the flour passed through a sieve with salt. Make a well in the center of the flour mound and pour in the milk and melted butter. Next, beat in the egg and gently stir the liquids together. Picking up flour from the edges with a fork, knead a dense and elastic dough, set it aside and cover with a damp towel. Let rest while preparing the filling.

A wonderful belyashi dish is fragrant, tasty and satisfying, but it is difficult to call it especially useful. A completely different matter is delicious and healthy wak-belyashi, which is loved and known in Bashkiria, Tatarstan and some other regions. But in our country, almost nothing is known about such a dish, so it's time to correct such an injustice and tell at least how you can cook dough for wak-whites in the oven.

Ingredients:

• Eggs - 2 pcs.;
• Margarine - 250 g;
• Kefir - 1 cup (any fat content);
• Flour - 6 tbsp. (sifted);
• Soda - 1 tsp;
• Salt - 1 tsp.

Cooking method:

Freeze margarine first in the freezer, and when it ceases to be soft, it should be grated or cut into shavings with a knife. Add 2 cups of flour to the margarine and grind it all into small crumbs. We also put soda, kefir, salt and eggs there - mix all these components thoroughly. Then, in the remaining small portions, add the remaining flour and knead the dough well, which, after kneading, must be covered with a bag or cling film.

Ingredients:

• Kefir - 1 glass;
• Flour - 3 cups;
• Eggs - 2 pcs.;
• Sugar - 1 tbsp. l.;
• Vegetable oil - 2 tbsp. l.;
• Salt and soda - 1 tsp each.

Recipe:

Pour into a large bowl a glass of kefir (no matter what fat content) and add soda. Leave this mixture for five minutes. In the meantime, beat the sugar with eggs and salt, which must then be added to kefir. Pour in also vegetable oil and slowly pour into the mixture three cups of flour, previously sifted. Knead the dough well and put it in the refrigerator for 30 minutes in a bag.

Yeast dough for wak-whites without kefir

Ingredients:

• Milk - 1 glass;
• Yeast - 7 g (bag);
• Sugar - 1 tbsp. l.;
• Salt - 1 tsp;
• Flour - 500 g;
• Vegetable oil - 6 tbsp. l.;
• Egg - 1 pc. (optional).

Cooking method:

Warm the milk a little, then dissolve the yeast and sugar in it. Over time, the milk will develop a "cap", this usually occurs after 10 minutes or less. Then add vegetable oil, salt, flour and an egg (optional) - knead the dough, which should not be very sticky and soft. Such Tatar dough without yogurt leave only in a warm place, where, with good kneading, it should double in volume. Therefore, take the capacity for it from this calculation. Also, the dough can be made in Tatar style without kefir and milk, just on the water. And if you prefer fresh yeast instead of dry, then take not 7 g, but 20 g for kneading dough.

"Quick" dough in milk for vac-whites

Ingredients:

• Milk - 1/2 cup;
• Sugar - 3 tsp;
• Fresh yeast - 50 g;
• Flour - 3.5 cups;
• Margarine 150 g

Recipe:

Grind sugar with yeast, and then dissolve margarine over low heat, which you need pour into milk. Cool the resulting mixture to room temperature. Grind sugar with yeast and add them to the mixture. Add flour gradually to the mixture and knead the dough. For greater elasticity, the test should be given time to "rest" for about 30 minutes.

Today I decided to pamper you with amazing pies called Vak belyash. First recipe vak belyash I learned from a young chef Tatar cuisine on the Crimean coast. A feature of the preparation of these pies is that the dough for them starts up quickly, without the use of yeast. That is, you do not have to wait until the dough rises and so on. The result is a hearty and very tasty dish.

In general, based on the characteristics of Tatar cuisine, vak belyash must be served with rich broth, but many of us prefer them with a cup of tea, because they are so tasty and appetizing!

The dough for vac belyashi should turn out to be especially tender, and therefore, to prepare it, we need the following ingredients:

• Butter (in case of its absence, you can use margarine) - 100 grams.
• Flour premium- 3-4 glasses.
• Chicken egg - 2 pieces.
• Kefir (or sour cream) - 1 cup.
• Salt - half a teaspoon.
• A pinch of soda.

But for the filling we need the following:

• Minced pork - 400 grams. The higher the fat percentage of minced meat, the better.
• Raw potatoes - 5 pieces. Small sizes.
• Onion - 3 pieces. Bigger.
• Salt.
• Ground black pepper.

Step by step preparation:

First of all, we need to prepare the dough.

Pour in 2 cups of flour. On the coarse grater rub butter. (For this, it is better to freeze it first). Grind the butter and flour with your palms to get a crumbly crumb.