I suggest you cook wonderful belyashi with minced chicken. The pies are very tasty, airy and juicy. Interesting in this recipe and the form of whites. You can submit them for breakfast and dinner, you can take with you to nature or to work. Chilled belyashi need to warm up in the microwave and they will again be as soon as removed from the pan. Try it!

Ingredients

For cooking whitewash with minced chicken you will need:

For the test:

dry yeast - 2 tsp;

milk - 1 cup;

salt - 0.5-1 tsp;

sugar - 2 tsp;

high-grade flour - 2 glasses.

For filling:

minced chicken - 400 g;

green onions - 1 bunch;

cold water - 50 ml;

salt, freshly ground black pepper - to taste;

vegetable oil for frying.

Glass with a capacity of 250 ml.

Cooking stages

Pour sugar, salt and dry yeast into the sifted flour.

Also add salt and pepper to the minced meat and pour in cold water, mix thoroughly.

Dough knead, divided into parts, weighing about 40 grams. Roll out each part a little and place in the center a tablespoon of minced meat.

Connect the ends of the dough in the form of a triangle, leaving a small hole in the center.

Heat vegetable oil in a frying pan. Spread the blankets down into the hot oil. Next, fry belyashy to ruddy on both sides on a small fire, covering the pan with a lid.

Ready delicious, ruddy belyashi with minced chicken served to the table hot.

Good appetite!

In flour, I immediately pour in two chicken eggs.
In the consistency be sure to add sunflower oil about one tablespoon.
Be sure to salt the future of the dough, we do it individually to taste.
And then add sugar, for this we use 2 teaspoons, that will be enough.

It is imperative that the dough rises. You need to add yeast quickly erected; we need one teaspoon of them.
Fill the whole consistency with warm boiled water.

Thoroughly mix the texture until smooth, should look like this is shown in the photo.
Yeast dough must be infused, so I cover it with a towel for an hour.
At this time, we will prepare the filling for the whites.
Look at the photo that we need to have on hand.

Chicken mince salt to taste as you like.
I will add black ground pepper and, to the taste, you can add more to the spicy lovers.

We clean the head of one small onion from the husk and rinse it under running water, this is so that when cutting it does not burst into tears.

Cut the onion into small slices and pieces.
We clean the garlic from the husk and also wash it under water to wash off all the cleaning.
I rub garlic on a fine grater, as I love its pleasant aroma and taste in meat pies.
I mix the meat stuffing thoroughly until smooth.
My dough infused and just got up, you can start and start cooking home-made belyashi.
For this dough, I divide and cut into small slices, as shown in the photo.

We do not regret the flour when rolling, as the dough should not stick to the hands and the wooden gurney.
Roll out the yeast dough into a round shape, as shown in the photo.
Add a teaspoon of minced chicken, to be more precise, the finished meat stuffing for meat.

Slaughter the belyash in a triangle.
This procedure is done with each piece of dough and adding the filling.
You can turn on the stove and put the pan.
Be sure to add sunflower oil, and it is not necessary to yellow, because the patties-belyashi should swim in it, and this in order for them to turn out rosy and mega tasty.
We spread the blanks of whites on a red-hot skillet with butter, we do it very carefully.
When roasting, I diminish the hob at the stove, as the meat, even though it is chicken, should still be thoroughly baked.
Fry belyashi on both sides.
So my first batch of fried.
In total, there are so many pies out of this amount of dough, agree that you can feed your family more than once.

Very profitable for the money comes out if you do everything yourself, without resorting to cooking. But, of course, in time to prepare with white clothes for labor and time is expensive, I spent about two and a half hours.
She made a photo of home-made meat in a cut.
The taste was amazing, the dough is soft and airy, a lot of filling and it tastes and looks juicy.
I recommend everyone here such a simple dish of belyashi, which perhaps almost everyone loves. For the price spent no more than 150 rubles.
And it turned out two giant plates with meat fillings.
Hearty, tasty and convenient to tea.
Bon Appetit everyone.

Time for preparing: PT02H30M 2 h. 30 min.

Estimated cost per serving: 150 rub.

For those who are not on the post, I want to offer your recipe for whites. There are a great many of them on the Internet, but I didn’t find them with tea brewing.
  My dough is simple, but very loved by my family. The filling is very juicy, tender dough. My soft remains and the next day (and sometimes not left ..)

Ingredients:
  FOR TEST:
  Warm water-0.5 l
  Honey-1 st l (sugar)
  Sol-1-1.5 tsp
  Pressed yeast-25-30gr
  raises oil-2 tbsp
  Flour-ok 500gr (how many will enter)

FOR FILLING:
  Stuffing (chicken) -400gr
  Onion turnip (juicy) -150gr
  Strong tea brewing (black tea) -50-75 gr
  Salt and pepper to taste

Cooking oil for frying

Cooking:

For the whites, the main thing is what? The main thing is that the dough is well spaced. Dissolve yeast, honey, salt and vegetable oil in warm water. Then, gradually pour the flour to make a very soft dough. Hiding it under the film in a warm place-fit.

To the mince (gammon) add about half of its amount of onions.

It is desirable that the onions were juicy, and it would be good to skip them through a meat grinder with a fine grid. I got a lot of juice, and it's great! Salt, pepper, knead well. And then add to the stuffing strong tea brew. Subtracted somewhere in the open spaces and-neta, I decided to try. I do not know what kind of chemical reactions take place there, but the fact that the filling came out smart, despite the fact that it is still a bird, it is DAA. Very juicy and fragrant happened.

While the dough is heated, leave the stuffing also share impressions.
  Somewhere in an hour my dough increased more than 2 times. I once again well crushed it, brushing my hands with vegetable oil. Divided into more or less equal pieces, molded balls of them and left on the table for another 15-20 minutes for proofing.

Then, using a rolling pin, thinly roll out the dough, put 1 tbsp stuffing in the center of the flatbread, and fasten it on top, carefully gluing together all the seams.

I make whites without a hole in the center (I read somewhere that without a hole, these are real whites, and with a hole, Permian, but this is a lyrical digression). We give our products another 10 minutes for proofing, and only then begin to fry them.

Delicious and nourishing homemade belyashi with minced chicken will be appropriate both in everyday and in the festive menu. And yet, it is convenient to take them with you to nature. The dish is simple, traditional, but very tasty and aromatic. Chicken belyashi on the proposed, step-by-step recipe with a photo, come out juicy and more dietary (less fat), unlike their counterparts with pork or ground beef.

Ingredients:

• spices - to taste;
• flour - 100 g;
• onions - 1 pc .;
• fresh yeast - 25 g;
• minced chicken - 300 gr;
• water - 200 ml;
• black pepper - 5 gr;
• vegetable oil - 2 tbsp .;
• sugar - 2 tablespoons;
• butter - 50 g;
• salt - 1 tsp.

How to make dough for whites

Starting the preparation of such baking, the first thing that the hostess should do is to knead very tasty yeast dough for whites. After all, he will need time to climb, but it will take at least 1 hour. And so, proceed to the batch. First you need to combine the water of warm temperature with sugar and fresh yeast. Grind food thoroughly.

Add unscented vegetable oil.

Pour the flour with salt and knead the elastic yeast dough. Send him up for an hour in a fairly warm place. That time, you can proceed to the preparation of the filling.

How to cook juicy chicken minced meat

Grind the peeled onions into very small cubes.

Add the onion to the minced chicken and mix thoroughly. Pour salt to taste and all the spices.

Pour the chopped butter. Stir the meat mass and set aside, let stand at room temperature.

How to sculpt belyashi

Rising yeast dough divided into small balls.

Roll each into a small semi-thin layer.

Put the stuffing and roll the layer into a ball, bending the edges of the dough in the center.

Lightly roll the ball with meat into the layer.

How to fry belyashi in a pan

Make it very easy. You should simply fry the chicken belyashi in a pan with vegetable oil on both sides until golden brown. The fire under the skillet should be of medium power so that the belyash will not turn red ahead of time, until the meat in the middle has been cooked yet.

Fragrant with meat can be served hot. Enjoy your meal!

Offered chicken belyas will be an ideal addition to any. They are very nourishing, aromatic and very juicy, thanks to the butter that we put in the chicken mince. Such an hour and a half is being prepared, but the result is definitely worth the effort and time spent!

Stuffing for belyashi can be cooked in different ways and only if done correctly with the addition of the right products will it become incredibly tasty, tender and juicy.

Juicy minced meat for the whites - a classic recipe

Very juicy minced belyashi can be prepared using the simplest traditional recipe.

Ingredients Required:

• about a pound of any stuffing;
• spices to your liking; salt and pepper are commonly used;
• one onion;
• about a glass of milk.

Cooking process:

1. Put the minced meat into the container, add the onion, which is very finely chopped or passed through a blender.
2. Spice up all the spices, pour in the milk, beat off the mass well on the bowl or table.
3. As a result, you should have a not too thick filling, only in this case it will come out juicy.

Cooking Beef

Stuffing for whitening beef minced meat is probably the most popular. It is not too fat, tasty and moderately juicy.

Ingredients Required:

• 50 milliliters of water or milk;
• ground beef - 400 grams, you can take a piece of meat and twist;
• any seasoning to your liking;
• one bulb medium size.

Cooking process:

1. In the ready-made mince add spices, chopped onion and fall asleep selected spices. The usual salt and black pepper is best.
2. Pour in water or milk. There is no particular difference in what to use. Well knead the mass and fill it with belyashi.

The perfect stuffing of minced chicken

Juicy and delicious minced meat is obtained from the chicken. Such baking is less calorie. From meat is best to take the fillet.

Ingredients Required:

• 500 grams of chicken fillet;
• one medium onion;
• seasoning to your liking;
• about 100 milliliters of water or milk.

Cooking process:

1. We wash the meat, remove all excess material from it and dry it with paper towels or in a natural way so that there is no excess moisture.
2. We skip through a meat grinder, you can use a blender, but then the minced chicken will come out just like mashed potatoes.
3. Add to it selected spices, mix, then chopped onion into small cubes and pour in milk or water.
4. Mix the mass well again, it should not be too hard and thick. If necessary, add some more liquid and fill it with belyashi stuffing.

Pork minced meat

Ingredients Required:

• minced pork - half a kilo;
• salt, pepper and other spices;
• one onion;
• 3-4 spoons of milk, water or broth.

Cooking process:

1. We put the minced meat in a container, add an onion to it, which was cut very finely or chopped on a fine grater in advance.
2. There we pour the spices, usually enough salt and pepper, but something else can be used.
3. Pour in cold water, milk or broth, carefully knead the mass, you can even beat a little with a fork or a whisk. The resulting mixture is used for filling.

Stuffing for lazy whites

Lazy belyashi - a great option for those who do not want to mess around for a long time. After all, it is enough to make the filling and dough, combine them and fry.

The result will be a quick, tasty, hearty dish, something like a pancake, only with meat.

Ingredients Required:

• various seasonings based on their preferences;
• one onion;
• two cloves of garlic and fresh greens;
• about 500 grams of any stuffing.

Cooking process:

1. We send the minced meat into a medium-sized container, add onions and garlic to it, which must be chopped in advance using a grater or simply cut into small cubes.
2. This mixture is sprinkled with selected spices, for example, salt and pepper, you can put some herbs for a stronger and more intense flavor. There we put fresh greens, chopped as small as possible, and carefully knead everything until homogeneous.
3. The resulting mass is combined with the dough and fry belyashi.

Classic dough on belyashi

There are many recipes for dough whites, but if you want to try the original dish, then make the foundation in the traditional way.

Ingredients Required:

• half a small spoonful of salt;
• about 20 grams of fresh yeast;
• glass of water;
• three spoons of vegetable oil;
• about three glasses of flour or a little more.

Cooking process:

1. Heat the indicated amount of water slightly, but so that the liquid is not too hot.
2. To make the process faster you can add some sugar, but not necessarily. Pour in the salt and place the yeast. Mix well.
3. Put in the mixture all the remaining components from the list and knead until you get an elastic ball. If necessary, add flour or reduce its amount.
4. Leave the mass for at least an hour in a warm place before use. During this time you can prepare the filling.

What to add to mincemeat for whites, so that it becomes even tastier?

If you want to get the most juicy filling, then be sure to use two types of minced meat. One can be beef or chicken, and the other should be fatter, such as pork or lamb.

But even if you make them from lean meat, you can still try to rectify the situation and before filling the chunks with stuffing, add ice pieces there. Do everything as quickly as possible, so that the ice begins to melt only in the process of frying. This will lead to the fact that it absorbs the meat juice, all the seasonings used and the filling will be more tender and fragrant.

Another secret is the use of cold water or milk. Add some liquid to the mince to make it thinner. As a result, belyashi get juicier and richer.

Do not forget about the bow. Do not put too much, you need to respect the proportion of 2: 1.

To enhance the flavor, add boiled rice, mushrooms, sour cream, pumpkin to the mincemeat and most importantly - do not forget about the spices, because they are the base. In addition to salt, ordinary black ground pepper, use more garlic, herbs that are well suited to the selected meat, as well as fresh and dried greens.