Meat Piroshki Belyashi Recipe With Savory Filling 2024

Name: Meat Piroshki Belyashi
Prep time: PT-489271H55M25S
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: Russian
Ingredients: – 1 1/2 tablespoons oil; – 15 ounces warm water; – 4 cups plus 2 tablespoons all-purpose flour; – 1 teaspoon salt; – 1 tablespoon active dry yeast; – 1 pound ground turkey; – 1 pound ground beef (80/20 fat content); – 2 tablespoons olive oil; – 1/2 teaspoon salt; – 1/4 teaspoon pepper; – 1/2 teaspoon garlic powder; – 1/2 large onion, finely diced; – 1 medium carrot, finely grated; – 3 tablespoons dill; – 2 tablespoons mayonnaise; – 1/2 cup warm water; – Canola oil for frying (enough to fill pan halfway up sides of piroshki); – Extra flour (at least 1/2 cup) to dust cutting board; – 1/4 cup warm water; – 1 tablespoon olive oil or any oil; – 1 garlic clove, pressed; – 1/2 teaspoon salt

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Why You’ll Love This Meat Piroshki Belyashi

Meat Piroshki Belyashi is a tasty treat that’s easy to make and full of great flavors. This recipe uses simple ingredients to create a filling that packs protein and nutrition, making it a smart choice for everyday meals. Whether you’re a busy parent or a student, this dish offers a balance of taste and health without taking much time.

One big plus is how simple it is to prepare, allowing even beginners to enjoy homemade snacks. The golden, crispy dough holds a savory meat filling that delivers a burst of flavor in every bite. Plus, it’s versatile enough to fit different diets, which means everyone at the table can join in the fun.

To learn more about healthy meat choices, check out this guide to beef nutrition. This recipe stands out with its hearty mix of ground turkey and beef, giving you a meal that’s both satisfying and nutritious for home cooks like you.

Key Benefits of This Recipe

It’s quick to prepare, needing just basic kitchen tools and short cooking time.
Packed with protein from the meat, it helps support energy and wellness.
You can tweak it for various diets, such as making it vegetarian by swapping meat for veggies.
The unique taste comes from fresh herbs and spices, making it a hit at gatherings.

With its adaptable nature, Meat Piroshki Belyashi can be your go-to for family dinners or snacks on the run. If you’re into other easy recipes, try this Italian pizza dough guide on our site for more dough ideas. This dish not only fills you up but also brings joy to cooking at home.

Jump To

1. Why You’ll Love This Meat Piroshki Belyashi
2. Essential Ingredients for Meat Piroshki Belyashi
3. How to Prepare the Perfect Meat Piroshki Belyashi: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Meat Piroshki Belyashi
5. Mastering Meat Piroshki Belyashi: Advanced Tips and Variations
6. How to Store Meat Piroshki Belyashi: Best Practices
7. FAQs: Frequently Asked Questions About Meat Piroshki Belyashi
8. Meat Piroshki Belyashi

Essential Ingredients for Meat Piroshki Belyashi

Gathering the right ingredients is key to making perfect Meat Piroshki Belyashi. This section breaks down everything you need, from the dough to the filling and extras. Using fresh items ensures a flavorful result every time. Let’s look at the full list to make shopping straightforward.

Ingredients for Dough

1 1/2 tablespoons oil
15 ounces warm water
4 cups plus 2 tablespoons all-purpose flour (divided)
1 teaspoon salt
1 tablespoon active dry yeast

Ingredients for Meat Filling

1 pound ground turkey
1 pound ground beef (80/20 fat content)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/2 large onion, finely diced
1 medium carrot, finely grated
3 tablespoons dill
2 tablespoons mayonnaise
1/2 cup warm water

Other Ingredients

Canola oil (enough to fill pan halfway up sides of piroshki for frying)
Extra flour (at least 1/2 cup) to dust cutting board

Ingredients for Garlic Dip (per serving)

1/4 cup warm water
1 tablespoon olive oil or any oil
1 garlic clove, pressed
1/2 teaspoon salt

This structured list covers all the items you’ll need, with exact measurements to help you measure accurately. For special diets, you can make changes like using plant-based options, which we cover later. Having these on hand makes the process smooth and enjoyable for any home cook.

Category	Main Use	Quantity Tips
Dough Ingredients	Builds the outer shell	Use divided flour for better mixing
Meat Filling	Creates the savory center	Keep meats fresh for best taste
Other Items	Aids in preparation and cooking	Adjust oil based on pan size
Garlic Dip	Serves as a tasty side	Make fresh for each meal

These ingredients come together in about 2 hours and 20 minutes total, including rising time, so plan ahead for the best results.

How to Prepare the Perfect Meat Piroshki Belyashi: Step-by-Step Guide

Getting the dough just right is the first step to amazing Meat Piroshki Belyashi. Start by mixing 1 1/2 tablespoons oil with 15 ounces warm water, then add 2 cups of the flour, 1 teaspoon salt, the remaining flour, and 1 tablespoon active dry yeast. Use a bread maker on the dough setting or a stand mixer with a dough hook on speed 2 until smooth.

Let the dough rise for 1 to 1 1/2 hours, punching it down twice until it’s doubled or 2 to 2 1/2 times its original size. Shape the dough on a floured surface into a log and cut it into 3/4-inch thick pieces. Flatten each piece into a 3- to 4-inch circle, making sure the side for the filling stays flour-free for a good seal.

For the meat filling, brown 1 pound ground turkey and 1 pound ground beef in a skillet over medium-high heat. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon garlic powder. Add 1/2 large diced onion and cook for 5 minutes, then mix in 1 medium grated carrot and cook for 3 more minutes. Stir in 3 tablespoons dill and 2 tablespoons mayonnaise, add 1/2 cup warm water to moisten, and let it cool to room temperature.

Assembling and Frying Steps

Place a heaping tablespoon of meat filling in the center of each dough circle.
Fold the edges over the filling and pinch to seal, then slightly flatten each one.
Heat canola oil in a pan to around 330°F, filling the pan halfway up the sides of the piroshki.
Fry until deep golden brown on all sides, turning as needed, then drain on paper towels.
For the garlic dip, mix 1/4 cup warm water, 1 tablespoon oil, 1 pressed garlic clove, and 1/2 teaspoon salt, and serve alongside.

This method gives a crispy outside and juicy inside, with the whole process taking about 20 minutes for cooking after the dough rises. If you enjoy meat-filled dishes, check out our hamburger sausage pie recipe for more ideas. For traditional twists, see this external resource on Russian piroshki.

Dietary Substitutions to Customize Your Meat Piroshki Belyashi

Protein and Main Component Alternatives

Switching up the protein in Meat Piroshki Belyashi lets you tailor it to your needs. Try ground turkey or chicken in place of beef for a lighter option, or go for lamb if you want more flavor. For those avoiding meat, mushrooms or lentils work great to keep the filling hearty and tasty.

This flexibility makes the recipe inclusive for vegetarians and vegans alike. Always check that your substitutes match the original texture to avoid any surprises.

Vegetable, Sauce, and Seasoning Modifications

Add veggies like bell peppers or spinach to boost nutrition in the filling. Play with seasonings such as cumin or parsley to change the taste profile. If you like spice, toss in chili flakes or paprika for an extra kick.

These tweaks help with dietary restrictions, like cutting sodium or avoiding allergens. Overall, they keep your Meat Piroshki Belyashi fresh and exciting every time you make it.

This simple swap can turn a standard recipe into something special, perfect for family meals or gatherings.

Mastering Meat Piroshki Belyashi: Advanced Tips and Variations

To take your Meat Piroshki Belyashi to the next level, focus on key techniques like blending fats in the dough for extra flakiness. Let the dough rise twice for the best texture, and keep the oil at a steady 330°F during frying to avoid uneven results. Hands-on tips include keeping your hands floured while shaping to prevent sticking.

Experiment with flavors by mixing meats or adding cheese and herbs to the filling. For variety, try spices like smoked paprika to add depth and interest. Making all piroshki the same size helps with even cooking, and you can freeze them after frying for later use.

If the dough is refrigerated overnight, let it rise again before use. When doubling the recipe, remember to double all ingredients, including yeast, for consistent results. Presentation ideas include serving with a fresh salad or sour cream to enhance the meal.

More Ways to Customize

Use different herbs to match seasonal tastes.
Bake instead of fry for a healthier take.
Prepare in advance to save time on busy days.

How to Store Meat Piroshki Belyashi: Best Practices

Proper storage keeps your Meat Piroshki Belyashi fresh and tasty. Keep cooked ones in an airtight container in the fridge for up to 3 days. For longer hold, freeze them flat on a tray first, then move to a sealed bag; they last up to 2 months this way.

To reheat, use the oven at 350°F for 10-15 minutes to keep the texture nice. This approach works well for meal prep, letting you make batches ahead for easy meals. Remember, freezing after cooking maintains the juicy filling and crispy dough.

FAQs: Frequently Asked Questions About Meat Piroshki Belyashi

What is the difference between Meat Piroshki and Belyashi?

Meat Piroshki and Belyashi are both popular types of stuffed pastries originating from Russian and Tatar cuisines. The main difference lies in their dough and shape. Piroshki are usually made with a soft yeast dough and can be baked or fried; they are often oval or crescent-shaped with various fillings. Belyashi, a type of fried meat piroshki, traditionally feature a dough that is puffier and a round shape with an open top that showcases the ground meat filling. Both are savory and delicious, but Belyashi typically refers specifically to fried pastries with a juicy, minced meat center.

How do you make the dough for Meat Piroshki and Belyashi?

The dough for both Meat Piroshki and Belyashi is typically made from flour, yeast, water or milk, sugar, salt, and oil or butter. Start by activating the yeast in warm milk or water with a pinch of sugar. Then combine with flour, salt, and fat to form a soft, elastic dough. Knead well and let it rise until doubled in size, usually about 1 to 1.5 hours. The yeast dough should be tender yet strong enough to hold the meat filling during frying or baking. Using milk instead of water often results in a richer, softer texture.

What type of meat is best for Belyashi filling?

The most common meat used for Belyashi filling is ground beef or a beef and pork mix, which ensures a juicy and flavorful interior. Sometimes lamb or veal can be used for variations. It’s important to use freshly ground meat with a moderate fat content (around 15-20%) to keep the filling moist after frying. Season the meat with finely chopped onions, salt, pepper, and optional herbs like parsley. Adding a small amount of broth or water can help keep the filling tender during cooking.

Can Meat Piroshki and Belyashi be frozen and reheated?

Yes, both Meat Piroshki and Belyashi freeze well and can be reheated without losing much quality. To freeze, let them cool completely after cooking, then place them in a single layer on a baking sheet to freeze initially. Once frozen, transfer to a freezer bag or airtight container. To reheat, bake directly from frozen in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through. Avoid microwaving, which can make the dough soggy. This method preserves the texture and juiciness of the meat filling.

Are Meat Piroshki and Belyashi suitable for meal prepping or lunch boxes?

Meat Piroshki and Belyashi make excellent meal prep options because they are portable, filling, and can be enjoyed warm or cold. They hold up well when stored in airtight containers for up to 2 days in the refrigerator. For lunch boxes, they provide a balanced meal of protein and carbohydrates. To keep them fresh, reheat in an oven or toaster oven if preferred warm. Including a side of fresh vegetables or a simple salad can make the meal more nutritious. Their convenient size and rich taste make them popular for packed lunches.

Meat Piroshki Recipe Belyashi Style with Savory Filling