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 Belyashi Recipe With Savory Filling 2024

Name: Meat Piroshki Belyashi
Prep time: PT-489281H2M42S
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

Description

🥟 Meat Piroshki Belyashi style offers a savory, satisfying filling encased in golden, crispy dough that’s perfect for any meal or snack.
🍖 This recipe combines ground turkey and beef with aromatic vegetables and herbs for rich flavor and hearty texture.

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

Instructions

1-Getting the dough just right: 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.

2-Let the dough rise: 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.

3-Prepare the meat filling: 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.

4-Assembling and Frying Steps: 1. Place a heaping tablespoon of meat filling in the center of each dough circle.
2. Fold the edges over the filling and pinch to seal, then slightly flatten each one.
3. Heat canola oil in a pan to around 330°F, filling the pan halfway up the sides of the piroshki.
4. Fry until deep golden brown on all sides, turning as needed, then drain on paper towels.
5. 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.

Notes

👐 Keep hands well floured when shaping dough to prevent sticking.
❌ Avoid flouring the side of the dough where filling is placed to ensure proper sealing.
🌡️ Maintain oil temperature at 330°F for even, thorough frying.
🍽️ Make all piroshki similar in size for uniform cooking.
❄️ Piroshki can be frozen after frying and cooling for later use.
🕰️ Dough may be refrigerated overnight but needs re-rising before use.
➕ When doubling the recipe, double all ingredients including yeast.

Prep Time: 1 hour 40 minutes
Rising Time: 1 to 1 1/2 hours
Cook Time: 20 minutes
Category: Snack, Main Dish
Method: Mixing, Frying, Rising
Cuisine: Russian, Eastern European

Nutrition

Serving Size: 1 piroshki

Keywords: Meat Piroshki,Belyashi,Savory Filling,Fried Dough