How to make meat pies with potatoes and meat?

Как приготовить беляши с картошкой и мясом?

The so-called us belyash with meat and potatoes in his homeland called belesh. It is a traditional dish in Tatar cuisine. Although it of course has changed over time, as the potatoes on the continent relatively recently.

How to cook Tatar belyashi with meat and potatoes in the oven — recipe


  • mutton – 300 g;
  • flour – 450 g;
  • yogurt – 2 tbsp. spoon;
  • butter – 4 tbsp. spoons;
  • soda – 10 g;
  • potatoes – 4 PCs.;
  • egg – 1 PC.;
  • onion – 1 onion;
  • pepper;
  • vinegar – 5 g;
  • salt – 10 g.


Wash meat well, Pat dry and remove all veins and skin, cut it into half inch cubes. Chop the onion quite finely. Pour in a tablespoon of soda and pour on top of the vinegar, wait until the foamy mixture well and pour it into the yogurt. Then there also add the egg and salt and thoroughly whisk. Then enter the 2 tablespoons of softened butter, thoroughly stirred and gradually pour the flour. After knead the dough, cover it with a towel and leave on from a quarter to half an hour. When the dough is present, divide it into two parts, one of which will be ¾ of the dough mass and the second mass ¼ respectively. Most roll the pancake thickness of 3-4 mm and cut from it a circle. Then shift in shape, it of course must be round and smaller in diameter that the edges were on Board. Mix the potatoes, onions and meat, salt and pepper and of course you can add spices, but it’s your choice. Spread the filling gently, is very important not to tear the bottom of the dough, if it is damaged and torn in the process, it risks failure. When all the stuffing is Packed, grasp the top edge of the dough on a Board and semipelite folds, as well as when the khinkali, only you in the center remains a circle for the lid of dough. From remaining dough, tear off a piece and roll the ball 3 cm, and from the rest of the circle which will serve as a cover,Как приготовить беляши с картошкой и мясом? it needs to be a little more to close on the cake. Lay the cover from the dough and gently semipelite around the edges and in the middle make a hole which is close advance the ball. Send the tat in a preheated 220 degree oven on the third hour, and then, covering it with parchment paper, and reducing the temperature to 180-200 degrees, wait another 40 minutes. Check the readiness by lifting a ball to center and tried to pierce the potatoes. If she’s ready, the meat is certainly, also before cooking is through this hole you can enter the butter and hot broth, if you think its inside a little.

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