Main Dishesnatashaskitchen4.9
Meat Piroshki (Belyashi)
Serve these meat piroshki by themselves or pair them with that awesome garlic dip you might recall from the potato piroshki. The flavor is fantastic!
👥 20 Servings⏱️ Prep & Cook: 2h 20m⏳ Prep: 2h🔥 Cook: 20 min👤 Natasha of NatashasKitchen.com📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●spatula
- ●bowl
- ●oven
- ●cutting board
- ●pan
- ●dutch oven
📝 Preparation Steps
1
How to Make Meat filling for Belyashi:
2
Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.
ground beef (Fat content: 80/20)1 lbground turkey1 lbsalt1 tsptsp salt1/2tsp pepper1/4tsp garlic powder1/2
3
When the meat is almost done, add diced onion and saute ⏱️ 5 minutes, stirring occasionally.
large onion (finely diced)1/2
4
Add shredded carrots and saute another ⏱️ 3 minutes, stirring occasionally.
medium carrot (finely grated)1
5
Add 3 tbsp dill, mix well.
dill3 Tbsp
6
Add mayo, stir well.
7
Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.
warm water15 ozcup warm water1/4
8
How to make the Dough:
9
The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, 2 cups + 2 Tbsp flour, yeast. A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/⏱️ 2 hours) and once it’s done in the bread maker, its ready to go.
warm water15 ozcup warm water1/4salt1 tsptsp salt1/2
10
You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it's rising, work on the meat filling for piroshki - see below.
11
Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.It will rise more as you make the piroshki.
12
Cut off pieces one at a time about 3/4″ thick.
13
Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.
14
Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.
15
Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
16
Place them in the hot oil (about 330° F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.
17
Place on paper towels to cool and enjoy!
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