Simple Belyashi a Almost Russian Recipe of Taste Bud Delight…

Now as the title says, “Almost Russian!” I am modifying this recipe to make it easier for lazy people like me to make these wonderful tasting delights…

I call them fried meat pies and they can also be made with cabbage, cheese and many other ingredients. Lets just make meat pies for sake of an all around favorite…

Ingredients for the Dough: 
None – Use a frozen dough from the Grocery Store and I just cut the chunk of frozen bread into the proper size and then let thaw and rise in a warm spot on a greased sheet pan with a cloth cover. Or better yet grab a can or two of those huge Texas size tube of biscuits, that you smack against the counter and use them and they will be even easier to do…

Ingredients for the Meat Filling:
2 lb ground beef, turkey, pork or any other meat of your choice, or do as a Russian does and use all meats available
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
one fresh garlic clove
1 large onion, finely diced
1 medium carrot, finely grated, peeled
3 tbsp dill
3 tbsp mayonnaise
1/2 cup warm water

Lets make the ingredients and then fill a pie…

1. I take a non-stick skillet and as the skillet is warming up on medium heat. I put all the ingredients into the skillet, except the mayo and water…

2. I cook it all together and according to the amount of moisture that is produced, is whether you add water. I allow this mess of ingredients to simmer until it is thoroughly done and no raw meat what so ever…

3. Once you are happy with the meat mixture, add the mayo and stir well. Mix it through out. Then if it seems to be a little dry, add some water. Do not drench the meat, just keep it moist…

4. Take meat off the heat and get ready to make the Belyashi…

Lets make some Belyashi…

I take a Texas size pop biscuit and lay it on a floured sheet pan after I have rolled it about a third bigger in diameter. Then I take the pop biscuit and put a portion of meat mixture in the middle of it. Just about a heaping tablespoon of meat. Then I put another pop biscuit on top after it has been rolled to the same size. I then pinch the edges shut with a touch of water. Make sure they are sealed good on the edges. According to the thickness of the pop biscuit, you may have to use one biscuit and cut it across the depth side. Other words make two circles of dough from one biscuit. A Russian leaves the tops open with a hole, but I like to seal them up…

Once you have created a bunch of these raw dough pies, you have two ways to cook them…

The best is fried in a skillet in oil of your choice. The next way is to bake them in the oven…

The skillet method is the fastest and just make sure that you drain them on a paper towel on a plate. The oven method may be considered better for you due to less oil…

Regardless of the way, you want them golden brown and all the dough done. The meat is done already and that is what sets this pie as being different from other Russian pies. The meat is done not raw, before it is cooked…

Hints: I use pancake batter also, I use frozen bread dough, I use puff pastry also and you can use all types of breads up to including bagel dough to make these. They are simple and easy to make and believe me your kids will eat them like crazy. Just adjust the ingredients to suit the family…

I call them pies and Russian call them Belyashi…

Now the best part is here at this point and that is to eat them… 🙂

Kyle Keeton

Windows to Russia…

PS: Make sure you set a few pies aside to eat for yourself…

* * Permission: Permission to reprint in whole or in part is gladly granted, provided full credit with link is given... * *