Belyashi ( fried turnovers with minced meat)


  • Level: intermediate
  • Total time: about 1 h (it depends on the amount of turnovers) plus extra 1 h for resting dough
  • Yield: 20-25 pieces



  • 500 ml water t=40°C
  • 0.5 teaspoon sugar
  • 1 teaspoon salt
  • 2 teaspoons dry yeast
  • 1 kg all-purpose flour plus extra for kneading
  • 2 tablespoons sunflower oil
  • about 100 ml vegetable oil for frying


  • 500 gram pork
  • 500 gram beef
  • 500 gram onion
  • salt and freshly ground black pepper
  • 60-80 ml broth or water


  1. For dough. Dissolve the yeast in a small amount of warm water (temperature should be 120°F-130°F) in a small bowl, add sugar, let the mixture stand until yeast begins to foam vigorously (5 – 10 minutes). In a large bowl sift the flour, add the yeast mixter, salt and sunflower oil. Knead the dough and put it in a warm place for 1 hour (ideal rise temperatures are between 80°F – 90°F), to rise it first ( dough should double in size). Better to cover the bowl with a teatowel. I think for mixing and rising ideally fits the bread maker. Then knead well the dough and let it stand for another 30 minutes in a warm place, let the dough rise again.
  2. For filling. Combine finely minced beef, pork ( it can be done in food processor) and finely chopped onion, season it with salt and pepper, add water or broth.
  3. Sprinkle some flour over your counter. Knead the dough one more time. To roll out the dough into a thin sheet with a thickness of about 1.5-2 mm with a rolling pin. A cup shape or cut circles with a diameter of 13-14 cm. To put  the filling on the center of each circle. Press with your fingers to seal. The shape should be round.  Seal edges so that a hole is left in the center.
  4. Heat a pan, add 100 ml vegetable oil. Fry each piece in a pan on medium heat, for 4-5 minutes each side. Serve warm.