Filling for belaya. What kind of stuffing to choose?

At present, we are more and more snacking "on the run", trying not to lose precious time. Sit-rounds on a day off for aromatic tea and delicious pastries go to the background. If you decide to return this tradition to your family and want to cook something delicious, then we recommend turning your attention to the recipe for belaya.

Belyashi are round pies with meat stuffing. She makes this batch delicious, fragrant and incredibly satisfying. Let's try today to figure out how the filling for belyashas is the simplest and fastest in cooking.

Pork filling

The most popular is the filling for belyashas, prepared from pork minced meat. Specialists in cooking always recommend making stuffing at home on their own, rather than buying frozen "something" in the nearest supermarket. Of course, if you have a familiar butcher who will make quality minced meat, and you can trust the quality of this product, then, as they say, "another matter". But today we make the stuffing with our own hands, therefore, and stuffing too.

What will be required:

• Low-fat pork tenderloin - 500 grams.
• 150 grams of beef or veal.
• Two large bulbs.
• One hundred grams of low-fat kefir or cream.
• Salt.
• Ground black or red pepper.

It is known that Belyasha have Tatar roots. This type of baking is known to be quite high in calories and fat. Ideally, you need to take a lamb cut, but we'll make a less calorie, but more juicy version with a low-fat pork cut.

Before you start grinding the meat, it must be thoroughly rinsed under cold water and dried using a conventional kitchen towel or napkin. It is also recommended to clean veins and inner film in advance. So the filling for minced beef will be even more juicy and tender. Next, you must grind (grind) the meat along with the onion. You can use any convenient way for you.

Add a little spices for meat, salt, flavor with red and black pepper. Now pour in the cream and mix thoroughly. Filling for pork belly is ready.

Chicken meat filling

If you need to further reduce the calorie content of the dish, choose the option where the filling for white beans will be made from chicken meat. This recipe is no less tasty, but a little more useful food for slender and slimming people watching food.

Necessary ingredients

• Chicken fillet (breast) - 500 grams.
• One bunch of parsley.
• One large head of onions.
• Pepper ground (you can use a mixture of peppers).
• Cooking or sea salt.

This recipe is similar to the previous one regarding cooking. Only the type of meat that you use is different. Chicken breast and dry it. Grind the meat with a meat grinder, gradually adding onions. Then add salt, add pepper. If you want to further reduce the calorie content of this dish, then instead of chicken fillet you can use turkey breast. It will also be an excellent filling for minced beef. The recipe is simple, as you can see, but the result will please both your stomach and your figure.

The difference of this filling from the previous one will be only that a lot of fresh greens are added to the chicken ground meat. As the culinary experts say, white poultry meat is very fond of greens, so it will never work to spoil it with a bunch of parsley, dill or basil. No kefir or cream here we will not add, the filling and so will be juicy at the expense of juice, which gives the greens.

How to make stuffing more juicy

There are several proven methods that make it possible to make the filling for belyashi more juicy and tender.

Do not forget to use (if possible) several types of meat for cooking stuffing. The ideal option - fat pork and lean beef. But you can take, as we have already said, chicken or turkey breast, sprinkle stuffing with plenty of fresh greens.

Add a little skimmed yogurt or cream. In extreme cases - just water.

So that the juice inside the belyasha does not flow out during the frying, there is such a secret. The first one in the oil should be lowered to the side where the window is located. Thus, the oil immediately envelops the dough, clogs the central hole, forcemeat is thoroughly fried, and the meat juices do not pour out.

How else can you get a juicy filling for belaya? Recipe, which has long been hidden by experienced culinary experts and gourmets, is the use of ice. Just immediately warn - with the "packaging" of this filling in the dough should hurry. And it is better to make closed whites, and not the usual option with a hole in the middle.

Ice should be prepared in advance. If the pieces are too large, then pour it into the towel and walk a little with a rolling pin. Crushed ice is added to the already scrolled meat with onions. Sdabrivaem spices and put in the center of a mug of dough. Immediately wrapped and lowered into boiling oil to fry.

We hope that our recipes will be useful and will help your family to gather more often at the Sunday table and feast on fragrant and juicy belyashas.