• Water supply
• Pumps
• Water purification
• Wells
• Filters

Wack balish - a step by step recipe with a photo. Vak belyash - delicious recipes for traditional Tatar pastries Vak balish small pies with meat

"Vak" - means small - i.e. these are small whites with potato and meat filling. They are baked in the oven or oven. If minced chicken, such wak-belyash also called "mini kurnik". And prepare the dough for whitish whites in the oven very quickly!

The recipe is captivating by the fact that the dough for whiskers starts quickly, without yeast. There is no need to wait for it to rise, etc. It turns out a hearty, very tasty dish. In general, such whites are served with rich broth. But they are so delicious that we are happy to crack them with tea.

For "vak-belyash" you will need the following products:

Whitewash dough in the oven. What do we need?

Butter (or margarine) - 100 gr.
flour - 3-4 cups
egg - 2 pcs.
kefir (or sour cream) - 1 glass (250 gr.)
salt - 0.5 teaspoon
soda - a pinch.

First of all, we will prepare the dough for the whites.

Pour in 2 cups of flour. And grate the butter on a coarse grater. For this, it is better to take frozen butter.

Rub the butter and flour with your palms to make a crumbly crumb.

Add sour cream or kefir, eggs. Salt, add soda.

We begin to knead, gradually adding the remaining glass of sifted flour. The consistency of the dough should be softer than dumplings. If, nevertheless, the dough sticks strongly to your hands, add flour in small portions. Ready dough.

Put the finished dough in a plastic bag and leave it as it is on the table. The whitewash dough should rest.

In the meantime, the dough is resting, we will start preparing the filling.

For the filling we need the following products:

Minced meat (I have pork) - 400 gr. (the fatter the minced meat, the better);

Raw potatoes - 5 pcs. medium size;

Bulb onions - 3 pcs. (small);

Salt, ground black pepper - to taste.

Cooking minced meat for Vak Belyash

Peel and finely chop the onion.

Peel the raw potatoes and cut them into small cubes. I would like to draw your attention to the fact that the potatoes need to be chopped finely so that they have time to cook !!!

In a bowl, combine the minced meat, potatoes and onions. Salt and pepper.

Another important point !!! If the minced meat is very dense, add water to it and mix well. During the baking process, the liquid will evaporate. And if there is not enough liquid in the minced meat, the whites will turn out to be dry.

Divide the dough into small pieces. Divide the dough into pieces.

Roll each piece to a thickness of about -3-5 mm. Put the filling in the middle of the cake.

And pinch the edges so that a hole remains on top. Pinch the top with a "hole".

If the minced meat is not very fatty, you need to put a small piece of butter in each vak-belyash.

Cover the baking sheet with baking paper (parchment) and put the whites on it. Put the whitewash on a baking sheet.

Bake in a hot oven at 180-200 degrees for 40-45 minutes.

After 30 minutes, after you put the whites in the oven, check if there is enough liquid in them. If the filling is dry (this can be seen through the hole that we left), pour 1 tbsp into each whitewash. spoon of water or broth, and again in the oven.

Put the ready-made whites in a saucepan and cover with paper and a towel on top. The whites should soften.

At first glance, it may seem that it is very difficult and time-consuming ... Not at all.

I describe the recipe for wak-beles and the cooking process in detail, so that you get 100% tasty, juicy, well, just delicious wak-belyasi, such as ours! :)

And such in the context.

Bon Appetit!

Description

Wak balish- one of the types of national Tatar pastries, which are small pies made of yeast-free dough with meat filling.

The traditional filling for Wak balish is a combination of finely chopped meat (lamb, beef, chicken) and potatoes. To speed up the process, minced meat is sometimes replaced with minced meat.

Home-made Tatar pies Vak balish look very appetizing, outwardly resembling a ruddy cast iron with a fragrant and satisfying meat filling. Interestingly, in the Vak balish oven, they begin to blush not earlier than the filling reaches, and therefore the degree of readiness of these cute little pies can be determined by the color. Having prepared Vak balish according to our recipe with a photo, you can be convinced of this on your own experience.

Let's get started!

Ingredients

• 
  (800 g)
• 
  (3 tbsp.)
• 
  (2 pcs.)
• 
  (1 PC.)
• 
  (300 g)
• 
  (2 pcs.)
• 
  (1 PC.)
• 
  (150 g)
• 
  (1/2 tsp.)
• 
  (taste)
• 
  (taste)

Cooking steps

Cooking dough for Vak balish. First, combine 300 g of sour cream with 2 chicken eggs and a pinch of salt.



We heat 150 g of butter or margarine over low heat and add it to the egg-sour cream mixture, stirring thoroughly so that the egg component does not curl from the heat.



Now we gradually introduce 3 tbsp into the mixture. sifted flour mixed with ½ tsp. baking soda, and knead not too steep dough, which we roll into a ball. We cover it with a cloth or cling film and send it to the refrigerator during the preparation of the filling.



For the filling in a separate container, combine 800 g of any minced meat with a chopped head of medium onion and 2 medium potatoes, cut into small cubes.



We mix everything, and also salt and pepper to taste.



We take out the dough from the refrigerator and divide it into small identical cakes, each of which is rolled into a circle.



Put the meat filling in the center of the circle.



Then we lift the edges of the dough and gently pinch them in a circle, leaving a small hole in the center.



We spread Vak balish on an oiled baking sheet, coat it with egg yolk on top and send it to bake for 40-45 minutes in an oven heated to 180 degrees.



We serve ruddy and aromatic Tatar pies Vak balish with a cup of hot meat broth or, don't be surprised, with sweet tea!



Bon Appetit!

DELICIOUS and GENTLE "VAK BALISH" Vak balish (small pies with meat and potatoes). Today I am with my favorite pies!))) I get them very tasty, honestly!))) "Vak balish" is a traditional Tatar dish. In literal translation "small pie" (wak - small, balish - pie) you will need: Flour - 700 gr., Butter - 250 gr., Kefir - 500 ml., Tea soda - 1 tsp, Salt - 1 tsp Filling: Beef (pulp) - 0.5 kg., Potatoes (medium) - 7 pcs., Onions - 3 pcs., Salt, ground black pepper - to taste For broth: Water - 300 ml., Butter - 50 gr. Salt - 1/3 tsp For greasing pies - 1 egg. How to cook: 1. Pour 700 gr into a cup. flour. Grate (in the same place) on a grater cold butter. Grind the butter with flour to a crumb state. Salt. Stir 1 tsp in kefir. soda so that the kefir boils and sizzles, and pour it into a bowl of flour. Knead the dough. The dough should not be sticky and soft, like an "earlobe". Put the finished dough in a food bag and leave to rest for twenty minutes. 2. While the dough is "resting", let's start filling. Cut the beef and potatoes into 1 cm cubes. Finely chop the onions. Mix meat, potatoes, onions, salt and pepper to taste. The filling is ready. 3. We begin to sculpt pies. Knead the dough with your hands again and divide into two equal parts. Put one part in a bag (so that the dough does not wind up while we work with the first part) Divide the first part of the dough into 9 identical pieces, rolling them into balls. Roll out a piece of dough into a round cake the size of a saucer. Put the filling in the middle of the dough, raise the edges of the dough to the top and pinch in a circle, leaving a hole in the middle, we need it in order to pour the broth there. We do the same with the second part of the test. 4. Put the pies on a baking sheet covered with baking paper, grease with a beaten egg and put in a preheated oven to 180 gr. for 20 minutes. Then, remove from the oven, pour 1-1.5 tbsp into the hole of each pie. broth, put back in the oven and bake for another 40 minutes. 5. For broth: pour 300 ml into a saucepan. water, add 50 gr. butter, salt, bring to a boil, boil for 1-2 minutes and remove from heat. (if there is chicken or beef broth available, you can use it) We serve Vak-balish hot, as an independent dish, you can serve chicken broth with it, or you can simply serve it with sweet tea. It is good to take with you to work for lunch, and give children to school for a snack. Unusually tasty, bon appetit!)) Store in a refrigerator in a closed cup, lie quietly for 3-4 days, you can warm it up in the microwave before eating, or you can eat it cold - it's also delicious!) P.S. We divide the dough into 2 parts at once (9 pieces in each), and visually divide the filling into 2 identical parts, and evenly spread each part into 9 pies, so that in each pie the same amount of filling is obtained, and no leftovers. And everything is placed at once on two baking sheets, which I bake together.

Wak balish is a traditional Tatar dish, literally translated as a small pie. The filling is based on meat and potatoes. Any meat is suitable - beef, horse meat, chicken - but, for my taste, the most delicious are obtained from goose, juicy and tender.

Here's a step-by-step recipe for this delicious dish. To make wak balish, you need:

For the test

• Flour - 700 gr.,
• Butter or margarine - 250 gr.,
• Kefir - 400 ml.,
• Tea soda - 1 tsp without a slide,
• Salt - 1 tsp
• Sugar - 1 tsp

Filling for wak balish

• Beef, horse or goose meat (pulp) - 0.5 kg.,
• Potatoes (medium) - 7 pcs.,
• Onions - 3 pcs.,
• Salt, ground black pepper - to taste

Dough for making wak belish

Melt butter or margarine, add kefir, salt, sugar, soda, flour.
We knead the not tight dough and put it in a bag in the refrigerator to rest for 15 minutes, and in the meantime we prepare the filling.

Cut the meat and potatoes into small cubes, 1 cm side. If the meat is lean, add a little ghee or vegetable oil to the filling. Salt and pepper.

We take the dough out of the refrigerator and cut it into balls about the size of a tangerine.

Then we roll out the flat cakes 0.5 cm thick and the size of a saucer.

Put the filling in the center and pinch from the edges, leaving a hole in the middle.

Put the pies on a baking sheet on baking paper, or simply oiled, put in the oven and bake at 180-200 degrees for 40 minutes,

then remove from the oven and pour 1-2 teaspoons of hot boiled water into each pie, or, if chicken or beef broth is available.

Put back in the oven and bake until tender (10-20 minutes). Wack balish is ready! If desired, ready-made pies can be greased with melted butter.
Wak balish is eaten hot, but if the meat is horse meat or goose, then they are tasty and cold.

Do you want to please yourself and your loved ones with delicious meat baked goods? And then prepare a wak belish! Here are some step-by-step recipes with photos and videos, as well as ideas for fillings.

Wak balish (it is also called "wak belyash") is a dish of Bashkir and Tatar cuisine. A small pie made from shortcrust pastry or puff pastry with meat filling and a hole in the middle. It is usually served with soups and broths. It can be about the size of a fist or slightly larger.

Wack Balish translates as "small pie" And simply "balish" is already a huge pie that is cut into portions.

Outwardly, wak belyashi are very similar to, but the main difference is that instead of chicken, meat, familiar to the Turkic-speaking peoples, is used: lamb, beef, horse meat, etc. And so, in principle, the cooking technique remains the same. And it is not clear who was the first to come up with such pies. And what do you think? Leave your answer below in the comments.

How to sculpt vak belyash

Do you want these pies or mini-pies to be not only tasty, but also beautiful? How beautiful to dazzle them.

Below is a description of sculpting a standard shape for whites.

Roll out the cake, it is desirable that the circle turns out to be even.

We put some filling in the center.

And now we wrap the opposite sides, as if making an envelope. After that we tighten the resulting corners. We pinch everything at the center so that the pie does not disintegrate during the baking process.

We make the hole not too small, but not too wide, so that the meat juice does not evaporate and the filling does not become dry.

Recipes

Vak belyash Tatar recipe in the oven

Traditional Tatar vak belyashi stuffed with minced meat and potatoes. The dough is kneaded with kefir and butter.

Usually wak belyash is made from unleavened dough, but in this case it is with a little salt.

Ingredients:

• Wheat flour - 2 cups;
• Kefir - 120 ml.
• Eggs - 2 pcs.
• Butter (or margarine) - 150 g.
• Salt - 2 tsp
• Minced meat (beef) - 530 g.
• Potatoes - 3 tubers;
• Onions - heads;
• Black pepper - a couple of pinches;
• Sugar - 1 tsp;

How to cook

1. Pour flour into a cup, grate 100 grams of cold butter there. Add a teaspoon of salt and sugar. Grind everything thoroughly, then pour in kefir beaten with one egg and knead an elastic dough.
2. Making the filling. Finely chop the onion and potatoes, add them to the minced meat, add a teaspoon of salt and a couple of pinches of black pepper for flavor. Mix well and let soak for 10-15 minutes.
3. Roll the dough into a sausage, divide with a knife into 8-10 pieces. Roll each piece thinly into a round cake.
4. Put 1-2 tablespoons of the filling in the center.
5. Pull up to the top of the dough edge and pinch, as shown at the beginning of the article.
6. Cover the baking sheet with parchment or grease with oil. We spread all the wak balishi on a baking sheet, add a small piece of the remaining butter to each hole. It will add fatness and juiciness to the meat.
7. Preheat the oven to 200 degrees. While you can brush the pies with whipped egg yolk.
8. We send to the oven for 40 minutes.

Puff pastry wack

And this is a quick recipe, since we will use ready-made puff pastry. It just remains to defrost it.

Choice of filling: meat with potatoes or meat with boiled rice.

Ingredients:

• Puff pastry - 600 g.
• Meat (minced meat) - 400 g.
• Potatoes or rice porridge - 300 g.
• Onions - 2 pcs.
• A pinch of salt and pepper;

Preparation

1. Defrost the puff pastry, roll it out and divide into equal squares with sides 12 by 12.
2. Mix the minced meat with potato pieces and onions. Salt and pepper.
3. We spread the filling on each layer of the dough, pinch it.
4. Heat the oven to 200 degrees. Put the whitewash on a baking sheet and put it in the oven for 30 minutes.

Wack balish on sour cream

Shortcrust pastry for whitewash is mixed with margarine and sour cream, which makes it very aromatic.

Ingredients:

• Minced meat - 500 g.
• Potatoes - 600-800 g.
• Baking powder - 1 tsp;
• Margarine - 250 g.
• Sour cream - 250 g.
• Flour - 500 g.
• Onions - 2-3 pcs.
• Black pepper - 3 pinches;
• Salt - 1 tsp;

Preparation

1. Twist the meat in a meat grinder. If it's minced meat, just mix it with chopped onions, potatoes, salt and pepper. Cut the potatoes into small cubes to bake well.
2. Add sour cream and flour with baking powder to melted margarine. Stir everything well until a homogeneous and soft dough.
3. Divide the dough into pieces, which should be rolled into thin cakes with a diameter of 13-15 cm.
4. Put filling in each circle and close up.
5. Grease a baking sheet with oil, put whites on it, and turn on the oven 180 degrees.
6. When the oven is well warmed up, close our pies in it for 40 minutes.

How to make the filling tastier

The potato and rice options are described above. What else to add.

• And you can add cheese. Rub the cheese into the minced meat; during the baking process, it will give the meat its wonderful aroma.
• Don't forget about spices: cumin, basil, green onions, dill, parsley, red and black pepper.
• 20 minutes before cooking, you can add a spoonful of broth to the hole of each pie. So the filling will become even juicier, and the dough, by the way, too.
• You can add mushrooms fried with onions.
• The meat can be pre-fried in tomato or cream sauce.

Wak whitewash can also be made from yeast dough. It will turn out to be more magnificent and softer. They will not describe the recipe, since everything is clear here. The fillings were all higher, and you can read about the dough in the article:.