Currently, we are increasingly snacking “on the run”, trying not to lose precious time. A weekend get-together for aromatic tea and delicious pastries goes by the wayside. If you decide to return this tradition to your family and want to cook something tasty, we recommend that you turn your attention to the whitewash recipe.
Belyashi are round pies with meat filling. It is she who makes this pastry tasty, fragrant and incredibly satisfying. Let's try today to figure out how the filling for whitewash is the easiest and fastest to prepare.
Pork filling
The most popular is the filling for whites made from minced pork. Cooking experts always recommend making minced meat at home on their own, rather than buying frozen “something” at a nearby supermarket. Of course, if you have a familiar butcher who will make high-quality minced meat, and you can trust the quality of this product, then, as they say, “another thing”. But today we make the filling with our own hands, therefore, minced meat too.
What is required:
- Low-fat pork tenderloin - 500 grams.
- 150 grams of beef or veal.
- Two large onions.
- One hundred grams of low-fat kefir or cream.
- Salt.
- Ground black or red pepper.
It is known that Belyash have Tatar roots. This type of baking will certainly be quite high-calorie and fat. Ideally, it is necessary to take a lamb tenderloin, but we will make a less high-calorie, but more juicy version with a low-fat pork tenderloin.
Before you start chopping meat, it must be thoroughly rinsed under cold water and dried with an ordinary kitchen towel or napkin. It is also recommended to clean the veins and the inner film in advance. So the stuffing for minced meat from minced meat will be even more juicy and tender. Next, grind (grind) the meat with onions. You can use any method convenient for you.
Add some spices for meat, salt, season with red and black pepper. Now pour in the cream and mix thoroughly. The filling for the whitened pork is ready.
Chicken Meat Filling
If you need to further reduce the calorie content of your dish, choose the option where the filling for whites will be made from minced chicken. This recipe is no less tasty, but slightly more wholesome food for slender and losing weight people who monitor their nutrition.
Essential Ingredients
- Chicken fillet (breast) - 500 grams.
- One bunch of parsley.
- One large head of onion.
- Ground pepper (you can use a mixture of peppers).
- Salt or sea salt.
This recipe is similar to the previous one regarding cooking. Only the type of meat you use is different. My chicken breast and dried. Grind the meat with a meat grinder, gradually adding onions. Then salt, add pepper. If you want to further reduce the calorie content of this dish, then instead of chicken, you can use a turkey breast. It will also be a great filling for minced meat whites. The recipe is simple, as you can see, but the result will please both your stomach and your figure.
The difference between this filling and the previous one will be only in the fact that a lot of fresh herbs are added to minced chicken. According to culinary experts, white poultry meat is very fond of greens, so it will never work out to spoil it with a bunch of parsley, dill or basil. We will not add any kefir or cream here, the filling will be juicy due to the juice, which gives greens.
How to make minced meat more juicy
There are several proven methods that allow you to make the filling for whites more juicy and tender.
Do not forget to use (if possible) several types of meat for cooking minced meat. Ideal - fatty pork and leaner beef. But you can take, as we have said, chicken or turkey breast, season the minced meat with plenty of fresh herbs.
Add a little fat-free kefir or cream to the minced meat. In extreme cases - just water.
So that the juice inside the whitewash does not leak during frying, there is such a secret. The first in the oil should be lowered the side where the window is located. Thus, the butter will immediately envelop the dough, clog the central hole, the minced meat will be thoroughly fried, and the meat juices will not spill out.
What other way can get a juicy filling for whites? The recipe, which has long been hidden by experienced chefs and gourmets, is to use ice. We’ll just warn you right away - you should hurry with the “packaging” of this filling in the dough. And it’s 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 in a towel and walk a little with a rolling pin. Crushed ice is added to the already rolled meat with onions. We season with spices and put in the center of the mug of dough. Immediately wrap and dip in boiling oil and fry.
We hope that our recipes will be useful and will help your family gather more often at the Sunday table and feast on fragrant and juicy whites.