Beliashi

Kazakh fried pasties filled with meat. From Time-Life's Foods of the World's book Russian Cooking (1969).Posting this in reply to a request in the Eastern European Forum. I have not made this but it reads interesting and someday I will make it. When I do,I will probably add a few more seasonings or herbs to the filling.

• Ready In: 1 hr 25 mins
• Serves: 4
• Yields: 16 pieces

Ingredients

• The Dough

• 2 1⁄4 teaspoons active dry yeast
• 1⁄4 teaspoon sugar
• 3  cups all-purpose flour
• 1  cup  lukewarm milk

• The Filling

• 1 1⁄2 lbs ground beef
• 3⁄4 cup  finely chopped onion
• 1  teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 3 -4  tablespoons butter
• 2 -3  tablespoons  oil

Directions

1. In a small bowl soften yeast in 1/4 cup of the lukewarm milk with the sugar. Let it stand a few minutes, stir to dissolve completely; set it aside for 5-8 minutes till it's foamy.
2. Pour flour into a deep mixing bowl & make a well in it. Pour the yeast mix & remaining flour into the well and mix well, beating vigorously till a stiff dough forms.
3. Remove dough to lightly floured board and knead about 10 minutes till dough is smooth & elastic.
4. Place in buttered bowl, cover with towel & allow to rise about 45 minutes or until dough doubles in bulk.
5. The Filling.
6. Combine beef, onions, salt & pepper and mix well.
7. Assembly:.
8. On lightly floured board roll out dough to 1/8" thickness & cut out 16 circles with a 4-1/2 inch cookie cutter.
9. Place 5 teaspoons of filling on each circle & moisten the edges with cold water.
10. Fold up all edges of the dough, enclosing the filling & making a flat, round cake.
11. Heat oven to 250 degrees.
12. In a 10 to 12 inch heavy skillet set over high heat melt 3 tablespoons butter in 2 tablespoons oil till hazy;.
13. Add half of the flat cakes & cover the pan.
14. Reduce heat to moderate and cook cakes about 10 minutes on each side and are crisp & brown.
15. Transfer to ovenproof platter and keep warm while you cook the other half of the cakes, adding remaining butter & oil to pan if needed.
16. Serve at once.