Beliašai-- Lithuanian Meat Pies

ground meat

🥗Healthier: lean turkey

💰Cheaper: pork

Lean turkey reduces fat content while still providing protein.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats.

milk

🥗Healthier: plant-based milk

💰Cheaper: water

Plant-based milk can cater to lactose intolerance.

yeast

💰Cheaper: baking powder

Baking powder can be a quicker alternative.

Warm up the milk until it's room temperature.

Add about 1 teaspoon of sugar and the yeast to the milk and let it sit until the yeast is frothy.

Sift in 1 teaspoon of salt along with the flour into a bowl.

Pour the milk yeast mixture into the flour.

Crack in the egg and add 5-7 spoonfuls of oil into the mixture.

Mix everything together briskly until there is no dry flour, resulting in a sticky dough.

Let the dough rise for about 20 minutes.

Lightly knead the risen dough, keeping your hands wet to prevent sticking.

Divide the dough into small balls and flatten each ball to about 0.5 cm thick.

Place a rounded spoonful of filling (ground chicken, chopped onion, egg, salt, and pepper) in the center of each flattened dough.

Fold the dough over the filling, leaving a small hole in the middle.

Heat oil in a skillet until hot.

Fry the beliašai meat side down until golden brown, flipping them to cook evenly.

Cover the beliašai while frying to ensure the meat cooks properly.

Fry about four at a time and continue until all are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens