Belyashi Fried Meat Pies with No-Yeast Kefir Dough

Name: Belyashi Fried Meat Pies with No-Yeast Kefir Dough
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 pies
Cuisine: Eastern European-inspired
Ingredients: 250 ml plain kefir, room temperature; 1 whole large egg; 2 tbsp granulated sugar; 1 tsp fine salt; 1 tsp baking soda; 2 tbsp neutral oil, plus more for frying; 500 g all-purpose flour, approximately; 300 g ground beef; 200 g ground pork; 1 whole medium onion, finely grated; 2 whole garlic cloves, minced; 50 ml cold water; 1/2 tsp black pepper; to taste salt

Crisp kefir-dough meat pies filled with seasoned beef, pork and onion.

By Savva LoginovUpdated October 2, 2026

Total 1 hr 20 minMakes 12 pies

Jump to Recipe

Belyashi are round, pan-fried meat pies with a juicy ground-meat filling and a small opening at the centre. This source uses a quick kefir dough, so the pies do not require yeast rising. Keep the filling thin enough to cook through before the crust over-browns, and fry over moderate heat. Drain briefly and check one test pie to confirm the centre is fully cooked before serving the batch. Stir baking soda into kefir and rest 5 minutes. Whisk in egg, sugar, salt and oil. Add flour gradually to make a soft dough. Cover and rest 30 minutes. Mix beef, pork, grated onion, garlic, cold water, salt and pepper until combined. Keep refrigerated while shaping. Divide dough into 12 portions. Roll each into a 12-cm round, add about 1 tablespoon filling, then gather edges and seal, leaving a small opening at the top. Flatten gently.

Belyashi Fried Meat Pies with No-Yeast Kefir Dough

How to tell when it is ready

Test one pie; the meat centre must reach 71°C (160°F). Drain on a rack and rest 3 minutes before serving.

Tips

Stir baking soda into kefir and rest 5 minutes.
Mix beef, pork, grated onion, garlic, cold water, salt and pepper until combined.
Divide dough into 12 portions.
Add 1 cm oil to a heavy skillet and heat over medium to about 170°C (340°F).

Troubleshooting

If crust browns before filling cooks, lower heat and cover loosely.
If dough sticks, oil hands lightly rather than adding excess flour.

Substitutions

Use plain yoghurt thinned with milk instead of kefir.
Use ground turkey, cooking thoroughly to its safe temperature.

Variations

Use all beef or all pork.
Add chopped dill to the filling.

Serving suggestions

Serve with sour cream.
Add a cabbage salad.
Offer pickles.
Pair with hot tea.

Make ahead

Prepare components ahead and store safely. Refrigerate cooked pies within 2 hours up to 3 days. Reheat in oven until hot throughout.

Storage

Refrigerate cooked pies within 2 hours up to 3 days. Reheat in oven until hot throughout.

Food safety

Keep raw meat filling chilled and cook ground meat to 71°C (160°F).

Frequently asked questions

Can I bake belyashi instead?

Yes, brush with oil and bake at 200°C (400°F) until browned and the meat centre reaches 71°C (160°F); texture will differ.

How should I store belyashi fried meat pies?

Refrigerate cooked pies within 2 hours up to 3 days. Reheat in oven until hot throughout.

Serve with sour cream. Refrigerate cooked pies within 2 hours up to 3 days. Reheat in oven until hot throughout.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Belyashi Fried Meat Pies with No-Yeast Kefir Dough