Belyache (belyash)

Instructions

1. Mix the flour and salt, then add the egg and warm water to form a soft dough. Knead for 8 minutes until smooth, cover and leave to rest for 30 minutes.
2. Finely slice the onions. In a frying pan, cook them in the oil until translucent.
3. Add the minced meat, season with salt and pepper, and brown it for 8 to 10 minutes, crumbling it as you go. Let it cool completely.
4. Divide the dough into 16 balls, then flatten each into a thin disc about 12 cm in diameter.
5. Place a spoonful of filling in the centre, fold up the edges and pinch them shut like a little purse, then flatten slightly.
6. Heat the frying oil to 170 °C. Lower the belyashi in small batches and fry for 3 to 4 minutes on each side until golden.
7. Drain on kitchen paper and serve piping hot.