Beljashi with Pork Filling
A Tatar-Bashkir classic — golden fried dough cradling a juicy, spiced pork filling
TATAR-BASHKIR RECIPE · FRIED PASTRY · SOLD PER PIECE
What it is
Beljash is a much-loved savoury pastry from the Volga-Ural region — Tatarstan and Bashkortostan — made of soft yeast dough wrapped around seasoned minced pork and deep-fried to a deep golden crust. Unlike a cheburek, a beljash is round and left open at the centre, so a little of the hot filling shows through as it fries.
Sold individually and ready to heat through, it makes a satisfying hand-held lunch or snack on the go. Serve warm on its own, or alongside sour cream, pickles or a simple salad for a more filling plate.
Ingredients
Wheat flour, water, minced pork, onion, yeast, sugar, salt, ground black pepper, vegetable oil (for frying).
Heat through in a hot oven or dry pan until the crust is crisp and the filling piping hot — always follow the heating instructions on the pack.
Nutrition (per 100 g)
| Energy | 1190 kJ / 285 kcal |
| Fat | 15 g |
| of which saturates | 5 g |
| Carbohydrate | 26 g |
| of which sugars | 2 g |
| Protein | 10 g |
| Salt | 1.1 g |
Typical values for a fried pork pastry of this kind — actual figures may vary; check the pack for exact details.
Allergens & storage
Contains: wheat (gluten).
Store frozen at -18°C or below; thaw and heat thoroughly before serving, and consume promptly once defrosted.
Sold: per piece · Style: Tatar-Bashkir · fried savoury pastry
A warm, golden classic from the Volga heartland — best enjoyed fresh from the pan.
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