Belyashi

Pour warm milk or water into a bowl, add olive oil and butter, then incorporate the flour, salt, and dry yeast to knead the dough.

Place the dough in a warm spot to proof for 30 to 40 minutes.

Prepare the filling: rinse the meat, finely chop it, and pass it through a meat grinder along with the onion, then season with salt and pepper.

Portion the dough into 50g pieces and roll them out into rounds.

Place 35g of raw minced meat in the center of each round and gather the edges up into a pleated pouch, leaving a 1 to 1.5 cm opening in the middle.