When the dough is ready, kneed it again to push out the air. Then divide the dough and mince into 24-25 portions.

On the lightly floured table roll out each dough portion into a 3-4 mm thick circle. Place a ball of mince in the middle of the circle and flatten the meat into a patty.

Wrap the dough around the meat patty, pinching the dough together – leave the center of the meat uncovered.

Slightly flatten the belyash pie and set aside on a greased tray.

Keep the dough portions and not cooked pies covered by cling wrap to stop them from drying out.