Russian Hand Pies Pirozhki

Serving – 2 pirozhkis

Making the dough sheets

Blend for the dough:

2 cups raw buckwheat soaked overnight

2 large tomatoes

2 large sweet potatoes

2 large onions

A small handful of fresh parsley

4 garlic cloves

Mix in:

2 cups (112 gr) flax seeds grind in dry blender – 0,1 cup per each pirozhki

4 tbsp. Psyllium husks

Spread evenly on 5 dehydrator trays, leave 1 cup of dough for closing pirozhki sides. Dehydrate for about 8 hours. Flip and cut each sheet in 4 pieces and dehydrate until fully dry.

Making the filling (should come out to about 10 cups):

Shred, freeze and defrost:

5 cups of cabbage

2 cups of carrots

1 large onion

1 small handful of parsley

Blend and mix with defrosted veggies:

2 cups of carrots

1 cup of macadamia or cashews

0,5 tsp of black pepper

Assembling pirozhkis.

Dip dehydrated dough sheets in drinking water and let them sit until playable for about a half an hour.

Place half a cup of filling in the middle of each pie. Put a stipe of the leftover dough on the sides of a pie to “glue” it together. Fold it in half and squeeze gently, so the fresh dough can hold the pie together.

Makes 20 pirozhkis – about 10 gr of fat in each.