In a mixer
fitted with the paddle, combine the oil, water, cumin
, salt, and 1 1/2 cups flour. If necessary, add additional flour or water to make a soft dough. Form into 2 rectangles. Wrap in plastic and let rest at room temperature for 30 minutes. This is an oil-pastry called ail teig.
Place the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain
, rinse and mash
. Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic
. Mix onions
into potatoes. In a blender
, puree the chipotle. Add the chipotle and kielbasa
to the potato mixture. Let cool.
Preheat the oven to 375-degrees. Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches. Spoon filling down the center, shaping into a squared-off log. Trim dough and wrap the filling, rolling the pastry
so the seam is on the bottom. Alternatively, cut dough
into 4 1/2-inch squares. Place 1/4 cup filling in the center of the squares. Fold up the corners and pinch to seal. Set seam side down, on a non-stick cookie
sheet. Bake for 30 minutes, until golden.