Recipe courtesy of Wayne Harley Brachman
Print
Total:
1 hr 50 min
Prep:
25 min
Cook:
1 hr 25 min
Yield:
2 large or 12 to 16 small knishes

Ingredients

  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 2 pounds peeled baking potatoes, like russets
  • 1 large Spanish onion, minced (2 cups)
  • 3 tablespoons vegetable oil
  • 1 teaspoon ground cumin
  • 3 tablespoons pureed chipotle in adobo sauce
  • 1 pound pre-cooked kielbasa, cut into 1/4 inch dice

Directions

In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, 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.

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