Smoked Chile Potato Knishes

Recipe Ingredients

3/4 cup	177ml	Vegetable oil
3/4 cup	177ml	Water
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Turmeric
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	156g / 5.5oz	All-purpose flour
2 lbs	908g / 32oz	Baking potatoes, like russets - peeled
1 lb	454g / 16oz	Spanish onion - minced (2 cups) (large)
3 tablespoons	45ml	Vegetable oil
1 teaspoon	5ml	Ground cumin
3 tablespoons	45ml	Pureed chipotle in adobo sauce
1 lb	454g / 16oz	Pre-cooked kielbasa - cut 1/4" dice

Recipe Instructions

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.

This recipe yields 2 large or 12 to 16 small knish.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1B16) - from the TV FOOD NETWORK

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