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1
In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt, and 1 1/2 cups flour.
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2
If necessary, add additional flour or water to make a soft dough.
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3
Form into 2 rectangles.
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4
Wrap in plastic and let rest at room temperature for 30 minutes.
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5
This is an oil-pastry called ail teig.
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6
Place the potatoes in a pot of water and boil until fork-tender (25 minutes).
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7
Drain, rinse and mash.
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8
Meanwhile, saute the onions in the oil until golden and caramelized then add the ground cumin and let saute until aromatic.
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9
Mix onions into potatoes.
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10
In a blender, puree the chipotle.
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11
Add the chipotle and kielbasa to the potato mixture.
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12
Let cool.
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13
Preheat the oven to 375-degrees.
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14
Roll out the dough into 2 triangles, 1/8-inch thick each, about 10 by 15 inches.
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15
Spoon filling down the center, shaping into a squared-off log.
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16
Trim dough and wrap the filling, rolling the pastry so the seam is on the bottom.
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17
Alternatively, cut dough into 4 1/2-inch squares.
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18
Place 1/4 cup filling in the center of the squares.
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19
Fold up the corners and pinch to seal.
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20
Set seam side down, on a non-stick cookie sheet.
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21
Bake for 30 minutes, until golden.
