Spinach and Smoked Salmon Cocktail Knishes

• 1 pound peeled baking potatoes, like russets or waxy potatoes, like Yukon Golds
• 1/4 cup vegetable oil
• 1 large Spanish onion, minced (2 cups)
• 1/2 cup spinach, cooked, drained, and coarsely chopped
• 3/4 cup vegetable oil
• 3/4 cup water
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon ground cumin
• 1/4 teaspoon turmeric
• 1/2 teaspoon salt
• 1/4 pound smoked salmon, shredded
• 1/4 bunch flat leaf parsley, washed

1. Make the filling: Place the potatoes in a pot of water and boil until fork-tender (20 minutes).
2. Drain.
3. Meanwhile, saute the onions in the oil until softened.
4. Mash the potatoes and stir in the onion mixture and spinach.
5. Make the dough: In a mixer fitted with the paddle, combine the oil, water, cumin, turmeric, salt and 1 1/2 cups flour.
6. If necessary, add additional flour or water to make a soft dough.
7. Form into two balls.
8. Wrap in plastic and let rest, at room temperature for 30 minutes.
9. Assembly: Roll the dough out into 2 rectangles, 1/8-inch thick (approximately 15 by 10-inches).
10. Lay filling down center in a squared off log.
11. Place the salmon in a layer on top of the filling.
12. Trim dough and roll up.
13. Refrigerate for 20 minutes.
14. Preheat the oven to 375 degrees F.
15. Slice into 2-inch pieces.
16. Set, seam side down, on a non-stick cookie sheet or a sheet lined with parchment paper.
17. Bake for 30 minutes, until golden.
18. Garnish platter with flat-leaf parsley.

baking potatoes, vegetable oil, spanish onion, spinach, vegetable oil, water, flour, ground cumin, turmeric, salt, salmon, flat leaf parsley

Taken from www.foodnetwork.com/recipes/spinach-and-smoked-salmon-cocktail-knishes-recipe.html (may not work)