3/4 cup vegetable oil

3/4 cup water

1/2 tesp salt

3 tsp Blazing Blends Southwest ChileŠ spice rub

2 1/2 cups all-purpose flour

2 pounds peeled baking potatoes, like russets

1 large onion, minced (2 cups)

3 TBSP vegetable oil

3 TBSP pureed chipotle in adobo sauce

In a mixer fitted with the paddle, combine the oil, water, 2 tsp Southwest ChileŠ spice rub, 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.

Place the potatoes in a pot of water and boil until fork-tender (25 minutes). Drain, rinse and mash. Meanwhile, sauté the onions in the oil until golden and caramelized then add the remaining Southwest Chile spice blend and let sauté until aromatic. Mix onions into potatoes. In a blender, puree the chipotle and add 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.