Knishes
From Flax, the Super Food

Dough
1 1/2 cups mashed potatoes
1/2 teaspoon salt
3 tablespoons ground flaxseeds
1 cup whole wheat pastry flour
2 cups unbleached white flour
2 tablespoons canola oil
7 tablespoons cold water

Filling
1 3/4 cups finely chopped onions
1 teaspoon olive oil
2 1/2 cups mashed potatoes
2 tablespoons ground flaxseeds
1 teaspoon salt
1/8 teaspoon black pepper

In a medium mixing bowl, combine the mashed potatoes, 1/2 teaspoon salt, and 3 tablespoons flaxseeds. Add the flours, canola oil, and water.

To make the filling, cook the onions in the olive oil until browned. Combine them in a bowl with the 2 1/2 cups mashed potatoes, 2 tablespoons flaxseeds, salt, and pepper.

Preheat the oven to 350 degrees.

Divide the dough in half. Roll out each half on a lightly floured surface until thin. Cut across and down to make 3 1/2 inch x 3-inch rectangles. Place a heaping tablespoon of filling in a long thin line down the middle of each piece of cut dough. Fold up the ends and roll up so you can pinch to seal the edges. Place on a cookie sheet about 1 inch apart, and bake for 20 minutes.