Aloo Pie
Aloo Pie Si pronuncia: AH-loo pye
L'aloo pie è un amatissimo cibo di strada di Trinidad: una morbida tasca di pasta fritta e dorata, ripiena di purè di patate condito. Venduto dai banchi lungo la strada e nelle snack bar di Trinidad e Tobago, si mangia come colazione veloce, pranzo o spuntino notturno. La crosta è croccante ai bordi e tenera all'interno, mentre il ripieno è saporito, agliaceo e leggermente piccante. Di solito si serve con tamarindo, chutney di mango e salsa piccante, per intingere o da mettere a cucchiaiate nella pie aperta.
Aloo Pie
Aloo Pie
Si pronuncia AH-loo pye
- Porzioni
- 4
- Preparazione
- 30 min
- Cottura
- 40 min
- Totale
- 1 h 10 min
- Livello
- Medio
Anche senza frutta a guscio e senza uova.
Allergeni: contiene glutine. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono ricalcolate. I tempi di cottura e le dimensioni delle pentole restano gli stessi.
Dough
Potato Filling
Frying
Procedimento
Put the potatoes in a pot with the 8 cups (2 L) water and 1 tbsp salt. Boil over medium-high heat until fork-tender, 15-20 minutes, then drain and mash until mostly smooth with a few small lumps remaining.
Heat the 2 tbsp oil in a skillet over medium heat. Add the onion, garlic and hot pepper and cook 3-4 minutes, until soft and fragrant. Stir in the curry powder, cumin and turmeric and cook 30 seconds, until aromatic but not burning.
Add the mashed potatoes and 1 tsp salt to the skillet and stir for 2 minutes, until evenly blended and heated through. Remove from heat, fold in the chadon beni or cilantro, taste for salt, and let the filling cool completely.
For the dough, whisk the 3 cups flour, yeast, sugar and 1 tsp salt in a large bowl. Add the 1 tbsp oil and warm water, then mix to a soft dough. Knead 5-8 minutes on a lightly floured surface until smooth and slightly tacky. Cover and let rise in a warm place 45-60 minutes, until doubled.
Punch down the dough and divide it into 8 equal balls. Roll each ball on a lightly floured surface into a 5-inch (13 cm) circle. Spoon 2 tbsp (about 45 g) cooled filling onto one half, leaving a 1/2-inch (1 cm) border.
Moisten the border with the sealing water, fold the dough over the filling, press out any air, and crimp the edge firmly with a fork. Repeat with the remaining dough and filling.
Heat the 6 cups oil in a deep heavy pot to 350°F (175°C). Fry the pies 2-3 at a time, 2-3 minutes per side, until deep golden brown and crisp. Drain on paper towels and serve warm.
Varianti regionali
Some cooks add a pinch of turmeric to the dough for a warmer color, and vendors often split the fried pie and spoon in extra chutney. Home cooks may add green seasoning or a little extra ground geera to the potato filling.
Note del cuoco
- Keep the potato filling cool and fairly dry; a wet filling makes the dough soggy and difficult to seal.
- Maintain the oil at 350°F (175°C); if it is too hot the crust browns before the filling is hot, and if too cool the pies absorb oil.
- Press out air before sealing and crimp the edges well so the pies do not open during frying.
Servi con
Tamarind chutney, mango chutney and Trinidadian pepper sauce.
Preparazione anticipata e conservazione
The potato filling can be made up to 2 days ahead and refrigerated. Fry pies just before serving; reheat leftovers in a 350°F (175°C) oven for 8-10 minutes.
