Aloo Pie
Aloo Pie Say it: AH-loo pye
Aloo pie is a beloved Trinidadian street food: a soft, golden fried dough pocket stuffed with seasoned mashed potatoes. Sold from roadside stalls and snack shops across Trinidad and Tobago, it is eaten as a quick breakfast, lunch or late-night bite. The crust is crisp at the edges and tender inside, while the filling is savory, garlicky and gently spicy. It is usually served with tamarind, mango chutney and pepper sauce for dipping or spooning into the split pie.
Aloo Pie
Aloo Pie
Pronounced AH-loo pye
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dough
Potato Filling
Frying
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Tamarind chutney, mango chutney and Trinidadian pepper sauce.
Make ahead and storage
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.
