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Aloo Pie

Trinidad & Tobago


For the Dough
5 cups flour
4 tsp baking powder
1 tsp salt
1 tsp yeast
1 tbsp oil
1 1/2 cups water

For The Filling
2 to 2 1/2 lbs potatoes (or 3 1/2 cups mashed potatoes)
3 cloves garlic- minced
2 tbsp chopped green herbs (chives, green onions or your choice)
2 tsp ground geera
1 tsp salt
2 minced bird peppers or pepper sauce to taste
1/2 cup vegetable oil (for frying)


1. Wash the potatoes
2. In a pot of water, boil or cook potatoes with the skin. You can also microwave them. Let potatoes cool for approximately 7 -10 minutes before peeling and mashing.
3. Meanwhile, mix dry ingredients together for the dough. Add water and oil, then mix to combine.
4. Sprinkle flour on a clean counter or surface where dough will be kneaded.
5. Knead the dough for a couple minutes, by using the palm and heel of both hands in a rolling motion as you fold the dough over and over.
If dough is too pasty, add or sprinkle flour as you knead.
Your dough should be of a soft consistency, but not overly sticky.
6. Sprinkle with flour, cover and let sit for 20-30 minutes.
7. Peel then mash the potatoes (potatoes should be a smooth consistency.
8. Mix in other ingredients
9. Pinch off baseball size pieces of dough, lay on a floured surface, flatten the balls either in your hands or by rolling it, (depending on the size of your pies),you should be able to fit 2 tablespoonfuls of filling in your large pies. Also, make sure pies sre not too thin, you want plenty of dough thickness to be able to stretch and flatten later on
10. Cover and let pie sit for approximately 15 minutes to rise.
11. Place the filling in the center of the dough, and fold the ends of the dough around the filling, stretch the dough evenly and close.(Seal with water if necessary. Placing a little water at the ends of the dough, makes it pasty or sticky, thus easier to seal).
12. Gently flatten the filled pie. Make sure you evenly distribute the filling as you flatten pie.
Crimp edges of pie with a fork for extra secure sealing.
Make 4 or 5 tiny indents/pricks on one side of each pie with a fork, (this helps as the dough as it rises when fried).
13. Under medium fire, heat oil in a heavy pan.
To test the oil for readiness, place a tiny ball of dough in oil, if it rises to the surface and sizzles but does not brown instantly, the oil is hot.
14. Gently place pie in hot oil.
A little oil on the uncooked top of pie as it rises, assists in ensuring that the top of the pie does not burst or remain uncooked.
15. Using tongs, turn the pie over when the underside (the side emersed in the oil) is golden brown.
Allow it to cook to the same color as on the other side. The pie should be evenly golden brown on both sides when cooked
16. Remove from pan, drain on absorbant paper or paper towels.

Serve hot, with tamarind chutney

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