How To Make Trini Aloo (Potato) Pies
The long-awaited Aloo Pie episode is finally here:
Yield: 8 Portions
For The Dough: 2 cups all-purpose flour ¾ tsp salt 2 tsp yeast 2 tsp baking powder About 1¼ to 1½ cups water
For The Aloo/Potato Filling: 12 oz potato (about 4 medium) ¼ tsp salt 3 tbsp Nariel Coconut Oil ¼ tsp geera/cumin seeds ¼ tsp maithe/fenugreek seeds 3 tbsp minced onions ½ tbsp minced garlic 1 tbsp minced pimento pepper 1½ tbsp minced chadon beni/culantro ½ tsp ground geera/cumin salt & black pepper to taste
Peel potatoes and dice into medium 1-inch cubes.
Place potatoes into a medium saucepan with just enough water to cover the surface of the spuds. Add salt, cover pan and bring to a boil over high. Cook for about 10 minutes or until potatoes is soft and tender to the touch.
Strain potatoes and mash immediately with a potato masher until light and fluffy. Set aside.
Place a small sauté pan over medium heat. Add the 3 tbsp of Nariel Coconut Oil and when hot, sprinkle in the geera and maithe seeds to toast for 30 seconds.
Add in the onions, garlic, pimento peppers and chadon beni. Sauté for 2 minutes until softened.
Add in the mashed potatoes and geera powder. Mix well to incorporate and cook for one for a minute. Taste, so as to know how much salt and black pepper is needed. Set filling aside.
To make the dough, place flour into a medium mixing bowl together with the salt, yeast and baking powder. Mix thoroughly to distribute dry ingredients, then slowly add the water and knead until the dough comes together. Add little at a time until the dough binds and becomes homogenous. It may or may not need all the water.
Continue kneading dough for about 4 minutes on a clean surface using little dusting flour if needed to prevent sticking. The dough should be similar to bread dough, pliable but slightly sticky to the touch.
Place the dough back into the bowl and cover with plastic wrap and let rest for 30 minutes.
Divide dough into 8 portion balls on the counter. Roll balls and let sit again for 10 minutes covered. Take one of the dough balls and with your hands, open it out to a five-inch circle.
Take a tbsp or two of the potato (aloo) filling and place on one half of the dough.
Fold over the other half of the dough into a now semi-circled filled dough pocket. Seal the sides of the dough by pressing with thumb and index fingers properly then gently smoothen the dough by pressing it out with your two palms to elongate into a larger pie shape. This allows the pie to become longer and ultimately disperses the filling evenly throughout it.
Pour about 3 cups of Nariel Coconut Oil into a medium iron pot to heat to 325 degrees Fahrenheit.
When the oil is heated, place one or two pies into the hot oil to fry, ensuring to baste the top of the dough with hot oil using a pot spoon. This allows the pie to cook evenly and puff up.
Fry for about 2 minutes on each side or until the pies are golden brown.
Place pies onto paper napkins to absorb any excess oil.
Enjoy pies, by cutting open and drizzling in tamarind chutney and even pepper sauce as great condiments.