Aloo pie

East Winds by Riaz Phillips

1 Servings

Vegetarian

My partner Rachael’s family is from Trinidad and so we decided to try this version. Dough is filled with a potato filling and baked or deep fried. These are quite large and deep fried.

Ingredients

(2 1/4 cups) plain all-purpose flour

(300g)

baking powder2 tsp

2 tsp

sea salt1/2 tsp

1/2 tsp

light soft brown sugar1/2 tsp

1/2 tsp

butter or coconut oil2 tbsp

2 tbsp

(2/3 cup) warm water

(150ml)

(1lb 5oz) Russet potatoespeeled and chopped

(600g)

(scant 1 cup) cooking oil of choicefor frying

(200ml)

** Seasoning for Potato Filling **

Green Seasoning at://did:plc:2cxgdrgtsmrbqnjkwyplmp43/exchange.recipe.recipe/01JGAMY92NWT20YA8ZY1329SE62 tbsp

2 tbsp

coconut oil or butter2 tbsp

2 tbsp

ground cumin1 tsp

1 tsp

sea salt1 tsp

1 tsp

freshly ground black pepper1/2 tsp

1/2 tsp

garlic cloves3 pieces, finely chopped, or 1 tbsp garlic powder (both optional)

3 pieces

all-purpose seasoning1/2 tsp, (optional)

1/2 tsp

Instructions

Step-by-step guide

1
Make the dough as you would for roti
2
Boil the potatoes until soft. Drain and add all the seasoning ingredients and mix until smooth.
3
Roll dough out into 15cm / 6 inch diameter circles. Put 2 tbsp of potato filling in and fold over and pinch closed.
4
Deep fry in oil for about 3 minutes total.
Timer: 3m

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