Trinidad Aloo Pie: A Flavorful Street Food Favorite
6.2.25
| Recipe by Renz
In this post, we’re diving into the delicious world of aloo pies—one of the most
beloved street foods in Trinidad and Tobago. These crispy, golden pies are
filled with a savory, seasoned potato mixture and are perfect for a snack or a
light meal. Get ready to be inspired by the comfort and joy that comes with
making these pies in your own kitchen.
If you've ever wandered the streets of Trinidad and Tobago, you’ve probably encountered the irresistible smell of freshly fried aloo pies, a staple in our street food scene. Along with favorites like pholourie and doubles, aloo pie is a must-try for anyone craving a delicious, savory snack.
Whether stuffed with a simple potato filling or spiced up with curry channa, tamarind sauce, or some kind of meat, aloo pies will surely hit the spot. And guess what? You can make them at home with ease!
In this recipe, we’ll keep things simple yet flavorful, with a traditional potato filling. Plus, for those of you looking to switch things up, check out my veggie pies or corn beef version using the same dough.
You know those dishes that put a smile on your face before you even take the first bite? The ones that get your taste buds tingling with excitement just thinking about them? Well, today’s post is all about one of those dishes: Aloo Pies.
There's nothing like homemade aloo pies—golden, crispy, and filled with soft, seasoned mashed potatoes. And let’s not forget the joy that comes with biting into that perfectly fried shell!
Growing up, we made these pies at home whenever we had leftover potatoes or even veggies that needed to be used up. It was one of my mom’s specialties, and trust me, you never wanted to share these with anyone—especially not with your cousin, even though you knew your mom had already called her to send some. The day my mom made aloo pies was always a good day.
These little pies can be compared to samosas in the sense that they have that crunchy exterior, but instead of filling them with spiced meats or peas, we fill them with seasoned mashed potatoes. I prefer them seasoned with curry (because I’m a curry lover), but some folks use cumin, and that works just as well.
Here I’ll group the ingredients for the aloo pie by importance so you can see how they work together to bring the pie to life:
Hot Oil: For the perfect crispy aloo pie, you’ll want the oil to be heated to 350°F (175°C). This temperature allows the pies to cook quickly, ensuring a crispy exterior while keeping the inside soft and well-cooked. If you have a fast-read thermometer, this is the perfect moment to use it! Keep an eye on the temperature, as it can drop if you add too many pies to the pan at once.
Sealing the Pies: Be sure to seal the edges tightly with a fork to prevent the filling from spilling out while frying. If the edges aren’t sealed properly, they can open up in the hot oil.
Frying in Batches: Don’t overcrowd the pan. Frying too many pies at once can cause the oil temperature to drop, making your pies soggy instead of crispy.
If you’re lucky enough to have leftovers (though that’s rare!), storing and reheating aloo pies is simple.
Now that you’ve got the recipe, it’s time to get frying! I’d love to hear how your aloo pies turn out, so feel free to drop a comment below and let me know how it goes. If you try the veggie version or add your own twist, share it with me on social media and tag me—I’d love to see your creations!
Don’t forget to subscribe to the blog for more tasty Caribbean recipes, tips, and all the food love.
If you've ever wandered the streets of Trinidad and Tobago, you’ve probably encountered the irresistible smell of freshly fried aloo pies, a staple in our street food scene. Along with favorites like pholourie and doubles, aloo pie is a must-try for anyone craving a delicious, savory snack.
Whether stuffed with a simple potato filling or spiced up with curry channa, tamarind sauce, or some kind of meat, aloo pies will surely hit the spot. And guess what? You can make them at home with ease!
In this recipe, we’ll keep things simple yet flavorful, with a traditional potato filling. Plus, for those of you looking to switch things up, check out my veggie pies or corn beef version using the same dough.
You know those dishes that put a smile on your face before you even take the first bite? The ones that get your taste buds tingling with excitement just thinking about them? Well, today’s post is all about one of those dishes: Aloo Pies.
There's nothing like homemade aloo pies—golden, crispy, and filled with soft, seasoned mashed potatoes. And let’s not forget the joy that comes with biting into that perfectly fried shell!
A Bit of Nostalgia
Growing up, we made these pies at home whenever we had leftover potatoes or even veggies that needed to be used up. It was one of my mom’s specialties, and trust me, you never wanted to share these with anyone—especially not with your cousin, even though you knew your mom had already called her to send some. The day my mom made aloo pies was always a good day.
These little pies can be compared to samosas in the sense that they have that crunchy exterior, but instead of filling them with spiced meats or peas, we fill them with seasoned mashed potatoes. I prefer them seasoned with curry (because I’m a curry lover), but some folks use cumin, and that works just as well.
Ingredients
Here I’ll group the ingredients for the aloo pie by importance so you can see how they work together to bring the pie to life:
- For the Dough: Flour, baking powder, salt, and water come together to form the perfect base for your aloo pies. The baking powder gives it that light, fluffy texture while the flour provides structure. The salt and water balance everything out.
- For the Filling: Potatoes are the star here, mashed and seasoned with curry, black pepper, and garlic for that bold, earthy flavor. If you like a spicier kick, you can always add a little more curry or seasonings to taste.
- For Frying: You’ll need oil to fry the pies to crispy perfection. Make sure it’s hot enough so the pies fry evenly and turn golden brown.
Making aloo pies
Prepare the Dough:
-
In a bowl, mix the flour, salt, baking powder, and water. Knead lightly
until smooth. If you don't get it totally smooth on the first mix, let it
sit for ten minutes then knead again and let it rest.
- Cover the dough with a damp cloth and let it relax for about 20 minutes. This helps the dough soften up for easier handling.
Make the Filling:
- Boil your potatoes until they’re tender. Drain and mash them, then stir in salt, black pepper, garlic, geera and curry powder. Set aside.
Assemble the Pies:
- Once the dough has rested, divide it into about 7 equal balls.
-
Flatten each ball into a 4” circle using your fingers or a rolling pin.
-
Place a generous spoonful of the potato mixture and vegetables on one side
of each circle. Moisten the edges with water to help seal the pie.
-
Fold the dough over to form a crescent shape, then press the edges down with
a fork to seal them well.
Fry the Pies:
- Heat the oil in a frying pan. Test if the oil is ready by dropping a small piece of dough into it—if it sizzles, you're good to go.
- Carefully fry each pie, turning them until they’re golden brown on both sides. Drain on paper towels to remove excess oil.
FAQs
Q: How thin should I flatten the dough?
A: Flatten the dough just enough so it’s not too thick when you fold it over
the filling. The key is to make sure the filling stays inside while frying!
Q: Can I make these pies ahead of time?
A: Yes, you can prepare the dough and filling in advance. Store the dough in
the fridge for up to a day, and the filling can be kept in an airtight
container.
Tips for First-Time Pie Fryers
Hot Oil: For the perfect crispy aloo pie, you’ll want the oil to be heated to 350°F (175°C). This temperature allows the pies to cook quickly, ensuring a crispy exterior while keeping the inside soft and well-cooked. If you have a fast-read thermometer, this is the perfect moment to use it! Keep an eye on the temperature, as it can drop if you add too many pies to the pan at once.
Sealing the Pies: Be sure to seal the edges tightly with a fork to prevent the filling from spilling out while frying. If the edges aren’t sealed properly, they can open up in the hot oil.
Frying in Batches: Don’t overcrowd the pan. Frying too many pies at once can cause the oil temperature to drop, making your pies soggy instead of crispy.
Storing and Reheating Leftover Aloo Pies
If you’re lucky enough to have leftovers (though that’s rare!), storing and reheating aloo pies is simple.
Storing:
Let the pies cool completely before storing them in an airtight container. You can keep them in the fridge for up to 3 days. If you want to keep them for longer, freeze the pies. Wrap them individually in plastic wrap, then place them in a freezer-safe bag. They’ll last up to a month in the freezer.Reheating:
- From the Fridge: To reheat, place the pies in an oven preheated to 350°F (175°C) for about 10-15 minutes, or until they’re heated through and crispy on the outside. You can also reheat them in a toaster oven for a quick and easy option. You can also reheat in your air fryer. It gets it back ot being crispy on the outside.
- From the Freezer: If frozen, you can reheat the pies directly from the freezer. Just place them in a preheated oven at 350°F (175°C) for 15-20 minutes. For best results, cover them with foil during the first 10 minutes to prevent them from drying out, then remove the foil to let the crust crisp up.
Give It a Try!
Now that you’ve got the recipe, it’s time to get frying! I’d love to hear how your aloo pies turn out, so feel free to drop a comment below and let me know how it goes. If you try the veggie version or add your own twist, share it with me on social media and tag me—I’d love to see your creations!
Don’t forget to subscribe to the blog for more tasty Caribbean recipes, tips, and all the food love.