Trinidad Aloo Pie: A Flavorful Street Food Favorite
In this post, we’re diving into the delicious world of Trinidad aloo pies, one of the many 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!
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.
How to make Trinidad aloo pie
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.
Instructions
1. Prepare the Dough:
- In a bowl, mix the flour, salt, baking powder, and water. Knead lightly until smooth. If you don’t get it 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.
2. 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.
3. 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.
4. 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 it until it’s golden brown on both sides. Drain on paper towels to remove excess oil.
Tips for first-time pie fryers
These were important for me as someone who had been afraid to fry pies
- 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 & Reheating
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.
Check out some more Caribbean street food
We love eating outside. Check out some more of our street food favorites:
- Roast corn (in the air fryer)
- Pineapple chow
- Corn soup
- Boiled corn
Frequently Asked Questions
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!
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.
Recipe
Trinidad Aloo Pie
Ingredients
Method
- Mix flour, 1/2 tsp salt, baking powder, and water and lightly knead.
- Once mixed, cover the dough with a damp cloth and leave it to relax.
- Divide dough into balls (I got 7).
- Wash and peel the potatoes and put them in a pot of boiling water with salt.
- Boil until tender.
- Once tender, strain the potatoes.
- In a medium bowl, mash the potatoes and season with curry, geera, minced garlic, salt, and black pepper.
- Adjust taste as needed.
- Flatten each dough ball into about 4″ circles. Roll it out as much as you can.
- Place about two spoons of potato mixture on half of the ball.
- Moisten the edges of the dough with water all around.
- Fold over the dough and seal well. You can also use a fork to make sure it’s sealed properly.
- Flatten out the pie. You can use a rolling pin and lightly roll out.
- On medium-high heat, heat your oil for frying. I use my thermometer to make sure it gets to about 350 degrees.
- Place dough into the oil and fry till golden brown.
- Remove from oil and place on a napkin to drain off any excess oil.
Nutrition
Tried this recipe?
Let us know how it was!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!
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