How to make Trinidad Aloo Pie

In a bowl, mix all dry ingredients together ensuring even distribution throughout.

Slowly add in water 50 ml at a time. Depending on the type of flour used, you may need more or less water than suggested.

Continue kneading until all dry ingredients have been absorbed by the water and a ball of dough is forming.

Remove the dough from the bowl and continue to knead for around 5 minutes until the dough is smooth and slightly tacky.

To test the readiness of the dough, press your finger into the ball and if the indent rebounds fairly quickly it is ready.

Mold the dough into a ball and return to the bowl coating it with one tablespoon of oil.

Cover with a kitchen towel and set aside in a cool place where it will not be disturbed allowing it to rest and rise for about an hour or until doubled in size. 

Wash, peel and cut potatoes into small cubes.

Place potato cubes into a pot covered with water and allow boiling on high heat

Once fork tender, remove from the pot, strain out the water and place into a bowl to begin mashing.

Mash the potatoes until they have a smooth consistency. If you like, you can leave a few small pieces of whole potato for some added texture. Place aside and allow to cool.

Once the dough has doubled in size, dust your counter and remove the dough from the bowl placing onto the floured surface.

Gently roll the ball into a log and using a knife cut into 10-12 equal pieces.

Take each piece forming them into individual balls and placing on your floured surface until ready to stuff and fry.

Heat up the 3 tablespoons of oil into a pot on medium heat.

Add the onion, garlic, seasoning pepper, chadon beni and masala of choice to the pot and sauté for around 5 minutes.

Turn off the heat and mix in the potato making sure the seasonings are thoroughly incorporated into the potatoes.

Add salt to taste.

Allow to cool for 5 minutes.

Prepare your frying oil in a pot or pan ideal for shallow frying on medium heat.

Prepare your cooling station with some paper towels or a cooling rack to place the pies on after frying.

Taking one ball of dough: Use your thumb and fingers to gently press into the shape of a circle about 4-5 inches in diameter or use a rolling pin.

Once the circle is complete, place a 2-3 tablespoon sized dollop of your potato mixture into the center of the circle.

Fold the circle in half and begin pinching the edges together to seal the potato mixture inside creating a dough pocket.

Ensure there is an even distribution of potato throughout the pocket by gently pushing the potato mixture inside while pinching to seal. Once all potato pockets have been formed, it is time to fry.

Gently place the pie into the oil and fry on each side for about 2 minutes or until golden brown.

Remove from oil and place on your prepared cooling station.

Continue the frying process until all pies are fried and allowed to cool for at least 5 minutes or warm to the touch.

Once all the pies have cooled or are warm to the touch, take a bite and enjoy.

Adding local Trini condiments is highly recommended by dunking your pie into them or cutting open along the seam and drizzling them inside.