Trinidad Aloo Pies (Potato Turnovers)

Ingredients

Contains gluten. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Make the dough: in a large bowl whisk together flour, baking powder and 1 tsp salt.

2. 2

   Add 1 tablespoon vegetable oil and about 1 cup lukewarm water, then mix until a shaggy dough forms; add more water a tablespoon at a time until it comes together into a soft but not sticky dough.

3. 3

   Knead the dough on a lightly floured surface until smooth, about 2–3 minutes.

4. 4

   Cover the dough with a clean towel and let it rest.

   Resting relaxes the gluten so the dough rolls out more easily.

   20 min
5. 5

   Place the potato chunks in a medium pot, add enough water to cover, add a pinch of salt and bring to a boil over high heat.

   15 min
6. 6

   While the potatoes cook, heat 2 tablespoons vegetable oil in a small skillet over medium heat.

7. 7

   Add the chopped onion and sauté until translucent, about 3–4 minutes, then add minced garlic and cook 30 seconds until fragrant.

8. 8

   Stir in the curry powder and thyme and cook 20–30 seconds to bloom the spices, then add frozen peas and toss to combine; remove the whole scotch bonnet if you used one.

9. 9

   Drain the cooked potatoes and return to the pot, mash with a potato masher or fork until mostly smooth.

10. 10

    Add the sautéed onion-spice mixture to the mashed potatoes, season with 1 tsp salt and 1/2 tsp pepper, mix in chopped cilantro if using, and taste-adjust seasoning. Allow filling to cool slightly.

11. 11

    Divide rested dough into 8 equal pieces and roll each into a ball.

12. 12

    On a lightly floured surface roll each ball into a 6–7" disk about 1/8" thick.

13. 13

    Place 2–3 tablespoons of the potato filling on one half of each disk, leaving a 1/2" border; fold the dough over to encase the filling and press the edges together to seal, crimping with a fork if needed.

14. 14

    Heat about 1/4–1/2" oil in a heavy skillet over medium heat until shimmering (oil should sizzle when a small piece of dough touches it).

15. 15

    Fry pies in batches, 3–4 minutes per side, until puffed and golden-brown; flip only once.

    12 min
16. 16

    Transfer pies to a paper-towel-lined plate to drain briefly and serve warm with chutney or hot pepper sauce if you like.