Aloo Pies || How to make Trini Aloo Pies my version || TERRI-ANN’S KITCHEN

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes provide more vitamins and minerals.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

Combine 2.5 cups of plain flour with salt, sugar, and baking powder in a bowl.

Gradually add 1.5 cups of lukewarm water to the flour mixture and mix until a dough forms.

Add a little oil to the bowl with the dough, cover with a clean tea towel, and let it rest for about 30 minutes.

Boil the potatoes for about 20 minutes or until a fork goes through easily, then peel them.

Use a fork to lightly mash the boiled potatoes and set aside.

Chop mini peppers into small pieces and set aside.

Chop fresh coriander and spring onions and set aside.

In a skillet, melt a generous amount of Kerrygold Irish butter over low heat.

Add the spring onions and mini peppers to the skillet and lightly soften them.

Add cumin, garam masala, a pinch of salt, and black pepper to the skillet and toast for about 1-2 minutes.

Combine the toasted mixture with the mashed potatoes and mix well, then add chopped coriander and adjust salt to taste.

Roll out the rested dough on a floured surface.

Place a generous amount of potato filling in the center of each rolled-out dough circle.

Squeeze the edges together to seal the pies and ensure the filling is evenly distributed inside.

Heat oil in a frying pan enough to coat the bottom and wait until it's hot.

Fry the pies two at a time on low to medium heat until they are beautifully golden and cooked through.

Remove the pies from the pan and serve with mango chutney or tamarind chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens