Aloo (Potato) Pie
Aloo (Potato) Pie – Cousins of samosas with the most amazing dough – Crispy and Crunchy – filled with a tasty combination of potatoes, corn and peas. Can be baked or fried.
I don’t need any excuses or an occasion to make pies; I just make them whether it’s summer, winter, or spring. Party time or not! Can’t seem to resist them. And after being on a hiatus for sometime now, about 3 months or so, I’m SUPER EXCITED to make and share these with you guys.
Relax, I’m not going to take your taste buds far off the coast…this time. This Aloo pie- aloo – Hindi word for potatoes – is quite familiar. They are a variation of samosas. You’ve tried samosas right? Crunchy and crispy dough stuffed with spicy potatoes, vegetables or protein. Of course you have.
These savory snacks, which hail from Trinidad and Tobago, are made all over the Caribbean Islands. Housewives pride themselves on a delicate touch with the dough but they are often street fare as well, ready for students and workers to grab for a snack on the run.If you have never tried one before you are in for a treat! These are delicious and the dough, I experiment with dough a lot and so far this is my favorite. 
The only drawback (I can’t lie to you guys) is that they are a big ol’ pain in the behind to make. They sometimes are time consuming and arduous to make from start to finish. BUT you can pull this off in less than no time –AND you will be so thankful when you are done. Even more thankful when you’re eating them like crazy, right out of the pan.
Or you can make the filling the night before and let the flavors come together or even make the whole thing a week before and freeze.
More shortcuts, you can use filo dough, instead of making your own pie dough. In this Aloo pie, I threw in some vegetables and more spice s in the mix. You can do the same or if looking for a traditional aloo pie just go with the potatoes only. I toned done the heat level so that my little one can have some.
You can make half the size suggested below for interesting cocktail party appetizers. This pie with chutney is dangerous. Spicy and sweet together – OH MY! They make a perfect pair.
Enjoy!
Aloo (Potato Pie)
Ingredients
Aloo Pie Dough
- 3 cups all purpose flour plus more as needed
- 1-2 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoon ghee Clarified butter or oil
- 1 cup warm water or more
Aloo pie Filling
- 3 tablespoons cooking oil
- 1 medium onion chopped
- 2 teaspoons minced garlic
- 1 teaspoon ginger grated
- 1 teaspoon cumin
- ½ teaspoon or more hot sauce
- ½ teaspoon smoked paprika
- ½ -3/4 pound potatoes cubed and boiled
- 1 cup frozen peas thawed
- 1 cup frozen corn thawed
1 green onion , diced
- 2-3 tablespoon parsley or cilantro
- ¼ teaspoon cayenne pepper or more optional
- ½ teaspoon ground white pepper
- ½ teaspoon or more curry powder or green seasoning optional
- Salt to taste
Instructions
Pie Filling
- In a medium- large skillet, add oil, onions, garlic, ginger and sauté, for about 2-3 minutes, stirring constantly to prevent any burns.
- Then add, cumin, hot sauce and paprika, and continue stirring with a heavy wooden spoon, about 2 minutes.
- Add boiled potato cubes, and corn. Slightly smash the potatoes, corn and peas then thoroughly mix until ingredients are fully combined, add green onions, curry powder ,white and cayenne pepper and a little bit of water to prevent any burns. Simmer for about 2 minutes. Finally throw in cilantro, adjust the seasonings and salt to taste. Remove from the heat and let it cool. You may prepare this a day in advance.
Aloo pie Dough
- In a large bowl add flour, baking powder, sugar and salt, then make a well followed by water, ghee or oil
- Knead to form soft and sticky dough.
- Place dough on a heavily floured board and knead for about 5-7minutes. Continue to flour dough as needed to facilitate kneading. Be careful not to over do it. Dough should be soft, elastic and smooth.
- On a lightly floured surface form the dough into 14 or more
Assembling Aloo Pie
- Roll the dough out to form a circle, using a lightly floured rolling pin; Spoon a generous 2 tablespoons or more filling in the center of a the circle; lightly moisten the dough edges with water or flour paste, using your finger. Fold over twist with fingers gently to seal the edges of the pies
- Another way of sealing is by pressing the tines of a fork along the edges of the dough.
- You may freeze to use later or proceed with cooking method.
- Heat up a medium skillet or cast iron with oil up to 2 inch- medium-high heat 350 degrees F. until hot but not smoking.
- Gently drop the aloo pie in the fry pan and fry in batches, turning once, until golden brown, about 5-8 minutes. Do not overcrowd the pan (it will absorb excess oil, resulting in a soggy pies)
- Using a slotted spoon, remove the aloo pies and place them on paper towels.
Baking Method
- Place on a baking sheet and brush with canola oil, then. Bake at 375 degrees
- For about 25- 30 minutes until golden brown
- Serve warm or at room temperature with this mango chutney or channa aloo
Tips & Notes:
- You can make the filling the night before and let the flavors come together or even make the whole thing a week before and freeze.
- You can use filo dough, instead of making your own pie dough.
- You can make half the size suggested below for interesting cocktail party appetizers.
Nutrition Information:
These look delicious. I’m so happy I found your website. So many great recipes to try.
Thanks Cristie! So glad you are here.
I made these tonight and they were great! I made them vegan by using oil instead of ghee, added a little crumbled tofu and didn’t have peas (they would have been nice) but otherwise made them according to the recipe. The dough has a little sweetness to it without being overly sweet and was easy to make in a stand mixer with a dough hook. (Had I had to knead by hand I would have gone the easy way out and used a pre-made dough just because I don’t enjoy kneading dough.) I also baked them to make it easier but I’m sure they would be really great fried. And oh yes, mango chutney would have been incredible with these. Don’t be put off by having to make dough and the number of spices; it really comes together pretty easily.
You rock Girl! Thank you so much. Loving all substitutions you made and so glad to hear it was a snap to make.
wow! potato pies look so good! I love step-wise recipes as they are so helpful and easy to follow!
Thanks Priya!
I’m so going to try the baked version of this recipe. I looove samosas, but I’d definitely like to try this.
These sound ammmmazing! And your pastry work is fab!!!
Pinning these, I can’t wait to try them!
Thanks for pinning Claire
Yummy Pies! I love the idea of hand pies but have never made them or even eaten them! That will need to change. I’m getting hungry just looking at your adorable little pies. these would be good in the lunchbox. My hubby will LOVE them. thanks so much for sharing this recipe!
Hi Diane! It definitely needs to change, these are delicious and hubby would not mind eating them.
Hi traditional aloo pies don’t have peas and corn. We usually eat them with curried channa (garbanzo beans) and some type of chutney. The dough recipe looks pretty good. Keep up the good work.
The pastry dough recipe looks great! Have you ever tried doing a sweet fruit based filling?
Not with this particular dough.
Thanks for posting your recipe . Looks quite easy to make.
Fa, I it is really easy to make!
They look so good! I love your pastry recipe, too. These will definitely feature on our dinner table soon!
Everyone would certainly enjoy it!
I love samosa’s so if these are similar – I have to make them!
They are better! So you’ve just got to try them
looks so crispy and amazing snack
They look and sound delicious
Those would be good to make ahead for a party, then cook at the last minute. (I find sometimes I need to make some real food in with all the snacky stuff!)
Hi Anne! This is a real food, especially with all the vegetables in it and quite tasty too!
This pie looks to die for! Amazing stuff, I’m slurping at my computer screen! 🙂 FIVE STARS!
Thanks Levan!
I am loving the sound of the potato filling. I could eat that as is! The dough seems easy to make, too, although I think I would “cheat” and use store bought empanada dough. I find for recipes like this it’s no more trouble to make a double batch and freeze the extras.
I always make double batch and freeze , for when the craving hits!
Immaculate – These look amazing 🙂 I love Samosas, so I truly can’t wait to try these. I might make the filling before hand as you suggest, and then the dough the day of 🙂
Thanks Paige, it really does help to make the filing ahead of time, or just do both and freeze until the day of.
This looks really delicious. Bookmarked to try soon. Love it
Thanks Chichi, let me know if you make it!
Thank Shernell! Yours are not bad either, can’t wait to see more.
I am just loving your recipes Immaculate. so lovely,I’m so glad that my friend told me about your blog.
Immaculate,
Can you bake the pie instead of frying them? Also, how did you get the nice twist pattern? In your instructions, you say to fold the twist but I don’t understand how you made the twist. Thanks.
Hi Cassandra! you can bake the pie -instructions are in the recipe. The twist is a way to seal the pie also known as ” epilogue”. The best way to learn is watch someone do it. I learned from watching a lady do it on a cooking show. You can go to youtube and search epilogue and you will have a bunch of them show up. Just watch and practice . Please do let me know how it works for you. Thanks