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:
Carolyn says
Hi, have you ever made the dough in a stand mixer? I have metal rods in my wrist which makes it hard to knead dough.
ImmaculateBites says
Hi Carolyn. Yes, you can!
Sophia says
Hi,
Can we use this dough to make Pot pie vegetable ?
Thank you.
ImmaculateBites says
Hi Sophia, I haven’t tried making pot pie with this dough, so can’t say yes for sure. If you do make it , let me know how it works out for you.
Kay says
Hi Imma , I’ve been looking for the u tube which shows how to do the fancy edge on your samosa , I put in epilogue along with lots of other alternatives and I can’t find anything that resembled it, could you tell me how it’s done or do you know of a direct utube that shows it , if looks so professional thanks
Kay says
Hi there just wondering your opinion on the dough recipes for Aloo pie & the vegan & chicken samosa’s could I use spelt to replace the all purpose flours , I’ve heard you might have to cut down on the liquid any ideas on this , thanks in advance
Nekeisha Brown says
So easy. So yummy. Will make again. And again! I substituted the white sugar for coconut sugar. This was definitely not time consuming —- I placed the mixture in the fridge to cool faster.
ImmaculateBites says
You rock girl! Thanks for taking time out to share this us.
Kiran says
Thanks for sharing this recipe- I’ve been looking for homemade lunch ideas for work. FYI, Hindu is the religion and Hindi is the language.
ImmaculateBites says
Hi kiran! Thanks for pointing that out to me. Duly noted.
Nilaja says
Greetings Immaculate I love your recipe how to freeze the aloo pies- should I use foil wax paper, plastic wrap or something else?
ImmaculateBites says
Hi Nilaja! I usually wrap it in plastic or foil paper , then place in a zip lock bag and store in the freezer.
dc says
Hello, if you choose not to use the peas and corn (I am allergic to one, my child the other), how much should you increase the potatoes by? Or do you increase the amount of potatoes at all?
ImmaculateBites says
About 1-2 cups. You may have to adjust the spices.
KnockOuTT says
If I freeze a batch, do I have to defrost before frying?
ImmaculateBites says
You do not have to defrost. However, you will have to add a few extra minutes more.
Abida says
I love the crossover between Indian and Caribbean food, the melding of cultures is one of my fave things about food. Potato and pastry is like a match made in heaven. Sounds pure delicious!
ImmaculateBites says
Me too! Abida. Thanks!
Cristie says
These look delicious. I’m so happy I found your website. So many great recipes to try.
ImmaculateBites says
Thanks Cristie! So glad you are here.
Stephanie says
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.
ImmaculateBites says
You rock Girl! Thank you so much. Loving all substitutions you made and so glad to hear it was a snap to make.
Priya says
wow! potato pies look so good! I love step-wise recipes as they are so helpful and easy to follow!
ImmaculateBites says
Thanks Priya!
Richa says
I’m so going to try the baked version of this recipe. I looove samosas, but I’d definitely like to try this.
Claire | Sprinkles and Sprouts says
These sound ammmmazing! And your pastry work is fab!!!
Pinning these, I can’t wait to try them!
ImmaculateBites says
Thanks for pinning Claire