Trinidad Aloo Pie

Ingredients

• 3 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp instant yeast
• 1 tsp baking powder
• 1 tsp salt
• 1 cup warm water
• 2 tbsp oil, plus more for frying
• 4 medium potatoes, boiled and mashed
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 scotch bonnet chile, minced, seeds removed for less heat
• 2 tbsp chopped culantro or cilantro
• 1 tsp ground cumin
• Salt, to taste

Before you cook

• Boil and mash the potatoes, then set aside to cool slightly.

Steps

1. Whisk the flour, sugar, yeast, baking powder, and salt together in a bowl.
2. Add the warm water and 2 tablespoons of oil and mix into a soft dough.
3. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
4. Cover the dough and let it rise in a warm spot for 1 hour until puffy.
5. Heat 2 tablespoons of oil in a pan and crackle the cumin seeds for 30 seconds.
6. Add the onion and cook for 4 minutes until soft.
7. Stir in the garlic and chile and cook for 1 minute.
8. Fold in the mashed potato, ground cumin, and culantro, and season with salt.
9. Cook the filling for 2 minutes, stirring, then let it cool to room temperature.
10. Punch down the risen dough and divide it into 12 pieces.
11. Roll each piece into a 5-inch round.
12. Spoon a tablespoon of potato filling onto one half of each round.
13. Fold the dough over the filling and press the edges firmly to seal.
14. Heat 2 inches of oil in a deep pan to 325°F.
15. Fry the pies in batches for 3 minutes per side until deep golden brown.
16. Drain on paper towel and serve warm with mango or tamarind chutney.