Trini Gluten Free Vegan Aloo Pie
Updated: Jul 23
These are called "Aloo Pies". If you are familiar with East Indian food, you would know that aloo is potato. So these are pieces of fried dough shaped as a hand pie and stuffed with a spicy seasoned potato filling. They are often served with a chutney.
Aloo pies are part of our street food scene. Street vendors serve aloo pies with an assortment of condiments. Tamarind or mango chutney is not uncommon. You can even get a "curried" channa (chick pea) filling as an add on. Of course pepper sauce is never missing, that's a Trini food culture must have!
You can use the recipe below to make fried (which is the custom) or baked pies.
I love it and I think you will too ❤
Trini Gluten Free Vegan Aloo Pie Recipe
(makes 6 - 8 pies)
Potato (Aloo) Filling
2 medium sized potatoes (peeled, boiled and mashed)
1 large pimiento diced
½ medium sized onion diced
4-5 cloves of garlic diced
½ tsp whole geera (cumin)
salt and pepper to taste
1– 2 tbsp of oil for sauteing
(Hand) Pie Dough
¾ cup brown rice flour
½ cup oat flour
¼ cup tapioca starch
½ tsp xanthan gum
2 tsp baking powder
1 tsp yeast
1/3 tsp salt
1 tsp brown sugar
2 tsp oil
½ - ¾ cup water
brown rice flour for shaping the dough
extra oil for shaping the dough and for deep frying
In a small skillet or pan heat oil over medium-high heat until hot. Add the whole geera (cumin) and simmer for a few minutes, the geera does not have to burn. Next add the diced seasoning, stir to mix with the geera. Cover the skillet and saute on a low heat for 5 to 7 minutes.
Remove the skillet from the heat and thoroughly mix the seasoning with the mashed potatoes, adding salt and pepper to taste. Set aside to cool.
(Hand) Pie Dough
Combine all of the dry ingredients in a mixing bowl. Add the oil and 1/2 cup of water. Knead to form a firm but slightly sticky dough, add more water a little at a time if needed. Allow to rest for about 10 minutes or longer.
Prepare a floured surface to work on. Do not use a starch for this for e.g. potato or cornstarch, use a gluten free flour like brown rice.
Divide the dough into 6 or 8 equal pieces. Roll the dough in the palm of your hands until smooth. You can moisten your hands with oil but not with water. Expect the dough to be soft, somewhat sticky but holding together, firmer than the dough for gluten free bread. Set aside the rounds of dough until all have been made.
If you are going to bake the aloo pies, pre-heat your oven to 350 F. To deep fry add enough oil to a pot so that the aloo pie will be completely submerged. Make sure the oil is hot before frying.
Starting from the first one, place one ball of dough on your floured surface. Using your fingers, pat the dough to form a circle about 4” in diameter. Flip the dough at least once to ensure it is not sticking to the work surface area. Flour the surface again if necessary. Use oiled hands, not water as this will weaken the dough.
Place about a tablespoon of the potato filling closer to one edge of the flattened circle. The dough will be folded in half so leave a little space at the rim. Do not place the filling in the center of the circle, this will make it difficult to fold the dough in half. Using a paint brush or another method, not your hands or fingers, lightly brush some water along the rim of the circle. Very gently and preferably in one motion fold the dough over the filling and unto the opposite rim, you can use a dough scraper once you are careful not to tear the dough. With oiled fingers press the edges of the dough together to seal. You can also dust your hands with flour, but avoid wetting your hands or fingers with water, the dough is easily torn. Place the shaped pie on a parchment lined tray until all have been made. Throughout the shaping process ensure that your work surface is dusted properly, this will make handling of the dough a lot easier. Flip the dough before filling, dust the surface again if necessary so that the dough will remain intact when shaped.
With a very light touch brush the top of each aloo pie with oil. Place in the oven and after 12 minutes flip the aloo pie. Brush the flipped side with oil and return to the oven. Bake for another 5 – 8 minutes or until the pies have browned a bit. You may need to turn the oven to 450 F just before removing from the oven to brown the aloo pies a bit more. When it's done baking, the crust will be set and will sound hollow if tapped. Remove from the oven and cool for a few minutes.
Drop the aloo pie into the hot oil, either 1 or 2 at a time. The aloo pie will begin to brown and swell. Once it starts to swell you can flip to the other side. They are done when they are evenly colored and the aloo pie floats on the surface of the oil, usually in about 2 – 4 minutes. Remove from the oil and drain (briefly) on a paper towel. Do not let the aloo pie sit on the oily paper towel, drain and place on a wire rack to cool. You may have to let the oil reheat to optimum temperature after the 2nd or 3rd batch of frying.
The aloo pie is best enjoyed warm. You can always place the finished pie in the oven on a keep warm setting until ready to eat, assuming that will happen within 1 or 2 hours. Aloo pie is delicious served with a chutney.