In Memory Of Karen Nicole Smith, 1972 - 2016

Trinbago Aloo Pie recipe.

aloo pie

After many requests from readers I got my mom to help me with making this Aloo Pie recipe. Aloo is simply potato and though it’s called a pie, it’s not what most people outside Trinidad and Tobago envision when they hear the word pie. It’s basically potato filling in a dough, that’s deep fried and it’s one of the many quick delights you can buy at many of the street food vendors throughout the islands.


As I mentioned above, I had my mom’s help in making this dish as I find that I never learn to make dishes I don’t really like. As a kid on the islands, my thing was “doubles” and to be quite honest I can safely say that I’ve only had aloo pies about 4 times.

You’ll Need…

For the filling:

4 medium potatoes (boiled)
1/4 teaspoon salt
1 clove garlic
1/4 teaspoon geera (cumin powder)
1/4 hot pepper (optional)

For the dough:

1 3/4 cups flour (all purpose)
pinch salt
pinch self rising yeast (makes for a lighter dough)

* Edit: It was pointed out that I forgot to list the amount of water needed for making the dough. Use between 1/2 and 3/4 cup of water.

About 2 cups oil for frying (vegetable works great)

You have two options when it comes to the potatoes. You can peel, cut in half and boil till tender. Or you can cut in half, boil and peel after it’s cooled a bit. Basically… put the potato into a pan with enough water to cover and bring to boil. Then allow to boil gently until you can pierce it with a knife without any real resistance. As the potato boils, lets prepare the dough.

trini aloo pie recipe

In a bowl place all the ingredients mentioned above for the dough and add 1/2 of the water. Work well and add water as needed. You’re looking for a well worked dough, that’s smooth and somewhat firm. Allow this rest as least 15 minutes at room temperature and the bowl covered with plastic wrap.

making allo pie recipe

how to make aloo pie trini style

The potato should be fully cooked now. In a bowl, add the salt, garlic and hot pepper and crush to a fine paste, then add the cooked potato and mash. The goal is to have a smooth texture (no lumps). The final step in preparing the filling is to add the geera and stir everything well. You can use a mortar and pestle to crush the garlic and pepper, then use a potato masher to mash the potato.

mashing aloo for aloo pie

quick recipe for aloo pie

The next step is to make the dough ball we created 15 minutes ago into 4-5 smaller balls. Then dust your surface with flour and roll out with a rolling pin  to form small circles about 6-8 inches in diameter. Add some of the potato filling we created to half of the circle (of dough), but leave room on the edges to allow us to seal the package. Flip the side that there’s no filling over and using a fork, press down to make a seal. You’re making 1/2 circle filled dough package (see pics below). When you seal with the fork, flip over and do the same thing on the other side, as you don’t want it opening during the frying process.

trinidad recipe aloo pie

dough for aloo pie

trinidad street food aloo pie

ingredients for aloo pie

making trini aloo pie

In a fairly wide pan, heat the oil on a medium high heat and then fry. Place into the oil (be careful) and within seconds, flip to the other side. This quick action helps achieve a perfectly shaped pie. Now cook for about 2-3 minutes on this side, then flip back to the side you started off on and cook for another 2-3 minutes. Basically you’re looking for a golden brown colour. If you find that it’s going dark fast, turn down the heat on the oil.

making aloo pie

recipe for aloo pie

trini aloo pie

trinidad aloo pie

I think it’s the geera that’s in this recipe that prevents me from never really giving it much of a chance, as it’s one of those spices that I just have no love for. I recall lunch time during my school days in Trinidad the kids would rush out to the food vendors to get their aloo pie and they would get the vendors to cut them open and put curry channa (chick peas) and that was usually topped with some sort of chutney or pepper sauce. Usually the hit was tamarind sauce.

Don’t forget to leave me your comments below, even if it’s just to say hello. It’s appreciated. And don’t forget to join us on Facebook, where you’ll get more insight into the true culinary culture of the islands. Click on the image below to get started.

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61 Comments

  1. Erroll
    May 12, 2019 / 7:59 am

    Hi Chris Greatings. I have mixed finely chopped chicken and green onion with the potato. Delicious.

  2. February 19, 2019 / 9:01 am

    This looks real good. Will try it.

  3. Phylicia
    May 16, 2018 / 7:28 am

    This looks very interesting I’ll definitely try this recipe over the weekend

  4. Karen McFarlane
    June 26, 2017 / 8:50 pm

    Chris this is a different version of the Knish, nd in Brasil we call this PASTELS DE BATATAS, OR IN SPANISH EMPANADAS DE PAPAS GIVE THANKS I WILL BE MAKING THESE SOON. BLESSED NIGHT STRONG.

  5. Jody
    March 12, 2017 / 7:13 pm

    It looks easy. I will try it. Thank you!

  6. July 23, 2016 / 6:11 pm

    I will try this Aloo Pie and get back to U It does look good.

  7. February 15, 2016 / 12:08 am

    A little sugar in the flour makes a very light dough.I put a teaspoon in about 3cups of flour. Great recipe
    Pat

  8. Gerry
    January 7, 2016 / 10:45 am

    Yea boi Chris. Nice recipe. Just made it. only sub was 2Tbsp baking powder as I didn’t have any instant yeast and I was hungry. I got 6 big aloo pies out of this, so you can stretch to 8 or 9 for smaller ones. Keep up the good work!

  9. Shirma
    November 12, 2015 / 10:59 am

    Hi Chris

    I’ve always wanted to learn to make aloo pie, I love a good seasoned pie, will try this one. Thank you.

  10. birdie
    February 15, 2015 / 9:50 pm

    This was delicious with a few small adjustment.I put 2tbsp of baking powder in the dough and cut out the yeast and for the filling I cut a chives in it that really gave it a nice flavor and just a tip more salt.

  11. Wolfy
    January 29, 2015 / 10:10 pm

    Fab. I been mixing the taters with salt-cod, or peas, (chana dahl, moong or garden) always with cumin, often coriander, chilies, it’s become a firm favourite behind the bar. Thanks

  12. Angella Cupid
    January 10, 2015 / 11:31 am

    Delicious!. Keep up the good work.

  13. judi mcintosh
    November 30, 2014 / 4:13 pm

    Hi Chris,
    My sister makes some ‘wicked’ aloo pies, but doesn’t like sharing her recipes.
    My mum used to make her aloo pies with mash potato, chives hot pepper and drop of ketchup. try it

  14. Radha
    November 21, 2014 / 5:45 am

    Hello. This is the first time i visit you´re website, but i´ve seen your videos on youtube. I´m from another country and i´m married to a trini. We´re also vegetarian. I appreciate the fried rice and the macarroni pie recipies. My request are more Trini vegetarian recipies. Thank you so much!

  15. Vida Rignault
    April 30, 2014 / 7:49 am

    Believe it or not, my son used to go to an Indian lady to be tutored after school once or twice a week when we lived in Indonesia, & she used to fix these for him as a special treat!! He would come home raving about them, so I am going to surprise him by making some for his 29th birthday next month!! Am thrilled to finally have the recipe!! Thanks so much!! (We are originally from Trinidad, now living in the US)

  16. Candice
    December 10, 2013 / 1:09 am

    Hi Chris, I wanted to know if you have the ingredients for making fudge?? Also thanks for making these delicious recipes from the island available.

  17. Merlyn
    October 23, 2013 / 10:49 pm

    I will definitely try this one. I need the recipe for doubles. Visited T/dad a few times and would always bring some back home especially the ones around the university.

    Keep up the good work – a great help to me.

  18. Roland
    September 23, 2013 / 5:55 pm

    Use to be one of those boys back in the 50’s who had to have his Aloo Pies for lunch…doubles were knot around back then….

  19. ShayShar
    September 16, 2013 / 9:24 pm

    Had these at a party once and liked them. I always wanted to know how to make them so thanks very much for the recipe.

  20. mikesha
    July 9, 2013 / 6:15 pm

    i always use carribbean pot recipies and everything comes out great ! plus i'm now learning to cook and its a big help

  21. Shantel
    July 2, 2013 / 3:58 pm

    Hey 🙂 How many people does this recipe serve?

  22. Joanne
    May 6, 2013 / 9:08 am

    Nice, gotta try it. Thanks

  23. tia
    April 27, 2013 / 2:28 pm

    i am making the pies hope they come out gr8

  24. Evan
    April 23, 2013 / 2:42 am

    Chris,

    I lived in Trinidad for a total of five years. What i miss most are hot Doubles in the morning. When can we make some???

  25. December 13, 2012 / 4:09 am

    Hi Chris…been craving aloo pie–the local vender no longer sells 'dem on de street. Picking sorrel today. Wish you , your family and readers a wonderful holiday season. Hope to see you down island in new year.!

  26. Bern
    November 26, 2012 / 11:05 am

    Sir you're sure teaching me how to cook, you do know your stuff thanks

  27. November 23, 2012 / 6:21 pm

    hi, i just love your recipes

  28. Brian
    October 12, 2012 / 11:55 am

    Made these today lovely had with curried chicken added green seasoning to the potatoes gave it beautiful taste many thks

  29. October 2, 2012 / 10:29 am

    Thanks Chris for this aloo pie recipe. I have tried it many times before. Yours look great. Don’t forget to mention the chutney to copliment it. ( mango or tamarind)

  30. Radzielou
    September 20, 2012 / 8:53 pm

    hey Chris just a little suggestion.You can use shortening and cold water to make your dough.just about 2 tablespoonful.Your pies come out like a pastry even when fried.

  31. Veronica Best
    September 5, 2012 / 2:31 pm

    I’m Madrid to a Trini and have learned several recipes from you that are dear to my husband. Thanks so much and keep em coming 😀

  32. sandy
    July 26, 2012 / 1:51 pm

    I need reciepe for the tambrine sauce Plz never mind mi spelling baby tapping keyss with me

  33. maha
    July 16, 2012 / 1:31 pm

    ty for sharing going to try this hope it look like yours when i am finish.

  34. Natasha
    June 8, 2012 / 3:05 pm

    Hi Chris! enjoying your recipes!!! Hadda give this one a try…kinda rediscovering my kitchen!!! 🙂

  35. gregory
    May 12, 2012 / 8:20 am

    Greg. Thanks I am so happy to find a true trunks cook site I tryied the slop pies came out perfect

  36. ernest
    March 29, 2012 / 1:12 pm

    hi christ you are doing a great job keep it up

  37. Leah
    February 24, 2012 / 11:49 pm

    I have been trying to perfect this recipe for a long time! My missing ingredient to soft and fluffy bake/aloo pie has been yeast! Thank you so much, I have also tried ur coconut sweetbread recipe which my Jamaican in-laws love btw! Thank you so much and I look forward to trying more of ur recipes. Trini in the US!

  38. Bren
    November 13, 2011 / 3:22 pm

    Hi There! First time visitor to this site and I am enjoying it already. I grew up with a Trini couple living with our family and the wife taught me to cook her receipes (no measurements included lol). I realy enjoy the flavor of Trini food. I make Aloo Pies often, and love them! I am also not a huge Geera fan so I leave out the Geera in favor of onion and a little extra garlic, salt and pepper. Just a tip for anyone having problems with keeping the pies sealed during cooking is to allow your potatoes to completely cool after cooking them before using them in the pies. (If using hot potatoes, the steam/heat from the potatoes inside the dough will try to escape causing the pies to unseal at times) I normally make the potatoes in the morning or night before and pop them in the fridge so they are cold when it is time to use them (also works great with leftover mashed potatoes from dinner the night before, just add the extra seasonings).
    If using cold potatoes you will find far less problems with the pies staying sealed through the cooking process. The potatoes will be piping hot once the pies have been cooked.

  39. Ichelle
    July 7, 2011 / 7:06 pm

    Thanks so much for posting this, wha yah mean u only eat 4times? I lived in Trini 9months&probably eat at least 40!

    In the US now & want it sooo bad w/some mango chutney but I must get my hand right for the dough,or my oil temp? It comes out crunchy..any suggestions?

    I really want to get it now&try all d suggestions! Tuna/aloo, lentil, aloo/soya…

  40. Dawn
    June 3, 2011 / 9:22 pm

    Chris, would the frozen pizza dough (you've recommended, and I've used) to make bake work as the dough for these aloo pies?

  41. Sally-Ann
    April 19, 2011 / 2:38 pm

    hey really wanted to try this before 'cause i love it. Will try it hopefully on the weekend

  42. Joanne
    March 31, 2011 / 9:11 pm

    i make this a lot….just love it.

  43. donna
    March 24, 2011 / 6:25 pm

    hey Chris yuh aloo pies make me hungry they look real delicious.

  44. kimberly
    March 18, 2011 / 2:30 pm

    Hi Chris,Kimberly here. This aloo pie is new to me, but I'm will definitely try it. We St.Lucians use yellow split peas as fillings and use curry instead of geera and call it dahl this is one of my absolute favorite things.

  45. Naida
    December 26, 2010 / 4:00 pm

    Hey Chris this looks nice and I know they taste great. Here in Aruba we have something similair we call it Pastechi. And it’s very popular. Thanks for sharing.

  46. pete thomas
    December 26, 2010 / 3:49 am

    hiya Chris, hope you and the family had a good christmas, these pies are going straight on the menu, thx my friend :))))

  47. Luanna
    December 12, 2010 / 5:22 pm

    Okay! I having a Caribbean get together next weekend and I have to get this down pact this week. Tell me something, what other vege's can be mixed up in an aloo pie to give it even more bang flavor?

  48. Quessa
    December 11, 2010 / 6:33 pm

    I have to give this a try, very detailed, thanks

  49. Alicia O'Connor
    November 6, 2010 / 11:25 am

    did aloo-pie for the first time loving it thanks for all the hints

  50. Michael
    October 12, 2010 / 5:07 pm

    Chris it says add half the water but the amount of water is not specified
    in regards to the dough? Thanks again for this one!

    • jumbieg
      October 13, 2010 / 6:34 am

      thanks for pointing that out. See the edit I made.

  51. Richard
    October 5, 2010 / 3:58 pm

    i tried it taste good.But i have to practise meh dough making texture

    • jumbieg
      October 13, 2010 / 6:35 am

      takes a little practice, but I'm sure you'll master it son enough.

  52. Cheryl
    September 29, 2010 / 8:22 am

    Thans for sharing your recipes. Coupled with the pictures, it makes cooking very simple. My husband loves everything i’ve made so far. Are we on diets? Yes but who cares! i will try this on the weekend. Looks very simple.

    • jumbieg
      October 13, 2010 / 6:35 am

      your kind comments are appreciated.

  53. Michael
    September 16, 2010 / 7:51 pm

    Hey Chris thanks again for taking the time
    on this one!

    • jumbieg
      September 27, 2010 / 9:50 pm

      always appreciated when you guys leave me a comment or 2.

  54. judith ballah
    September 13, 2010 / 7:29 am

    hi chris i am a trini but living in st lucia i love my caribbean cooking keep up the good work

    • jumbieg
      September 27, 2010 / 9:49 pm

      thx for stopping by.

  55. Halcian
    September 5, 2010 / 12:17 pm

    Hi Chris! Halcian here; just had to comment on your pies, they look (and I am sure they taste) wonderful. I feel you on the geera scene as well, but I can handle it in small amounts. When I'm making pies I experiment with other fillings too, including tuna-potato, split peas and lentil. My daughter's vegetarian so she tends to get bored with the potato sometimes, hahaha! Keep posting, my friend! Can't wait to see what's next! 🙂

    • jumbieg
      September 27, 2010 / 9:49 pm

      loving the tuna-potato combo. will have to give that a try.

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