Aloo pie – pies with potatoes and green peas

Ingredients:

Dough for pies

• 3 cups of premium flour, plus more as needed
• 1-2 tbsp. granulated sugar
• 2 tsp baking powder
• 1 teaspoon of salt
• 4 tablespoons ghee or vegetable oil
• 1 cup of warm water, or a little more
• Vegetable oil for shallow frying

Filling for pies

• 3 tbsp vegetable oil for frying
• 1 medium onion, chopped
• 2 tsp. crushed garlic
• 1 teaspoon grated ginger
• 1 teaspoon cumin
• 0.5 tsp hot sauce, or more
• 0.5 tsp smoked paprika
• 250 – 350 g of potatoes, diced and boiled
• 1 cup frozen green peas, thawed
• 1 cup frozen corn, thawed
• 1 green onion, chopped
• 2-3 tablespoons parsley or cilantro
• 1/4 tsp cayenne pepper, or to taste
• 0.5 tsp ground white pepper
• 0.5 tsp or more curry powder or Caribbean green seasoning of choice

Preparation:

1. Filling.
   
   Heat oil in a large skillet, add the onion, garlic, and ginger, and cook for about 2-3 minutes, stirring constantly to prevent burning. Then add the cumin, hot sauce, and paprika and continue stirring with a wooden spoon for about 2 minutes.
2. Add the diced boiled potatoes and corn. Lightly mash the potatoes, corn, and peas, then mix everything thoroughly. Add the green onions, curry powder, white and cayenne pepper, and a little water to prevent burning. Simmer for about 2 minutes. Finally, add the cilantro and season with salt to taste.
   
   Remove from heat and let the filling cool. You can make it a day ahead.
3. Dough.
   
   Place flour, baking powder, sugar and salt in a large bowl, make a well and pour in water and ghee or vegetable oil.
4. Place the dough on a generously floured board and knead for about 5-7 minutes. Continue adding flour as needed to make the dough easier to work with. Be careful not to add too much flour. The dough should be soft, elastic, and smooth.
5. Assembling the pies.
   
   On a lightly floured surface, form the dough into 14 balls. Roll each ball into a circle using a lightly floured rolling pin.
6. Place 2 tablespoons or more of the filling in the center of the circle. Lightly moisten the edges of the dough with water or flour diluted in water using your finger. Gently roll the circle and pinch the edges of the dough together. Another way to seal the dough is to press the edges with the tines of a fork.
   
   You can then freeze the pies to fry later or continue cooking them right away.
7. Pour oil into a medium skillet or cast iron cauldron to a depth of 5 cm and heat over medium-high heat to 175°C (350°F) until the oil is hot but not smoking.
8. Carefully lower the patties into the oil and fry a few at a time, turning once, until golden brown, about 5-8 minutes. Don't overcrowd the pan with patties (they will absorb too much oil and become soggy). Using a slotted spoon, transfer them to paper towels.
9. Baking method.
   
   Place the dough pieces on a baking sheet and brush with canola oil. Bake at 190°C for approximately 25-30 minutes, until golden brown.
   
   

   Note

   
   You can prepare the filling the night before to allow the flavors to meld, or even form the pies and store them in the freezer for up to a week.
   
   Instead of kneading the dough, you can use ready-made filo dough.
   
   You can make the pies half the size of the ones suggested in the recipe and serve them as an appetizer at a party.
   
   Serve warm or at room temperature with mango chutney or Channa Alu.