Food Network UK

Aloo pies

1

Recipe by Guy Fieri

Ingredients

  • For the dough:

  • 280g plain flour
  • 4 tsp baking powder
  • 1 tbsp shortening
  • 1 tsp salt
  • 1 tbsp sugar

  • For the pie filling:

  • 1kg potatoes, peeled and cut into 2cm cubes
  • 1/2 bunch freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped coriander leaves
  • 1 small habanero pepper, seeded and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 tsp ground cumin salt, or to taste
  • Vegetable oil, for frying
  • Tamarind or mango chutney, for serving

Use imperial measurements

Method

How to make Aloo pies

For the dough:
1) Mix all the dough ingredients in a large mixing bowl or dough mixer until incorporated.

2) Slowly add water until a dough ball forms. Technique: Kneading A way to mix and work dough to form a smooth, elastic ball, ready to shape and cook. I know this Teach me, please Knead for a few minutes, and then roll out to golf ball-sized spheres (10 to 12). Place the balls on a sheet pan and place in a warm area to proof for about 10 minutes.

For the pie filling:
1) Boil the potatoes until soft, drain, and then place in large bowl. Add the coriander, pepper and cumin salt and then Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mash and mix well.

2) Take one dough ball and roll out to about a 13cm to 15-cm circle. Place between 1 and 1 1/2 tbsp of the pie filling in the middle of the circle. Fold the dough over and pinch the edges to seal them.

3) Take a 1L to 1.5L pan, fill it a little more than half full with vegetable oil and place on a medium high heat. When hot enough, but not smoking, carefully place one pie in the oil. Fry until golden brown on both sides.

4) Serve the hot pies with a side portion of tamarind or mango chutney.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.