Aloo Pies Recipes

ALOO PIES WITH MANGO CHUTNEY

Steps:

• For the filling: Boil potatoes until tender. Drain.
• Blend garlic, cilantro and habanero in a food processor.
• Mash cooked potatoes and add cumin and salt to taste.
• For the dough: Grease a cookie sheet.
• Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.
• Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes.
• Flatten the dough balls on a flour-dusted surface, then add a scoop of the potato mixture to each. Fold over and close the edges of each to form a half-circle shape.
• Bring oil to 350 degrees F in a Dutch oven over medium heat.
• Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.