← Nouns Cooking · Caribbean

Ingredients

• 230 g plain flour
• ½ tsp instant yeast
• ½ tsp Baking powder
• ½ tsp Salt, for the dough
• 1 tsp Sugar
• 150 ml warm water (about)
• 4 medium floury potatoes, peeled and halved
• 3 cloves Garlic, minced
• ½ tsp ground roasted cumin (geera)
• ¼ Scotch bonnet chilli, minced (optional)
• 2 tbsp chopped coriander (or chadon beni)
• ¾ tsp Salt, for the filling
• 750 ml neutral oil, for frying

Method

1. Mix the flour, yeast, baking powder, salt and sugar, then add the warm water gradually and knead for 5 min into a soft, smooth dough. Rub with a little oil, cover and rest for 30 min.
2. Meanwhile, boil the potatoes in salted water for 15–20 min until very tender. Drain well and mash with the garlic, cumin, scotch bonnet (if using), coriander and salt until smooth. Cool.
3. Divide the dough and the filling into 8 portions each. Flatten a piece of dough into a 10 cm round, put a ball of filling in the centre and pinch the dough up around it to seal.
4. Gently roll each filled ball into an oval about 15 cm long and 5 mm thick, keeping it floured so it does not tear.
5. Heat 3 cm of oil to 175°C (350°F). Fry the pies one or two at a time for 1–2 min per side, until puffed and golden. Drain and serve warm, split open with curry channa, tamarind sauce and pepper.

Tips

• Floury potatoes such as Russet or Maris Piper make the smoothest filling; a lumpy filling pokes through the dough.
• Cooked pies freeze well; reheat in a hot oven for 10 minutes.
• If you add the scotch bonnet, wear gloves to cut it and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

CaribbeanPot.com Simply Trini Cooking