Aloo Pie

Name: Aloo Pie
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 8 servings
Cuisine: Guyanese
Ingredients: 3 large potatoes, boiled and mashed; 2 cups all-purpose flour; 1 tsp baking powder; 1 onion, finely diced; 3 cloves garlic, minced; 1 tsp cumin; 1 tsp turmeric; 1 wiri wiri pepper, minced; 2 stalks scallion, chopped; Salt and black pepper; Vegetable oil for frying; 150ml warm water

Aloo Pie (ah-LOO pie)

Fried Potato-Stuffed Pastry

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 267 kcal

Seasoned mashed potato filling wrapped in a thin dough and deep-fried until crispy and golden, Guyana's most popular street food.

Nutrition & Info

Protein 6.0g

Carbs 36.0g

Fat 11.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

deep fryer or heavy pot rolling pin mixing bowls

Presentation Guide

Vessel: paper-lined basket

Garnishes: pepper sauce, mango sour

Accompaniments: tamarind chutney, cold mauby

Ingredients

3 large potatoes, boiled and mashed
2 cups all-purpose flour
1 tsp baking powder
1 onion, finely diced
3 cloves garlic, minced
1 tsp cumin
1 tsp turmeric
1 wiri wiri pepper, minced
2 stalks scallion, chopped
Salt and black pepper
Vegetable oil for frying
150ml warm water

Instructions

1
Mix flour, baking powder, and salt. Add warm water gradually to form a soft, pliable dough. Knead five minutes, rest twenty.
2
Season mashed potatoes with cumin, turmeric, garlic, onion, scallion, wiri wiri pepper, salt, and black pepper.
3
Divide dough into eight balls. Roll each into a thin circle about six inches across.
4
Place two tablespoons of potato filling on one half. Fold over and seal edges by pressing firmly with a fork.
5
Deep fry in oil at 175C for four minutes, flipping once, until golden brown and crispy on both sides.
6
Drain on paper towels and serve hot with mango sour or pepper sauce.

💡

Did You Know?

Aloo pies are sold from roadside carts across Guyana from dawn until late night, and each vendor has their own secret spice blend.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
rolling pin
mixing bowls

Garnishing

pepper sauce, mango sour

Accompaniments

tamarind chutney, cold mauby

The Story Behind Aloo Pie

Aloo pie is perhaps Guyana's most democratic food, eaten by every ethnic group and every social class. It evolved from Indian samosa traditions brought by indentured laborers, adapted into a flatter, round pastry that could be quickly fried in roadside stalls. The affordable price and satisfying potato filling made it the people's snack, equally at home as a breakfast item, afternoon bite, or late-night treat.

🕐 Traditionally enjoyed breakfast, snack, or anytime 📜 Origins: Indo-Guyanese street food

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