Name: Caribbean Beef and Potato Pasty (Trinidad Aloo Pie)
Prep time: 45 min
Cook time: 1 h 45 min
Total time: 3 h
Cuisine: Caribbean
Ingredients: For the Beef Marinade; 400 g beef shin, cut into small dice, or another stewing cut; 1/2 tsp salt; 1/2 tsp black pepper; 2 spring onions, sliced and washed; 1 handful coriander; 1 medium tomato, diced; 1 tbsp ketchup; 1 tsp mild curry powder; Juice of 1/2 lime; For the Aloo Filling; 100 g peas; 400 g waxy potatoes, peeled and cut into small dice; 1 tsp ground cumin; 1 1/2 tbsp mild curry powder; 1 red chili, finely diced; 3 garlic cloves, minced; 1 medium onion, sliced; 3 tbsp vegetable oil; 1 beef stock cube; 600 ml water; 1 tbsp cornflour, optional, to thicken the filling; For the Aloo Pastry; 280 g plain flour, sieved; 1/4 tsp ground cardamom; 1/2 tsp ground turmeric; 1/2 tsp salt; 2 tsp baking powder; 180 ml water; 500 ml vegetable oil, for shallow frying

Description

Caribbean Beef and Potato Pasty, also known as Trinidad Aloo Pie, features crisp fried pastry filled with tender curried beef, potatoes, peas, herbs, and warming Caribbean spices. These golden handheld pies are best served hot with mango chutney, salad, or your favorite dressing.

Ingredients

For the Beef Marinade
400 g beef shin, cut into small dice, or another stewing cut
1/2 tsp salt
1/2 tsp black pepper
2 spring onions, sliced and washed
1 handful coriander
1 medium tomato, diced
1 tbsp ketchup
1 tsp mild curry powder
Juice of 1/2 lime
For the Aloo Filling
100 g peas
400 g waxy potatoes, peeled and cut into small dice
1 tsp ground cumin
1 1/2 tbsp mild curry powder
1 red chili, finely diced
3 garlic cloves, minced
1 medium onion, sliced
3 tbsp vegetable oil
1 beef stock cube
600 ml water
1 tbsp cornflour, optional, to thicken the filling
For the Aloo Pastry
280 g plain flour, sieved
1/4 tsp ground cardamom
1/2 tsp ground turmeric
1/2 tsp salt
2 tsp baking powder
180 ml water
500 ml vegetable oil, for shallow frying

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Instructions

Marinate the beef: Combine the beef with the salt, black pepper, spring onions, coriander, diced tomato, ketchup, mild curry powder, and lime juice. Marinate overnight for maximum flavor, or continue with the recipe immediately.
Prepare the spiced onions and garlic: Heat 3 tbsp vegetable oil in a frying pan over medium heat. Add the onion, garlic, and red chili and cook for about 5 minutes, until golden brown.
Add the curry powder and ground cumin and cook for another 2 minutes. Pour in 4 tbsp water and allow it to evaporate completely, about 5 minutes.
Cook the beef: Add the marinated beef to the pan and mix thoroughly. Cover, reduce the heat, and simmer for 35 minutes.
Add the potatoes and peas: Add the diced potatoes, 600 ml water, peas, and beef stock cube. Bring to a boil, then reduce to a simmer. Cook uncovered for about 50 minutes, or until the potatoes and beef are tender and most of the liquid has evaporated.
Taste and adjust the seasoning. If the filling is still too loose, mix 1 tbsp cornflour with a small amount of water and stir it into the filling. Cook for a few more minutes until thickened.
Transfer the filling to a large plate and spread it out to cool more quickly. Allow it to cool enough to handle before assembling the pies.
Prepare the dough: Combine the sieved flour, baking powder, salt, turmeric, and cardamom. Add the water and knead until a dough forms. Shape into a ball, cover, and let rest for at least 30 minutes.
Form the pies: Lightly dust your work surface with flour. Divide the dough into 8 equal balls. Roll each ball into a circle approximately 10 cm in diameter.
Spoon the cooled beef and potato filling into the center of each dough circle. Fold the dough over the filling and seal the edges by pinching them together. Lightly moisten the edges with water if needed to help them adhere.
Place the assembled pies on a clean cloth and cover them with another cloth to help prevent the dough from drying out.
Fry the pies: Heat the vegetable oil to 170°C (340°F). Shallow fry the pies two at a time for 2-3 minutes per side, until deep golden brown and puffed.
Spoon a little of the hot oil over the tops as they cook so the pies color and puff evenly. Judge doneness mainly by color. If the first pie is doughy inside, reduce the heat slightly and cook the remaining pies for longer.
Drain the fried pies on kitchen paper.
Serve: Serve the Caribbean Beef and Potato Pasties hot with mango chutney, salad, and your favorite dressing.

Notes

The beef can be marinated overnight for deeper flavor, although it can also be cooked immediately.
Keep the potato pieces small so they cook evenly with the beef.
Use cornflour only if the filling needs additional thickening. The finished filling should be thick enough to sit inside the pastry without leaking.
When frying, judge the pies by their deep golden color rather than relying only on the cooking time.
If the pastry is doughy inside, lower the heat slightly and allow the next pies to cook for longer.
Serve the pies hot with mango chutney, salad, or a dressing of your choice.

Prep Time: 45 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course, Appetizer
Method: Fry
Cuisine: Caribbean, Trinidadian