Trinidad Aloo Pie

Method

1. knead6 min
   soft slightly tacky dough
   Mix flour, yeast, baking powder, half the salt and warm water, then knead until soft and smooth. A stiff dough gives a tough shell instead of the tender puff characteristic of aloo pie.
2. rest30 min
   dough relaxed and slightly risen
   Cover and rest the dough. The rest hydrates the flour and relaxes the gluten so the filled pies can be flattened without tearing.
3. simmer15 min
   potatoes completely tender
   Boil the potatoes until they crush easily, drain well, then mash with garlic, cumin, cilantro, chile and remaining salt. Keep the filling dry enough to hold its shape; watery potato makes sealing difficult.
4. shape15 min
   eight firmly sealed flattened pockets
   Divide dough into eight pieces, flatten each, enclose a portion of potato, pinch the seam tightly and gently elongate. Keep filling off the seam so oil cannot force the pie open.
5. fry12 min
   puffed and evenly golden
   Fry in moderately hot oil in batches, turning once. Oil that is too cool makes greasy pies; excessively hot oil browns the shell before the dough beside the filling cooks through.