Vegan Aloo Pie
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Credit: Jason Strotheide, Executive Chef, Brody Square, Michigan State University, East Lansing, Mich.
National Culinary Review, January/February 2024
From the Chef
“The satisfying filling for this savory hand pie comes together when Idaho® Russet potatoes take on a North African-West Asian flavor profile with freekeh, curry, ginger, garlic, onion and chile. Chef Jason adds Idaho® potato flakes for a crispier crust.”
For the crust:
5 3/4 cups potato flakes (preferably Idahoan® brand)
2 pounds all-purpose flour, plus extra for rolling dough balls
3 teaspoons baking powder
3 teaspoons granulated sugar
2 teaspoons kosher salt
3/4 cup canola or other light oil, plus extra for coating dough
3 cups water, lukewarm to moderately hot
For the filling:
1/4 cup olive oil
1 1/4 cups onion, small dice
1 cup carrot, peeled, small dice
1 1/2 tablespoons jalapeño, freshly minced
1 tablespoon ginger, freshly grated
2 tablespoons garlic, freshly minced
1 cup freekeh
2 pounds Idaho® Russet potatoes, peeled, small dice
6 cups water
1 1/3 cups green peas, fresh or frozen
3 tablespoons masala curry spice
3 tablespoons cilantro, fresh, chopped
2 tablespoons yellow curry spice
1 1/2 tablespoons kosher salt
1 tablespoon black pepper, coarsely ground
For the crust:
1. Combine all dry ingredients and set aside.
2. Add oil and water to a 10-quart mixing bowl of a stand mixer, preferably fitted with the hook attachment.
3. With the mixer set on low, slowly add 2/3 of the dry ingredients to the water/oil blend. Blend until dough looks tacky (resembing a loose, ciabatta-like dough), about 2 minutes.
4. Cover mixture with a damp kitchen towel or plastic wrap and let rest for 10 minutes.
5. Place remaining 1/3 of the dry ingredients on a worktable and scrape the dough onto the mixture.
6. Knead dough by hand until all flour is absorbed. This is important to do so the dough is lightly layered. Add additional flour as needed to prevent sticking.
7. Lightly coat a large bowl with oil and place dough in bowl. Lightly oil top of dough and cover with plastic wrap. Let rest at room temperature for 30 minutes. (At this point, you can refrigerate and use the next day if desired.)
For the filling:
1. Heat olive oil in a 4-quart stockpot over medium-low heat and sweat onions, carrot, jalapeño, ginger and garlic until garlic begins to brown, about 5 to 7 minutes.
2. Add freekeh and stir. Cook for 3 to 4 minutes, then add remaining ingredients, stir well and cover with aluminum foil or a lid.
3. Simmer over medium-low heat until freekeh is nearly tender, about 20 to 25 minutes.
4. Uncover and increase heat slightly. Cook until most of the remaining water has evaporated, about 6 to 8 minutes.
5. Transfer the filling to a sheet pan and spread it out. Place in refrigerator until chilled.
1. Line a few sheet trays with parchment paper, then lightly flour the parchment.
2. Portion dough into 3-ounce balls. On a floured surface, roll balls into 5-inch circles and place on the prepared sheet trays.
3. Portion about 1/3 cup filling onto each dough circle and fold over as you would a calzone or pasty. Crimp edges and reserve cold until needed.
4. To bake the pies, preheat oven to 400°F. Brush each pie liberally with a light oil and bake on parchment-lined sheet trays until golden, about 12 minutes. To deep-fry the pies, preheat oil to 350°F. Fry until golden, about 3 to 4 minutes. Serve immediately with assorted garnishes.
Makes 24 (6 ½ ounce) pies
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