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Smithsonian Folklife Festival

Indo-Caribbean Recipe

Potato Pies
Recipe by Lisa Persaud
An Indo-Caribbean dish that evolved from the Indian samosa

Dough:
  • 3 cups flour
  • 3 tsp baking powder
  • 1½ tsp salt
  • 1½ cups water
Filling:
  • 2 lbs baking potatoes, cooked and mashed
  • 1½ tsp garlic
  • ¼ tsp chopped chilies (optional)
  • 1 tsp ground cumin
  • ¼ tsp black pepper
  • 1 tbsp chopped cilantro
  • 3 cups oil for frying

Combine flour, baking powder, ½ tsp salt, and water. Mix well and knead. If too wet, add flour. Cover and let rest for 15 minutes. Divide dough into 13 to 15 balls (approximately the size of golf balls). Roll out dough into circles, 3–4 inch diameter. Mix the rest of the ingredients (except oil) to make a filling. Add 2 tsp of filling on one side of dough. Fold over and seal. Fry until golden brown on both sides. Transfer to paper towels to drain.