Trinidad Aloo Beef Pie with Nut Lettuce Salad & Herby Yoghurt

Updated: Jan 8

Super tasty Caribbean potato and beef pie served with crunchy nut lettuce salad and delicate herby yoghurt. On the tropical islands sold by street food vendors as easy to grab and go food. Perfect for any occasion!

Meat for this recipe is marinated and slow-cooked for the fantastic mouth-watering result. The dough is easy to prepare and cooked by shallow frying.

Trinidad cuisine is a mixture of African, Creole and Indian flavours, enjoy cooking!

Serves 4

Marinating time: 0-24 hours

Preparation and cooking time: around 2,5h

Ingredients for filling:

  • 400g (14oz) Beef stew meat small dice (I used shin, smaller you cut it, quicker it will cook and more tender it will be)

  • 1/2tsp salt

  • 1/2tsp black pepper

  • 2 spring onions sliced

  • 12g (0.4oz) fresh coriander chopped

  • 1 medium tomato diced

  • 1tbsp ketchup

  • 1tsp mild curry powder

  • 1/2 lime juice

  • 100g (3.5oz) peas

  • 400g (14oz) of waxy potatoes, peeled and cut in small dice (keep them in water until needed).

  • 1tsp cumin

  • 1,5tbsp madras powder

  • 1 red chilli small dice, seeds removed

  • 3 garlic cloves minced

  • 1 medium onion sliced

  • 3tbsp of vegetable oil

  • 1 beef stock cube

  • 600ml (0.63 quarts) of water

Ingredients for the pastry:

  • 280g (9.9oz) plain flour sieved

  • 1/4 tsp ground cardamom

  • 1/2 tsp ground turmeric

  • 1/2tsp salt

  • 2tsp baking powder

  • 175ml (0.18 quarts) water

  • around 300ml (0.31 quarts) of vegetable oil for shallow frying

Ingredients for the salad and dressing:

  • 150g (5.3oz) of thick yoghurt

  • a handful of dill finely chopped

  • a handful of parsley finely chopped

  • 1 garlic clove minced

  • half of the red onion sliced

  • two tomatoes cut in wedges

  • 80g (2.8oz) of nut lettuce (corn salad)

  • mango chutney


1. Begin by marinating the beef with salt, pepper, spring onions, coriander, tomato, ketchup, curry powder and lime juice (you can do it overnight or just before cooking).

2. In a frying pan on medium heat, warm up 3tbsp of oil. Add onion, garlic and chilli and cook until starts to turn golden brown (around 5 minutes). Add the madras powder, ground cumin and cook for another 2 minutes. Add 60ml of water and cook for 5 more minutes until all the liquid evaporates.

3. Add marinated beef, stir together, cover with the lid, turn down the heat and cook for 35 minutes.

4. In the meantime prepare the dough, mix sieved flour with baking powder, salt, turmeric, cardamom and salt. Knead to combine into a ball and rest covered for at least 30 minutes.

5. When the time is up, add potatoes and the water to the beef, followed by a beef stock cube. Bring to the boil and reduce to simmer. Cook uncovered for around 50 minutes, you want the mixture to be thick, almost without any water. Check the seasoning and transfer on to a big plate, spreading the mixture ( this will help it to cool down so you can work with it quicker).

6. While waiting prepare the salad and the yoghurt dressing.

7. Next, dust the work surface with some flour, divide the dough into 8 balls. Roll each ball into 10cm diameter circles. Place the beef mixture in the middle and seal by folding and pinching the edges. (you can wet the edges to stick the dough easier).

8. Place all the pies on a cloth ready to cook, you can cover them with another cloth to prevent drying out.

9. Heat the oil in the pan to 190C (374F) ready for shallow frying. Fry one pie at the time for around one minute then flip it carefully to cook the other side for the same time. When ready place on a paper towel (I set my cooker almost to the highest setting).

10. When all the pies are ready, serve them with mango chutney, salad and dressing.


  • Resting the dough for at least 30 minutes helps to relax the gluten structure which makes the dough more stretchy and easier to roll out to the desired shape.

  • This dough expands slightly during the cooking process.

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