ALOO PIES WITH MANGO CHUTNEY

Aloo Pies with Mango Chutney image

Provided by Food Network

Time 1h35m

Yield 12 to 14 aloo pies

Number Of Ingredients 13

2 large russet potatoes, peeled and cubed
5 cloves garlic
Small handful fresh cilantro
1 medium habanero chile
1 1/2 teaspoons roasted ground cumin
Salt
1 tablespoon shortening, plus more for greasing cookie sheet
4 cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
Oil, for frying
Mango chutney, for serving

Steps:

For the filling: Boil potatoes until tender. Drain.
Blend garlic, cilantro and habanero in a food processor.
Mash cooked potatoes and add cumin and salt to taste.
For the dough: Grease a cookie sheet.
Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.
Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes.
Flatten the dough balls on a flour-dusted surface, then add a scoop of the potato mixture to each. Fold over and close the edges of each to form a half-circle shape.
Bring oil to 350 degrees F in a Dutch oven over medium heat.
Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.