SMOKED HERRING STUFFED ALOO PIES
Smoked Herring Stuffed Pies are a true taste of Trinbagonian-style comfort food, combining two beloved fillings in one irresistible fried pastry. Each bite brings the warmth of mashed potato seasoned with geera, garlic, and pimento alongside the salty richness of smoked herring sautéed with onions and tomatoes, all tucked into soft, golden fry bake dough.
Aloo pies are especially popular in Trinidad and Tobago, however stuffing them with smoked herring just takes this already delish food into another delish level. These pies are versatile, they’re perfect for breakfast, lunch, dinner or as a grab-and-go snack. Budget-friendly and made with pantry staples, they’re also great for meal prep since the fillings can be made in advance. Pair them with a spicy chutney for dipping, and you’ll have a dish that feels both homemade and celebratory.
INGREDIENT DETAILS
Potatoes (Aloo)
Forms the creamy base for the filling; mild and starchy, they absorb spices beautifully.
Garlic
Adds sharpness and depth to both aloo and herring.
Shado beni (bandania)
Classic Trini herb with bold, earthy notes that lift the potato filling.
Pimento peppers
Provide gentle heat and fruity sweetness without overwhelming spice.
Geera powder (ground cumin)
Earthy spice that defines traditional aloo flavor.
Anchar masala
Brings subtle smoky, tangy undertones to the potato filling.
Black pepper
Adds warmth and spice balance.
Salt
Essential for seasoning both fillings.
Smoked herring
Salty, smoky, and savory; a traditional Caribbean preserved fish.
Tomato
Adds moisture and acidity to balance the herring’s saltiness.
Onion
Sweetens and rounds out the herring sauté.
Olive oil
Used for sautéing aromatics and enhancing richness.
All-purpose flour
The base of fry bake dough, giving structure.
Baking powder
Helps create puffiness when fried.
Yeast
Adds rise and lightness to the dough.
Sugar
Balances the savory fillings and aids yeast activity.
Warm water
Hydrates the dough and activates the yeast.
Vegetable oil (for frying)
Creates a crisp golden crust while keeping the dough fluffy inside.
INGREDIENT ALTERNATIVES
Potatoes
Swap 1: Sweet potatoes for a sweeter twist.
Swap 2: Dasheen (taro) for a more earthy, Caribbean root option.
Shado beni
Swap 1: Cilantro (similar bright herbal note).
Swap 2: Parsley for milder freshness.
Pimento peppers
Swap 1: Mild chili peppers.
Swap 2: Bell peppers for no heat.
Smoked herring
Swap 1: Saltfish (bacalao) for a similar preserved fish flavor.
Swap 2: Canned tuna for a budget-friendly option.
Olive oil
Swap 1: Coconut oil for island richness.
Swap 2: Any neutral oil.
All-purpose flour
Swap 1: Whole wheat flour for a hearty bake.
Swap 2: Gluten-free flour blend (though texture may vary).
Vegetable oil (frying)
Swap 1: Canola oil.
Swap 2: Sunflower oil.
Water
No substitute needed.
TAMARIND SAUCE Recipe
POMMECYTHERE CHUTNEY Recipe
These Caribbean fried pies bring together seasoned mashed potatoes and smoky herring wrapped in soft, puffy dough. Perfect for snacking, sharing, or a hearty breakfast-on-the-go.
- 3 medium potatoes
- 4 cloves garlic
- 1 tsp shado beni, minced
- 1 pimento pepper, minced
- 1 tsp geera powder
- 1/2 tsp anchar masala
- 1/2 tsp black pepper
- 1/2 tsp salt (or to taste)
- Pepper to taste
- 1 small packet smoked herring (boneless)
- 1 medium tomato, cored & sliced
- 2 pimento peppers, minced
- 1/2 medium onion, diced
- 1 tsp garlic, minced
- 2 tbsp olive oil
- Salt & black pepper to taste
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp sugar
- 1 tsp yeast
- 1/2 tsp salt
- 3/4 cup warm water
- Vegetable oil, for frying
- 1 To make the aloo filling, peel and boil the potatoes until tender, then mash them in a bowl until smooth. Stir in garlic, shado beni, pimento, geera, anchar masala, black pepper, and salt, mixing until well combined. Set aside.
- 2
For the smoked herring, soak the fish in boiling water for 15–20 minutes to remove excess salt, then drain and cool. Shred with a fork, discarding any small bones. Heat olive oil in a pan over medium heat, then sauté onions, pimento, tomato, and garlic for 1–2 minutes until fragrant. Add the shredded herring and cook for 5–7 minutes, seasoning with salt and black pepper before setting aside.- 3
To prepare the dough, mix flour, baking powder, sugar, yeast, and salt in a large bowl. Gradually add warm water until a soft, shaggy dough forms. Knead lightly, dusting with extra flour, then shape into a ball and let rest for 10–15 minutes.- 4
Divide the dough into 6–8 portions, rolling each into a ball. On a floured surface, roll out each ball into a thin circle about 1/4-inch thick. Spoon a portion of filling onto one half of the dough (you may use either aloo, herring, or a combination). Fold the dough over the filling and press edges together with a fork to seal.- 5
Heat oil in a frying pan over medium-high heat until hot. Fry pies until golden brown on each side, turning once, about 2–3 minutes per side. Drain on paper towels and serve warm with sauce such as tamarind or mango chutney.- 6
Find both recipes linked aboveNoteFor less salty herring, soak twice in boiling water before cooking.
Use very soft, floury potatoes for the best mash.
Dough can be made ahead and refrigerated overnight, let come to room temperature before frying.
Store leftovers in an airtight container and reheat in a hot oven to restore crispness.
Pair with mango chutney, pepper sauce, or tamarind dip for extra flavor.
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