Aloo pie

Step 1: Make the dough: mix 10 ½ oz plain flour, 1 tsp instant yeast, 1 tsp baking powder, 1 tsp sugar and ½ tsp salt. Add ¾ cup lukewarm water and 1 tbsp vegetable oil and knead to a soft, smooth, slightly sticky dough, about 5 minutes. Cover and rest for 30 minutes.

Step 2: Meanwhile, boil 1 ½ lb potatoes in salted water for 15 minutes until very tender. Drain well and let them steam dry in the pan for 2 minutes, then mash until smooth.

Step 3: Toast 1 ½ tsp geera (cumin) seeds in a dry pan over a medium heat for 1–2 minutes until dark brown and smoky-smelling, then crush to a powder in a mortar. Heat 1 tbsp vegetable oil in the same pan and fry 4 cloves garlic and ¼ scotch bonnet pepper for 30 seconds until fragrant, without browning. Trinidad's hot peppers (scotch bonnet or the local 'congo pepper') are very hot: seeded and finely chopped gives a steady burn, a whole pepper dropped in and lifted out gives fruity flavour with only gentle heat.

Step 4: Mix the geera, garlic and oil, 3 tbsp shado beni (culantro) or coriander, 1 tsp salt and ¼ tsp ground black pepper into the mashed potato. Taste; it should be well seasoned. Cool, then divide into 8 portions.

Step 5: Divide the dough into 8 balls. On an oiled or lightly floured surface, flatten one into an oval about 14 × 10 cm. Put a portion of filling on one half, fold the other half over and press the edges firmly to seal. Gently roll or press it out a little longer and flatter, about 1 cm thick, taking care not to split it.

Step 6: Heat 1 litre vegetable oil in a deep pan to 350°F. Fry the pies 2 at a time for 2–3 minutes a side, until puffed and golden brown. Drain on kitchen paper.

Step 7: Serve hot, split open and filled with curry channa, tamarind sauce and pepper sauce if you like.