01 May How to make Peruvian Stuffed Potatoes – Papa Rellena
We are calling all potato lovers! Today, we’re embarking on a culinary adventure to Peru with a recipe for the iconic Papa Rellena (pronounced pah-pah reh-yeh-NAH). These delightful deep-fried parcels are a national treasure, boasting a crispy golden exterior and a heart of savoury goodness.
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Imagine fluffy mashed potatoes enveloping a flavourful filling of seasoned ground beef, juicy olives, and a surprise egg burst. Each bite is a symphony of textures and tastes, making Papa Rellena a crowd-pleaser on any occasion.
Whether you’re a seasoned home cook or a curious beginner, this guide will equip you with everything you need to create authentic Papa Rellena in your kitchen.
Papa rellena is one of the most beloved dishes is DNA of Peruvian cuisine, and it includes Aji de Gallina, causa rellena, empanadas, etc.
Ingredients:
- For the Potato Dough:
- potatoes (about 4-5 medium potatoes)
- sweet potato
- egg yolk
- salt
- black pepper
- cornstarch (optional)
- For the Filling:
- red onion
- garlic
- vegetable oil
- ground beef
- ground cumin
- aji panca paste (optional, or substitute with ½ teaspoon paprika + pinch of cayenne pepper)
- salt
- black pepper
- black olives
- sultanas
- hard-boiled eggs
- flour to cover
- For Frying:
- Vegetable oil for frying (enough to fill a large pot halfway)
Equipment:
- Large pot
- Colander
- Potato masher
- Mixing bowl
- Spoon
- Saucepan
- Spatula
- Rolling pin (optional)
- Large plate or shallow dish
- Slotted spoon
- Paper towels (for draining)
Instructions:
- Prep the Potatoes: Wash them thoroughly and place them in a large pot of cold water. Bring the water to a boil over high heat. Once boiling, reduce heat to medium and cook the potatoes for 20-25 minutes or until easily pierced with a fork.
- Drain and Mash: Drain the potatoes entirely and let them cool slightly for a few minutes. Peel the potatoes while warm (more manageable to handle!). Transfer the peeled potatoes to a large bowl and mash them with a potato masher until smooth and free of lumps.
- Season the Dough: Add the egg yolk, salt, and pepper to the mashed potatoes. Mix well with a spoon or spatula until evenly incorporated. Optional: If the potato mixture feels too wet, add a tablespoon of cornstarch to help bind the dough.
- Prepare the Filling: Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and cook for 3-4 minutes or until softened and translucent. Stir in the minced garlic and cook for an additional minute, releasing the aroma.
- Brown the Ground Beef: Increase the heat to medium-high and add the ground beef to the pan. Cook, breaking it up with a spoon, until browned throughout.
- Season and Simmer: Reduce the heat to medium-low and stir in the cumin, aji amarillo paste (or substitute), oregano, salt, and pepper. Let the spices simmer briefly, allowing them to bloom and release their flavour.
- Assemble the Filling: Remove the pan from the heat and stir in the chopped olives and parsley (if using). Allow the filling to cool slightly while preparing the potato dough.
- Forming the Papa Rellena: Lightly flour a clean work surface. Divide the potato dough into 8 equal portions. Shape each portion into a small ball. Using your thumb or a spoon, gently make a well in the centre of each potato ball, creating a pocket for the filling.
- Fill and Seal: Place ¼ cup of the cooled filling into each potato pocket. Take a piece of a quartered hard-boiled egg and gently press it into the centre of the filling. Carefully fold the sides of the potato dough over the filling, pinching the edges together to seal the pocket. You can shape the stuffed potato into a round or oval shape. Roll the over flour.
- Fry the potatoes: Heat the oil over medium heat and fry the papas rellenas until golden brown.
- Serve with salsa criolla.
Frequently Asked Questions about Papas Rellenas
While Russet potatoes are traditionally used for their fluffy texture, you can also use Yukon Gold potatoes. However, they may result in a slightly denser Papa Rellena. Avoid using waxy potatoes like red potatoes, as they won’t mash smoothly.
Ground chicken, turkey, or even chorizo can be used as alternatives to ground beef. Just be sure to adjust the cooking time based on the chosen protein. For a vegetarian option, you can use a lentil or mushroom filling.
Aji amarillo paste is a Peruvian yellow chilli pepper paste that adds a unique flavour and colour to the filling. If you can’t find it, substitute it with ½ teaspoon of paprika and a pinch of cayenne pepper for a hint of smokiness and heat.
Chopped green olives, capers, or even chopped sun-dried tomatoes can substitute for the black olives.
es, you can omit the eggs from the dough and the filling. The dough might be slightly less moist without the egg yolk, but it should still hold its shape when forming the pockets.
Make sure your potato dough is cool before shaping and filling or at least at room temperature. This helps prevent the potatoes from steaming and cracking the exterior during frying. Sealing the pockets securely is also essential. The most crucial ingredient is adding a sweet potato to the mixture to help the potato dough from cracking and also add a bright orange colour.
You can use vegetable oil, canola oil, or peanut oil. Ensure the oil is hot enough (around 350°F) before adding the Papa Rellena to prevent it from becoming greasy.
Leftovers can be reheated in the oven at 375°F (190°C) for 10-15 minutes or until heated. You can also reheat them in a skillet with a bit of oil over medium heat until crispy on the outside and warmed through.
Papa Rellena is typically served as an appetiser or a light main course. A creamy sauce like aji amarillo sauce or huancaína sauce, a side salad, or sliced avocado often accompanies it.
Absolutely! Some popular variations include shredded chicken with aji amarillo sauce, sliced beef with a spicy tomato sauce, or even a vegetarian filling with sauteed vegetables and cheese.
Papa Rellena translates to “stuffed potato” in Spanish. You will find them like potato balls or ovals and it was created by the fusion of spanish colonizers,
The exact origin of Papa Rellena is unknown, but it’s a staple dish in Peruvian cuisine and is enjoyed throughout Latin American countries.
How to make Peruvian Stuffed Potatoes – Papa Rellena
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Entree
- Method: Cooking
- Cuisine: Peruvian
Description
One of the staples of Peruvian Cooking is Stuffed Potatoes; you will find them in almost any street food. It is one of our favourite Peruvian dishes, and we love the brilliant yellow hue.
Ingredients
-
For the Potato Dough:
- 1 kg potatoes (about 4-5 medium potatoes)
- 1 sweet potato
- 1 egg
- 1 teaspoon salt
- black pepper
- cornstarch (optional)
-
For the Filling:
- 1 red onion, minced
- 1 garlic clove, minced
- vegetable oil
- 1/4 kg ground beef
- 1/4 teaspoon ground cumin
- 1 teaspoon aji panka paste (optional, or substitute with 1/2 teaspoon paprika + pinch of cayenne pepper)
- salt
- black pepper
- 12 black olives, chopped
- 1/4 cup of sultanas
- 2 hard-boiled eggs, peeled and chopped
- flour to cover
-
For Frying:
- Vegetable oil for frying (enough to fill a large pot halfway)
Instructions
- Boil the potatoes and sweet potatoes with water and salt over medium heat until they are cooked for 25 minutes or more. Peel the potatoes and mash them. Mix them with the egg, salt, and pepper. Could you let it cool down? This sweet potato would help the potato to remain firm while frying.
- Meanwhile, in a saucepan, heat a drizzle of oil and fry the onion and garlic. Add the panka, cumin, and the meat. Fry the spiced beef until it becomes golden brown. Add the olives, sultanas, and hard-boiled eggs.
- Divide the potato dough into 12 balls. Press each ball like a mashed potato shell with your floured palm, fill it with the ground beef mixture, and seal it with the potato dough. Roll the stuffed potato into flour.
- Heat the oil over medium heat. Fry the potatoes until golden, then flip them carefully to fry the other side until golden crisp. Let them rest over a paper towel to suck the extra oil.
- Serve the stuffed potatoes with white rice and salsa criolla. Some others serve them with la huancaina sauce.
Keywords: Papa Rellena, Peruvian Stuffed Potatoes
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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