How to make Peruvian Stuffed Potatoes – Papa Rellena
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.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 12 servings
- Category: Entree
- Method: Cooking
- Cuisine: Peruvian
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 ½ 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.