Go Back
–+ servings
Papa rellena peruana cortada al medio mostrando el relleno de carne molida con huevo duro y aceitunas
Print Pin

Papa Rellena, Peruvian Stuffed Potatoes

uthentic Peruvian papa rellena: seasoned potato dough stuffed with ají panca ground beef, hard-boiled egg and olives, fried until golden and crispy. Served with sarza criolla.
Course Entrée
Cuisine peruvian
Keyword papa rellena, stuffed potatoes
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 8 papa rellenas
Author Brandon Castillo

Ingredients

Papa Rellena Dough

  • 1 lb o 500 gr of Potatoes
  • 1 tablespoon of salt
  • 1 Eggyolk (optional)

Filling

  • 2 tablespoons of Vegetable oil
  • 1/2 lb o 250 gr of ground beef
  • 1 Red Onion diced
  • 2 garlic cloves minced
  • 1 Tablespoon of “Aji Panca paste”
  • 1 Teaspoon of tomato paste
  • 1/2 cup of raisins
  • 1/2 cup of black olives in wedges or slices
  • 3 tablespoons of minced parsley
  • 2 Boiled egg cut into wedges

Aditional ingredients:

  • 1 cup All Purpose flour
  • 2 beaten eggs
  • 2 cups Breadcrumbs
  • Oil to deep fry

Instructions

Papa Rellena Dough

  • First cook your potatoes, then peel them and mush them while they are hot, add salt, reserve.

Filling

  • Start with a really hot pan add some oil and add the ground beef (or any meat you are using) then let it get some color, then reserve, lower the temperature then add onions, garlic, tomato paste and Aji Panca paste and let it cook for at least 7 min or until tender.
  • Once it's cooked add the meat back and let it finish, add salt to taste, parsley, black olives and raisins,reserve.

Making the Papas Rellenas

  • Grab some potato dough, make it flat in your palm and put about a 1 1/2 tablespoons of filling and a slice of hardboiled egg.
  • Then try to press a bit in the center so you can close the potato dough and shape it like a football
  • Flour your Papa Rellena and pass it through some beaten eggs then breadcrumbs
  • Deep fry your Papa Rellena, and let it rest for at least 3 min or until golden then enjoy it!

Notes

  • Potatoes have a lot of moisture while they are still hot, mushing your potatoes while there still are hot will add that moisture to your dough making, in that way it will not fall apart but you can add an eggyolk or two if needed. 
  • If you don't want to deep fry you could pan fry it, it might not be the same results but it still will work! 
Did you make this recipe?Tag @Chewinghappiness on instagram and hashtag it #Chewinghappiness