Peruvian Stuffed Potatoes (Papa Rellena)
Papa rellena Say it: PAH-pah reh-YEH-nah
Papa rellena is a beloved Peruvian comfort food: a smooth mashed-potato shell wrapped around a savory filling of seasoned ground beef, onion, aji amarillo, olives and hard-boiled egg. The dumplings are dredged in flour, egg and breadcrumbs, then fried until deeply golden and crisp. They are sold in street stalls and made at home for breakfast, lunch or a late-night snack, often with salsa criolla. The contrast of crunchy crust, fluffy potato and juicy, slightly spicy filling makes them irresistible.
Peruvian Stuffed Potatoes (Papa Rellena)
Papa rellena
Pronounced PAH-pah reh-YEH-nah
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the potato dough
For the beef filling
For coating and frying
Method
Put the potatoes in a large pot, cover with cold water by 2 inches (5 cm), and bring to a boil. Cook for 15-20 minutes, until a knife slides in with no resistance, then drain and let steam dry for 5 minutes.
Mash the potatoes until completely smooth while still hot, then stir in the 1/4 cup (30 g) flour, 1 teaspoon (6 g) salt and 1/4 teaspoon (0.5 g) pepper. Spread on a plate and chill for 20 minutes, until firm enough to handle.
Heat the 1 tablespoon (15 ml) oil in a skillet over medium heat and cook the onion for 5-6 minutes, until soft and translucent. Add the garlic, aji amarillo paste, cumin and oregano and cook for 1 minute, until fragrant, then add the tomato and cook until it collapses, about 3 minutes.
Add the beef, 1/2 teaspoon (3 g) salt and 1/4 teaspoon (0.5 g) pepper and cook, breaking up the meat, for 6-8 minutes, until browned and the moisture has evaporated. Stir in the olives, raisins and hard-boiled eggs, then cool completely.
Divide the chilled potato mixture into 8 equal balls, about 4 oz (115 g) each. Flatten each into a 3 1/2-inch (9 cm) disc, spoon 2 heaping tablespoons (about 30 g) of filling into the center, and bring the edges up to seal; shape into a smooth oval.
Roll each filled potato in the 1/2 cup (60 g) flour, then in the beaten egg, then in the breadcrumbs, pressing gently so the coating adheres. Set on a tray and refrigerate for 15 minutes to firm.
Heat 2 inches (5 cm) of the frying oil in a deep heavy pot to 350°F (175°C). Fry 3-4 papa rellenas at a time for 4-5 minutes, turning once, until deep golden brown and crisp. Drain on paper towels.
Serve hot while the crust is crisp and the filling is steaming.
Regional variants
Some cooks tuck a whole botija olive and a wedge of hard-boiled egg into each potato instead of chopping them into the filling; chicken or vegetable fillings are popular modern variations.
Cook's notes
- Keep the mashed potatoes dry and cold; excess moisture or warmth makes the shells crack during frying.
- Seal each potato carefully and chill the coated dumplings before frying so they hold their shape.
- Maintain the oil at 350°F (175°C); too hot and the crust browns before the center heats through, too cool and they turn greasy.
Serve with
Salsa criolla, lime wedges, and chicha morada.
Make ahead and storage
Assemble and coat up to 1 day ahead and refrigerate covered; fry straight from cold, adding 1 minute. Leftovers keep refrigerated for 2 days and reheat at 375°F (190°C) until hot.
