Papas Rellena a traditional deep-fry snack recipe from Peru, with minced beef, potatoes, and lots of spices.
What's more, fun than looking into another kitchen. And today we're looking at Peru. At a recipe called Pap Rellena which means filled potato. And the papa rellena I've made were filled with a spicy ground beef mixture.
It's a popular recipe in Latin America and every region gots its own variety. There are vegetarian varieties, filled with meat or cheese. It's street food and when you encounter a place where they serve traditionally made papas rellenas I can recommend them to you. And otherwise, you can always try this delicious recipe.
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- 1 kg potatoes
- 1 egg size L
For the filling
- 2 tablespoons olive oil
- 250 grams minced beef
- 3 eggs size L, boiled
- 1 onion finely diced
- 90 grams raisins soaked in 240 ml boiling water for 10 minutes, then minced
- 1 pepper finely diced
- 2 cloves garlic minced or passed through a press
- 1 teaspoon cumin ground
- ½ teaspoon sweet paprika ground
- 60 ml white wine water or beef stock for deglazing
- ⅓ teaspoon salt to taste
- ⅛ teaspoon pepper
- 1 egg size L, beaten
- 140 gram all purpose flour
- dash cayenne pepper
- dash salt
- 110 gram dry bread crumbs
- 3-4 liter sunflower oil for frying
- Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.
- Once the potatoes are cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred).
- Add egg, salt, and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.
- While the potatoes cool down before finishing the dough, you can make the filling:
- Gently brown onion and garlic in oil (about 5 minutes).
- Add the pepper and sauté for a couple more minutes.
- Add ground beef and brown. Add raisins, cumin, and paprika and cook briefly (a few seconds).
- Deglaze the pan with white wine.
- Add hard-boiled eggs and fold in off heat to allow the filling to cool before forming “papas.”
- Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling.
- Repeat with all dough (you should have about 6 papas).
- Use three small bowls to prepare the papas. In one, combine flour, cayenne, and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third.
- Heat 1 ½ - 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 - 190°C) or heat your frying pan.
- Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
- Fry the papas (in batches if necessary) for about 2-3 minutes until golden brown.
- Flip once in the middle of frying to brown both sides. Drain on a paper towel.