Papa Rellena
Tasty crispy Papa Rellena. They are large, juicy, and filled with seasoned ground beef with delicious flavors. You can find this traditional recipe from Peruvian cuisine on every street side, and now you can easily make them yourself. A delicious fast food recipe.
Ingredients
Outside:
- 2.2 lb potatoes
- 1 egg size L
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
For the filling
- 2 tablespoons olive oil
- 2 cloves garlic minced or passed through a press
- 1 onion finely diced
- 1 red chili pepper finely diced, deseeded
- 9 oz. ground beef
- 3 oz. raisins soaked in 1 cup (240 ml) boiling water for 10 minutes, then minced
- 1 teaspoon ground cumin
- ½ teaspoon sweet paprika powder
- ¼ cup dry white wine water or beef stock for deglazing
- 3 eggs size L, boiled
- ⅓ teaspoon salt to taste
- ⅛ teaspoon ground black pepper
Final preparation:
- 1 egg size L, beaten
- 1 cup all-purpose flour
- ⅛ teaspoon cayenne pepper ground
- ⅛ teaspoon salt
- 1 cup dry bread crumbs
- sunflower oil for frying
Ingredients you need per step are listed below the step in Italic
Instructions
Mashed potatoes
- Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.2.2 lb potatoes
- 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 the “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.1 egg, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- While the potatoes cool down before finishing the dough, you can make the filling. Make sure you cool the potatoes to room temperature (or fridge temperatures) for the best results.
Filling
- Gently brown onion and garlic in oil (about 5 minutes).2 tablespoons olive oil, 1 onion, 2 cloves garlic
- Add the pepper and fry for a couple more minutes.1 red chili pepper
- Put the ground beef into the skillet and brown it. Add raisins, cumin, and paprika and fry briefly (a few seconds).9 oz. ground beef, 3 oz. raisins, 1 teaspoon ground cumin, ½ teaspoon sweet paprika powder
- Deglaze the pan with white wine.¼ cup dry white wine
- Add hard-boiled eggs and fold in off heat to allow the filling to cool before forming “papas.”3 eggs
- Flavor with salt and pepper.⅓ teaspoon salt, ⅛ teaspoon ground black pepper
Prepare Papas Rellena
- 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.1 cup all-purpose flour, ⅛ teaspoon cayenne pepper ground, ⅛ teaspoon salt
- Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.1 egg, 1 cup dry bread crumbs
Baking
- Heat the deep fryer to 380°F.sunflower oil
- Fry the papas (in batches if necessary) for about 2-3 minutes on each side until golden brown.
- Flip once in the middle of frying to brown both sides. Drain on a paper towel.
NOTES
1. Potatoes: Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
2. White wine: Use dry white wine, such as Chardonnay or Sauvignon Blanc. TIP: Did you know that wines from Peru are also available as Sauvignon Blanc?
3. Substitutes
If you don't have a deep fryer (they're really the best fried), you could use an oven. Place the papas rellenas on a baking plate lined with baking paper and bake the rellenas for 20 minutes at 450 °F (ca. 232 °C) until heated through. 5. Storage
- Ground beef: Instead of ground beef, you can also use half pork and half ground beef or ground chicken. If you want to make this recipe without meat, choose vegetarian mince, like Quorn.
If you don't have a deep fryer (they're really the best fried), you could use an oven. Place the papas rellenas on a baking plate lined with baking paper and bake the rellenas for 20 minutes at 450 °F (ca. 232 °C) until heated through. 5. Storage
- Refrigerator: Keep the papa rellenas covered in the refrigerator for up to 2 days. Reheat: If they are still unfried, you can fry them for 3 minutes on both sides at 375 °F (ca. 191 °C). Is your papa Rellena already baked? Then heat them for 10 minutes in a preheated oven at 390 °F (ca. 199 °C).
- Freezer: Store the Papas Rellenas in a freezer bag (one piece in each bag) and keep it in the freezer for three months. After that, you can fry them directly from the freezer. Then extend the frying time by 3 minutes.
Nutrition
Calories: 546kcal | Carbohydrates: 74g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 510mg | Fiber: 7g | Sugar: 4g | Vitamin A: 928IU | Vitamin C: 61mg | Iron: 5mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
