Learn how to make Papa Rellena or Peruvian Stuffed Potatoes. It’s basically a big potato croquette with a beef filling, similar to an empanada filling and fried until golden and crispy. The preparation and presentation of this dish varies from country to country, this is the Peruvian version.

INGREDIENTS (serves 4)
Potato Dough
1kg floury/starchy potatoes (I used Royal Blue)
1 tsp salt
pinch of ground pepper
1 egg, cold

Beef Filling
500g beef (I used Rump steak, you can also use mince)
3 tbsp vegetable oil, plus more for shallow frying
1 large red onion, finely chopped
2 garlic cloves, crushed
½ tsp salt
½ tsp pepper
½ tsp cumin
1 tbsp yellow chilli paste
1 tbsp aji panca paste (If you don't have it just use 1 tsp of smoked paprika)
¼ cup sultanas or raisins
¼ tsp oregano
2 tbsp parsley, finely chopped

Assembly:
1 hard boiled egg, quartered
4 kalamata olives, cut in half
1 cup plain flour
2 eggs, beaten

Salsa Criolla
1 small red onion
2 tbsp lime juice
1 tbsp olive oil
2 tbsp coriander, finely chopped
2 birds eye chillies
salt and pepper, to taste

Aji Panca Mayo (yields one cup mayo)
FULL RECIPE VIDEO HERE @3:00    • Causa Acevichada | Eating with Andy  
1 whole egg room temp
1 tsp mustard
1 tbsp white wine vinegar or lime juice
1 tsp salt
1 tsp pepper
1 cup vegetable oil
aji panca paste, to taste

METHOD

1) For the Potatoes: Place the potatoes in a pot and fill with cold water and salt. Bring to a boil, reduce heat to medium low and cook uncovered for 20 to 30 minutes depending on the size of your potatoes, or until you can easily pierce them with a fork. I also like cooking the egg for 8 minutes with the potatoes.

2) Peel the hot potatoes using the help of a fork and spoon. Pass the potatoes through a ricer while they’re still warm. Add the salt and pepper, mix very well using your hands. Let it cool in the fridge for at least 1 hour.

3) For the filling: heat the oil on medium low heat and saute the onion until soft and translucent, about 5 minutes. Stir in the garlic, salt, pepper, cumin, oregano and saute for another minute. Add the yellow chilli and aji panca paste and cook for a further 5 minutes, stirring.

4) Increase the heat to medium high and add finely diced meat. Cook for another 3 minutes. Finally add the parsley and raisins. Place the mix in a bowl and in the fridge to cool completely for around 1 hour.

5) Meanwhile, for the Salsa Criolla: Place thinly julienned onions in cold water with some ice cubes for 5 minutes. Drain and stir lime juice, olive oil, coriander, chillies, salt and pepper. Set aside.

6) For the Aji Panca Mayo: Place 1 room temperature egg in a stick blender bowl. Add mustard, white wine vinegar, salt, pepper and 1 cup of vegetable oil. Take your stick blender and put it all the way on the bottom over the top of the egg. Turn it on and let it go until you see the bottom thickening up. Once the bottom has thickened raise the blender slowly to the top and mix until it’s all thick. Mix the aji panca paste and place in a squeeze bottle.

7) To assemble: Once your potatoes are completely cool, mix one cold egg using your hands until well incorporated. Flour hands and take ¼ of potato dough. Place it in the palm of your hand. Flatten it and place 2 tbsp of filling (approximately) in the center, egg and olive. Fold it and close by pressing the ends, creating an oval shape, adding more dough if necessary to fully enclose the filling. Repeat with the rest of the dough.

8) Heat a large pan or pot with vegetable oil. Gently roll each papa rellena in the flour and then in the beaten eggs. Fry for a few minutes on all sides until golden. Drain them on a plate lined with paper towels.

9) To serve, drizzle some Aji Panca Mayo and top with Salsa Criolla.

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