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.
Recipe by Brandon Castillo on September 7, 2026
Prep time: PT15M
Cook time: PT7M
Total time: PT22M
papa rellena, stuffed potatoes
- First cook your potatoes, then peel them and mush them while they are hot, add salt, reserve.
- 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.
- 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!