Papa rellena, a thousand and one stuffings
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Cook time: 
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Serves: 8 -
  • 2 lbs potatoes
  • ¼ cup vegetable oil
  • 1 lb minced soy meat (or minced beef)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon ají panca paste (panca chili pepper paste that you can find in many stores or online. Optional)
  • 1 tablespoon tomato paste
  • 2 hard-boiled eggs, peeled and chopped
  • ½ cup raisins
  • ½ cup black olives, sliced
  • Salt, pepper
  • Parsley, chopped
  • All-purpose flour
  • 2 eggs
  1. *Follow the instructions on the package of soy meat (some require soaking for around half an hour).
  2. *Cook the potatoes in a saucepan with boiling water until they are tender (around 20 minutes, but it depends on the potato). Peel them while hot, as fast as you can. Pass them through the ricer at once. Add salt and pepper. Keep covered while you cook the filling.
  3. *In a saucepan heat the oil over high heat, add the onion and garlic stirring, then the tomato paste and ají panca, if using. Add the soy meat (or real meat if preferred), salt, pepper. Stir and cover the saucepan. Cook over low heat for around 15 minutes, stirring every now and then.
  4. *Incorporate hard-boiled eggs, raisins, olives, and parsley. Turn off the heat.
  5. *With floured hands, knead the potatoes for a few seconds. Take a portion of the potato dough and flatten it between your hands. With a spoon put a portion of the soy filling in the center of the potato round. Close it with some extra potato dough and form a little “football”.
  6. *Put the flour in a bowl, and mix the 2 extra eggs in another bowl. Roll every roll in the eggs, then in the flour, shaking the excess, and fry in a hot pan with hot oil until the potato forms a thin golden a crusty layer. Move around every now and then to make sure every side becomes golden.
  7. Drain over paper towel and serve immediately, with Salsa Criolla or plain rice.
Recipe by PERU DELIGHTS at