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Peruvian Papa Rellenas

Peruvian Papa Rellenas

  • Yield: 8-12
  • Prep Time: 34 minutes
  • Cooking Time: 45 minutes
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  • 2 lbs Potatoes
  • 1/4 cup Vegetable oil, plus more for frying
  • 1 lb Ground beef
  • 1 Onion, diced
  • 2 cloves Garlic, minced
  • 1 tbsp Ají panca paste, optional
  • 1 tbsp Tomato paste
  • 2 Hard-boiled eggs, chopped
  • 1/2 cup Raisins
  • 1/2 cup Black olives, sliced
  • Salt, to taste
  • Black pepper, to taste
  • Parsley, chopped
  • All-purpose flour
  • 2 Eggs, lightly beaten


  1. Boil a pot of water and cook the potatoes until tender, about 20 minutes. Drain the water and peel potatoes as soon as they are cool enough to handle.
  2. Pass the potatoes through a ricer, then stir in salt and pepper to taste. Cover and set aside.
  3. Heat the oil in a pan over high heat. Once hot, add the onion and garlic, then the tomato paste and ají panca, stirring continuously.
  4. Mix in the ground beef, salt and pepper. Cover the pan and cook over low heat for 15 minutes, stirring occasionally.
  5. Gently mix in the hard-boiled eggs, raisins, olives and parsley and turn off the heat.
  6. Put the flour in a bowl and the eggs in another.
  7. Place 1 inch of oil in a pot and heat to high heat.
  8. With floured hands, knead the potatoes briefly, then take a handful of the dough and flatten it between your hands. With a spoon put a portion of the meat filling in the center of the potato round. Close it with some extra potato dough and form into a football shape.
  9. Roll the patty in the eggs, then the flour, shaking off the excess. Place in the hot oil and fry, turning occasionally until it forms a golden, crispy layer on all sides. Move to a paper towel-lined plate. Repeat until all potato and filling is used.
  10. Serve immediately.


Recipe adapted from