Papas Rellenas
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Servings
24
-
Calories
160 kcal
-
Cuisine
South American
Papas Rellenas
Description
Papas Rellenas begin with a potato dough prepared by boiling and mashing large potatoes, then mixing them with butter, milk, and stiffening the mixture with egg yolks. This dough is cooled or refrigerated to maintain firmness, ensuring it holds shape during assembly. The filling, picadillo, is a savory blend of ground beef cooked with diced onion, garlic, and a seasoned mix of smoked paprika, cumin, cayenne, along with finely chopped Spanish olives and olive juice, adding a distinctive salty and slightly spicy flavor.
The potato dough is shaped around the beef filling, then the formed balls are breaded by dredging first in flour and breadcrumbs then dipped into beaten eggs. Frying in neutral cooking oil gives the papas a crispy golden crust while the inside remains soft and flavorful. This traditional preparation yields a satisfying texture contrast and rich taste.
Papas Rellenas can be served warm as an appetizer or snack. The filling’s mix of spices and olives adds complexity that distinguishes this preparation. The sturdy potato dough with egg yolks ensures the dumplings hold together well during frying, giving a pleasant, slightly firm bite with a creamy potato center and savory meat core.
Ingredients
Mashed Potatoes
- 4 large potato about 2 pounds (or about 4 cups if already prepared
- 4 Tablespoons butter unsalted
- 2 egg lightly beaten, (reserve whites, yolk
- 1/4 cup milk add slowly as you might not use it all, whole
- salt to taste
- black pepper to taste
Breading
- 1/4 cup all-purpose flour
- 1 cup bread crumbs
- 1 egg beaten
- 2 egg white
Picadillo
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 Tablespoons olive oil
- 1/2 teaspoon smoked paprika or more to taste
- 1/2 teaspoon cumin or more to taste
- 1 pinch cayenne pepper
- 10 olives finely chopped, Spanish
- 2 Tablespoons olive juice
- salt to taste, kosher salt
- black pepper to taste, kosher salt
- neutral cooking oil for frying, generic cooking oil
Instructions
Mashed Potatoes
- Boil potatoes in salted water until fork tender, then drain. Mash potatoes into a large bowl. Add butter and milk, mix. Season to taste with salt and pepper. Potatoes should be fairly stiff so they can hold their shape
- Stir in beaten yolks. Cool or refrigerate potatoes. These should be stiffer than regular mashed potatoes. They can be made a day before.
Picadillo
- Heat olive oil in large sauté pan over medium heat. Add onions and cook a few minutes until translucent. Next, add garlic, continuing to stir until garlic is fragrant, about 1 minute.
- Add ground beef stirring to break up meat.
- Add paprika, cumin, cayenne, salt and pepper. Cook until beef is brown throughout. Add chopped olives and juice. Stir and adjust seasoning to taste, adding more if necessary.
Breading
- Mix 1/4 cup all purpose flour and 1 cup bread crumbs in a shallow bowl.
- Beat the 2 egg whites and 1 egg and place in a bowl.
Assembling the Papas Rellenas
- Using about 1/4 cup stiff, cold mashed potatoes, form into a ball.
- Flatten ball and make a hollow.
- Put about 1 tablespoon picadillo inside indentation.
- Enclose meat in potatoes, forming into a ball. Place on baking sheet.
- Repeat with remaining potatoes and meat.
- Roll each ball in egg mixture then in breading. Place on baking sheet. Chill 2 to 4 hours.
- Heat oil in a deep-fat fryer or deep frying pan. I used a deep frying pan and about 1 1/2 inches of oil. When oil is hot, carefully place 2 or 3 balls in pan, using a slotted spoon and turn until golden brown on all sides, 2 or 3 minutes. Transfer to clean baking sheet lined with paper towels.
- Hold in warm oven until all papas are fried. Makes approximately 2 dozen, depending on the size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 160kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 84mg | 4% |
| Potassium | 343mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 13mg | 14% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
