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1
Cook the beef filling
12 Mins
Medium-high heat, about 190°C (375°F); beef to 71°C (160°F)
Heat a little of the frying oil in a pan over medium-high heat. Cook the onion and garlic for 3 minutes until soft, then add the beef and cook for 6 minutes, breaking it into small crumbs, until browned and the centre reads 71°C (160°F). Stir in the ají panca paste, tomato, cumin and oregano and cook 2 more minutes, then take off the heat and fold in the raisins and olives. Season and leave to cool.
Let the filling cool completely: warm filling melts the potato dough and the croquettes burst open.
Done when: Beef browned and crumbly, filling deep red and fragrant, cooled.
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2
Make the potato dough
10 Mins
Room temperature, about 20°C (68°F)
Put the cooled mash in a bowl and knead in the beaten egg, the potato starch and half the salt until you have a soft, smooth dough that holds its shape. If it sticks to your hands, knead in a little more starch, a teaspoon at a time.
Knead just until it comes together: overworking makes the dough gluey and heavy.
Done when: Dough soft and smooth, holding a ball shape without sticking to your hands.
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3
Stuff and shape the croquettes
15 Mins
Room temperature, about 20°C (68°F)
With floured hands, take a sixth of the dough, flatten it into a thick disc in your palm, and spoon a sixth of the filling into the centre with one wedge of hard-boiled egg. Fold the potato up and around the filling, pinch the seam shut, and roll it into a smooth oval the size of a small potato. Repeat for all six, then roll each one lightly in the dusting flour.
Flour your hands, not the dough: too much flour on the outside makes a thick, pasty crust.
Done when: Six smooth ovals, seams sealed, no filling showing through.
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4
Fry until golden
8 Mins
Oil at 180°C (350°F); filling reheated to 74°C (165°F)
Heat the oil in a deep, heavy pot to 180°C (350°F). Lower in two or three croquettes at a time and fry for 3–4 minutes, turning once, until deep golden and crisp all over and the filling is steaming hot at 74°C (165°F). Lift out with a slotted spoon and drain on a rack, not on paper, so the crust stays crisp.
Do not crowd the pot: too many croquettes at once drops the oil temperature and they soak up grease instead of crisping.
Done when: Croquettes deep golden and crisp, draining cleanly on the rack.
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5
Rest and serve with salsa criolla
5 Mins
Room temperature, about 20°C (68°F)
Rest the croquettes for 5 minutes so the filling sets and the crust stays crisp. Serve hot with salsa criolla and ají sauce on the side, with white rice if you want a full lunch.
Cut one open before serving the rest: it should be steaming, with the egg wedge visible in the centre.
Done when: Croquettes hot and crisp outside, steaming and savoury inside.
auto_awesome Finishing Touches & Plating
Serve the papa rellena hot, one or two per person, with a spoonful of salsa criolla on top — the sharp, pickled onion is what cuts through the rich fried potato.
Peru
35m
