Papa rellena

Boil the potatoes in their skins in enough water to cover for 20-25 minutes, until a knife slides in easily. Peel while still warm and mash until completely smooth, then mix in the egg and 1 teaspoon of salt. Let the dough cool to room temperature before shaping.

• 1 kg floury potatoes
• 2 L water
• 1 egg
• 1 tsp salt

✅ C'est prêt quand : dough is smooth, no lumps, and cool to the touch

Heat the oil in a medium frying pan (about 24 cm) over medium heat and cook the onion for 5 minutes until soft. Add the garlic, ají panca paste and cumin and cook 1 minute, then add the beef and remaining ½ teaspoon of salt and cook 8 minutes, breaking it up, until no pink remains. Stir in the raisins, olives and chopped eggs, then let the filling cool completely before using.

• 2 tbsp vegetable oil
• 1 red onion, chopped
• 2 garlic cloves
• 1 tbsp ají panca paste
• ½ tsp ground cumin
• 300 g minced beef
• ½ tsp salt
• 30 g raisins
• 6 black olives
• 2 hard-boiled eggs

✅ C'est prêt quand : beef is fully browned and filling has cooled