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Preparation
Preparation of the dough:
1. The cooked potato is peeled and while it is still hot, it is pressed (with a fork or a potato press).
2. Once pressed, knead the potato with a pinch of flour, salt and pepper to taste. The dough should be smooth but consistent. [Note: some cooks add an egg to the dough to bind, but others say that makes the dough very watery, personally I don't use egg to knead].
3. It is kept while we prepare the filling.
Preparation of the filling:
4. Heat a pan and add 2 tablespoons of vegetable oil.
5. Put the chopped onion and minced garlic in the hot oil simultaneously. Let them fry.
6. When the onion changes color, add the chopped tomato, the ground chili pepper (if you want it to have that Peruvian flavor and you have the ingredient on hand; don't you have panca pepper? It doesn't matter, you can add some of Sybarite dressing), also add the cumin and ground oregano. Mix them and let them sauté for a little while.
7. Add the minced meat and let it cook, stirring from time to time (some people prefer to cook minced meat separately in squares and then add it to the filling).
8. When the meat is cooked add the chopped egg, the raisins and the chopped olive, and let them cook for a while longer. As it is a filling whose content only depends on the taste of each one, if you wish you can also incorporate vegetables (such as green beans, cooked peas, cooked carrot cubes) but that is optional and escapes from what the stuffed potato recipe is. classical.
9. Once the meat is well cooked and all the ingredients of the filling are well mixed, the pan is removed and the filling is reserved.
Preparation of the stuffed potato:
10. Now for the good stuff. Take a handful of the dough, place it in the palm of one hand and crush it with the palm of the other until it forms a flattened dough.
11. In the center of that flattened dough we put the filling to our liking (one tablespoon, two, three, whatever it takes).
12. The flattened dough is folded and closed with the filling inside, giving it an oval shape. If you need dough to close the preparation there is no problem, just add it. And so on until several stuffed potatoes are formed.
13. We heat a frying pan and put vegetable oil on it.
14. At the same time in a deep plate or in a bowl we put flour and in another deep plate or bowl we beat an egg.
15. When the oil is hot, we pass the stuffed potato through the flour and then we lightly pass it through a little beaten egg, and we put it to fry in the pan. We repeat the process for each potato. You have to be careful to turn the stuffed potatoes from time to time so that all their sides catch that browning and crispiness that make them an essential snack at our family table.
And that's it. Nothing difficult, and as long as the experience is repeated we can consider ourselves good stuffed potato preparers and show it off in front of our friends and relatives.
Talk about how this recipe goes.
Greetings.
1. The cooked potato is peeled and while it is still hot, it is pressed (with a fork or a potato press).
2. Once pressed, knead the potato with a pinch of flour, salt and pepper to taste. The dough should be smooth but consistent. [Note: some cooks add an egg to the dough to bind, but others say that makes the dough very watery, personally I don't use egg to knead].
3. It is kept while we prepare the filling.
Preparation of the filling:
4. Heat a pan and add 2 tablespoons of vegetable oil.
5. Put the chopped onion and minced garlic in the hot oil simultaneously. Let them fry.
6. When the onion changes color, add the chopped tomato, the ground chili pepper (if you want it to have that Peruvian flavor and you have the ingredient on hand; don't you have panca pepper? It doesn't matter, you can add some of Sybarite dressing), also add the cumin and ground oregano. Mix them and let them sauté for a little while.
7. Add the minced meat and let it cook, stirring from time to time (some people prefer to cook minced meat separately in squares and then add it to the filling).
8. When the meat is cooked add the chopped egg, the raisins and the chopped olive, and let them cook for a while longer. As it is a filling whose content only depends on the taste of each one, if you wish you can also incorporate vegetables (such as green beans, cooked peas, cooked carrot cubes) but that is optional and escapes from what the stuffed potato recipe is. classical.
9. Once the meat is well cooked and all the ingredients of the filling are well mixed, the pan is removed and the filling is reserved.
Preparation of the stuffed potato:
10. Now for the good stuff. Take a handful of the dough, place it in the palm of one hand and crush it with the palm of the other until it forms a flattened dough.
11. In the center of that flattened dough we put the filling to our liking (one tablespoon, two, three, whatever it takes).
12. The flattened dough is folded and closed with the filling inside, giving it an oval shape. If you need dough to close the preparation there is no problem, just add it. And so on until several stuffed potatoes are formed.
13. We heat a frying pan and put vegetable oil on it.
14. At the same time in a deep plate or in a bowl we put flour and in another deep plate or bowl we beat an egg.
15. When the oil is hot, we pass the stuffed potato through the flour and then we lightly pass it through a little beaten egg, and we put it to fry in the pan. We repeat the process for each potato. You have to be careful to turn the stuffed potatoes from time to time so that all their sides catch that browning and crispiness that make them an essential snack at our family table.
And that's it. Nothing difficult, and as long as the experience is repeated we can consider ourselves good stuffed potato preparers and show it off in front of our friends and relatives.
Talk about how this recipe goes.
Greetings.
Ingredients
- For the dough:
- 1 kg. of cooked white potatoes (or 1/2 kg of white potatoes and 1/2 kg of yellow potatoes). Many complain that when they fry the stuffed potato they find it too watery or too dry, this derives from the variety of potato that has been used, the most experienced cooks usually use white potatoes or a mixture of white potatoes with yellow potatoes.
- A pinch of flour
- Salt and pepper to taste.
- For the filling
- 2 tablespoons of vegetable oil.
- 1 cup of chopped onion.
- 1 clove of minced garlic.
- 1 cup of chopped tomatoes.
- 1 tablespoon of ground hot chilli pepper (optional).
- Cumin and oregano to taste.
- 2 or 3 boiled eggs and cut into cubes.
- 1/2 kg. ground beef (some prefer diced meat)
- 2 tablespoons of raisins (optional).
- 6 chopped black olives (optional)
- For the frying process
- 1 beaten egg
- Wheat flour
- Vegetable oil.
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