Zapappy

Name: Papa Rellena
Prep time: 55 min
Cook time: 70 min
Total time: 160 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1 1/2 lb russet potatoes, scrubbed; 1 1/2 lb Yukon Gold potatoes, scrubbed; 1 large egg yolk; 1 1/2 tsp Diamond Crystal kosher salt; 1/4 tsp black pepper; 1 tbsp neutral oil; 12 oz 85%-lean ground beef; 1 medium red onion, finely diced; 2 garlic cloves, minced; 1 tbsp ají panca paste; 1/2 tsp ground cumin; 1/4 tsp black pepper; 3/4 tsp Diamond Crystal kosher salt; 2 tbsp raisins; 8 botija or Kalamata olives, pitted and quartered; 2 hard-boiled eggs, each cut into 4 wedges; 2 tbsp chopped parsley; 1/2 cup all-purpose flour; 2 large eggs, beaten with 1 tbsp water; 6 cups neutral oil, or enough for 1 1/2 inches depth

Cooking

Ingredients

Potato shell

1 1/2 lb russet potatoes, scrubbed
1 1/2 lb Yukon Gold potatoes, scrubbed
1 large egg yolk
1 1/2 tsp Diamond Crystal kosher salt
1/4 tsp black pepper

Beef picadillo

1 tbsp neutral oil
12 oz 85%-lean ground beef
1 medium red onion, finely diced
2 garlic cloves, minced
1 tbsp ají panca paste
1/2 tsp ground cumin
1/4 tsp black pepper
3/4 tsp Diamond Crystal kosher salt
2 tbsp raisins
8 botija or Kalamata olives, pitted and quartered
2 hard-boiled eggs, each cut into 4 wedges
2 tbsp chopped parsley

Coating and frying

1/2 cup all-purpose flour
2 large eggs, beaten with 1 tbsp water
6 cups neutral oil, or enough for 1 1/2 inches depth

Directions

Make the potato shell

Place russet potatoes and yukon gold potatoes in a large pot, cover with cool salted water, and bring to a bare simmer. Cook until a skewer reaches each center easily but the skins have not split, 25-35 minutes.
Drain thoroughly. Peel while warm, mash until smooth, then spread the potatoes in a wide bowl for 8 minutes so visible steam escapes. Fold in egg yolks, the shell salt, and the shell pepper just until cohesive. Cool until comfortable to handle.

Cook and cool the picadillo

Heat 1 tbsp neutral oil in a large skillet over medium-high. Add ground beef in a broad layer and brown before breaking it into small pieces, 5-7 minutes.
Add red onion and cook until soft, 5 minutes. Stir in garlic cloves, aji panca paste, ground cumin, the filling pepper, and the filling salt; cook until fragrant and no liquid pools when the skillet is tilted, 3-4 minutes.
Fold in raisins, botija or kalamata olives, and parsley. Spread the filling on a plate and cool completely; warm filling softens the potato shell.

Shape and chill

Divide the potato mixture into 2 equal portions per serving. With lightly damp hands, flatten one portion into a 5-inch oval, leaving the center slightly thicker than the edges.
Place a scant 1/4 cup picadillo and one wedge of hard boiled eggs in the center. Bring the potato over the filling, pinch the seam completely closed, and shape a plump pointed oval. Set seam-side down and repeat.
Refrigerate the shaped potatoes uncovered for 20 minutes. They should feel cool, dry, and firm enough to lift without sagging.

Coat and fry

Set all purpose flour and the beaten eggs in separate shallow bowls. Dust each potato completely but lightly with flour, brush away every loose patch, then coat it in a thin, even film of egg and let excess drip back into the bowl.
Heat the frying oil in a Dutch oven to {{temperature:350F}}. Fry two potatoes at a time, turning gently, until evenly deep golden and crisp, 4-5 minutes; return the oil to {{temperature:350F}} before each batch.
Drain on a wire rack over a sheet pan, season lightly, and rest for 5 minutes before serving with salsa criolla.