A while back I posted the recipe for Beef Empanadas (aka: pastelillos de carne) and posted the recipe for the filling of these empanadas. I promised that new recipes would follow that would use this same filling.
Well folks as we say in Puerto Rico (or any Hispanic household) “como lo prometido es dueda” (which coarsely translated means “because something promised becomes a debt”), here is one of many delicious recipes we make that use this filling. Don’t let the ingredients or the prep work for these keep you from making these.
I promise that the people you will be making these for will forevermore thank you.
|Rellenos de Papa (Stuffed Potato Balls)
- 2 lbs. of potatoes, peeled and quartered
- 2 quarts (about 8 cups) water (personally I like to use 4 cups of low sodium chicken broth and 4 cups of water, just to add more flavor)
- 1 ½ tbsps. Kosher salt (or to taste)
- 4 tbsp. butter
- 1 egg, slightly beaten
- ½ teaspoon salt
- 1 tbsp. of cornstarch
BASIC MEAT FILLING RECIPE (Picadillo) click HERE for the recipe
- Cornstarch (to coat balls and hands)
- Vegetable oil (for deep-frying)
- In a pot, combine potatoes, water, salt and cover and boil at medium heat for 30 minutes or until potatoes are fork tender.
- Drain and immediately mash the potatoes or put it through a ricer. Place in a bowl and then add and mix butter, egg, salt and cornstarch. Let this cool to room temperature
- Divide mixture into 10 to 12 parts. Cover the palm of your hands with cornstarch and spread over hand one part of the mixture. Spoon the center with part of the filling and bring mixture over to cover filling. Coat lightly with cornstarch and proceed with remaining mixture until all balls are ready.
- Deep fry in fat, heated to 375 until golden brown. Remove and drain on absorbent paper.
Note: You can also stuff the potato balls with shredded cheese or any other meat you choose.
Makes about 10 to 12 potato balls (depending on the size you make them)