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Stuffed Potato Dumpling Bolivian Style (Papa Rellenas)

Makes 12-16 depending on size


2 tbsp olive oil

1 onion, chopped

1 clove garlic, finely chopped

1 each red and yellow capsicum, chopped into small dice

1 level tsp (or to taste) chilli flakes

250 g beef, minced

½ level tsp fresh oregano

¼ cup golden raisins, soaked in water

8 black olives, pitted and stuffed

2 eggs, boiled, peeled and chopped

salt and ground black pepper



6 medium sized potatoes floury potatoes

extra egg if needed


4 eggs beaten

olive oil for frying



2 red onions, sliced very thinly

1 red capsicum, sliced very thinly

1 green capsicum, sliced very thinly

fresh coriander

fresh parsley

olive oil



1-2 green chilli (to taste)

1 clove garlic, crushed

1 bunch coriander

1 spring onion, some green part included

olive oil to bind together


Put all the ingredients into the bowl of a food processor. Pulse with a little olive oil until the sauce is smooth.


Sweat the chopped onions in olive oil for a couple of minutes. Add finely chopped garlic, taking care not to let it burn. Add diced capsicum and chilli flakes. Add the minced beef.  Allow the beef to cook to your liking, then incorporate the herbs and raisins. Cook until all the moisture is evaporated. Aim for a moist, not wet, stuffing. Off the heat, add the olives and eggs. Taste for salt and pepper.


Cook the potatoes in their skins in salted water. Cool a little, peel and mash them with a fork  or potato rice to obtain a smooth paste.  Add an egg if needed, but keep the potato firm and dry.


Form balls of potato mash in the palm of your hand. Flatten them, form a space with your thumb in the centre and stuff it with the preparation. Close over with the rest of the potato in your hand. Press along the seams to completely seal the potato balls.  You should obtain  6 cm, oval, stuffed potatoes.

Mix 2 eggs in a bowl with a pinch of salt and pepper. Reserve the other two and replace as the original diminishes.

Heat the oil in a frying pan, fill the frypan to about ½ cm.  Dredge the potato in flour, then dip each stuffed potato in the egg. Fry  in the hot oil until golden brown all over. Drain on paper towel.

To prepare the side salad: slice the onion, red and green capsicum as thinly as possible, add chopped coriander and parsley. Very lightly dress with olive oil and salt. Serve while hot with green sauce.

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