POTATO BALL OR RELLENO DE PAPA

POTATO BALL or RELLENO de PAPA image

Provided by Franchi Nicola

Time 2h15m

Number Of Ingredients 31

INGREDIENTS FOR POTATO OUTSIDE
2 lb potatoes, peeled and quartered
8 c water for boiling
2 beef bouillon, cubes
2 tsp table salt
4 Tbsp butter
1 egg, slightly beaten
instant potato flakes, dry
cornstarch
lard or vegetable or canola oil for deep frying
BASIC MEAT FILLING:
1 tsp lard or vegetable or canola oil
1 lb chopped beef
1/4 onion, chopped & peeled
1 clove garlic, peeled & chopped
1/4 tsp dried oregano
1/4 tsp table salt
1/4 tsp adobo powder
1/4 tsp dried basil
1/4 tsp garlic powder
1/4 tsp onion powder
1 dash(es) white wine
1/4 lb lean ground beef or pork
2 olives or manzillas stuffed with pimiento
1/4 tsp diced capers
1 Tbsp tomato sauce
1/2 can(s) pimientos, chopped (optional)
MAKING THE MEAT FILLING:
brown in a skillet the chopped pork, beef with a pinch of salt.
reduce the heat and add the oil or lard, and all other ingredients except the wine, olive, and tomato sauce. continue cooking until all meat is cooked.
next add the rest of the ingredients. the tomato sauce is 1 tablespoon. cook for at least 30 minutes making sure all meat is cooked thoroughly

Steps:

1. Preparation: Place water, potatoes, beef bouillon cube with 1/2 teaspoon of salt in a pot. Cover and boil at moderate heat for 30 minutes, or until potatoes are tender to the fork. Drain and immeidately mash or put through a potato ricer.
2. Add butter, egg, 1 1/2 teaspoon salt(tasting)and about 2 tablespoons of instant mash potato flakes. This will give the dough consistency. Mix all ingredients well together. Let it cool to room temperature so it can be handled easily without burning your hands.
3. Using the cornstarch, put some on your hand so that the dough does not stick when your make a ball. Make 12 balls with the dough. Then make a small well within the dough. Sometimes I use the back of a teaspoon to make the imprint.
4. Into the well or center of the ball, place a small amount of the meat mixture. Try not to use the juice from the meat. It will make the ball very wet and harder to work with. After the mixture is in the middle, cover with the dough. Make a ball shape using cornstarch on your hands.
5. Deep fry in oil or lard until golden brown. Make sure the oil is hot before using, test with a small piece of dough first. Remove from oil and drain on paper towels.