Chilean Stuffed Potatoes - Pilar Hernández's Chilean Kitchen
Stuffed potatoes were a classic at my grandmother's house, and my great-aunt also made them deliciously. I still love them to this day with sugar; I know it might sound strange, but they're amazing.
Ingredients · Servings 12
- 500 grams of minced beef, it can be top sirloin for example (top sirloin in the USA)
- 1/2 cup of beef broth
- 2 medium onions, diced into small cubes
- 1 tablespoon of flour
- 1 tablespoon of chili powder or paprika or merkén
- 1/4 teaspoon of cumin
- salt and pepper
- 2 tablespoons of oil
- 1 kilo of potatoes (in the US use Yukon Gold or Red)
- 2 eggs
- 4 tablespoons of flour
- 1 cup of Panko or breadcrumbs
- salt, pepper, oil
Method · PT-497396H57M55S
- For the filling, always make it the day before. Heat the oil in a large pot or pan, sauté the meat until it is slightly browned, about 8 minutes, add the paprika, salt, pepper and cumin, and sauté for a few more minutes.
- Add the onions, mix well, sauté for 5 minutes, add the broth and let it cook for 30 minutes over low heat.
- Add the flour and stir well, adjusting the seasoning if necessary. Let cool and refrigerate.
- For the potatoes, peel them and slice them into rounds about 1/2 cm thick. Place them in a pot with plenty of cold, salted water. Cover and bring to a boil over high heat, then reduce the heat slightly but keep boiling. Cook for 18-20 minutes, or until the potatoes are easily pierced with a fork. Drain and let cool slightly.
- Grind the potatoes very well, there should be no pieces left, you can also pass them through a potato ricer.
- Working with floured hands, make a ball with approximately 1/2 cup of puree, form a disc in your hand, place 1 generous tablespoon of pine nut filling and close with the puree forming a stuffed potato.
- Coat in flour. Repeat with the rest of the puree.
- Beat the eggs with salt for 30 seconds. Dip the potatoes in the egg and then in the panko or breadcrumbs.
- Preheat the grill, top burner of the oven.
- Place the potatoes on a greased baking sheet. Bake for 3-4 minutes until golden brown. Turn over and repeat until golden brown on all sides, about 20 minutes total.
- They can also be fried in hot oil (the temperature should be between 180-190C, if the oil cools down they tend to fall apart), with care because they are fragile.
This version is baked, to lighten the recipe a bit and avoid the smell of fried food, my great enemy in the kitchen.
This is a dish that kids really enjoy. I hope you'll give them a try. Shaping them properly takes a little practice, but it's not difficult. Don't be too ambitious with the filling. And if you're worried they might fall apart in the oven or when frying, try one first to get the proportions right.
Description
They are worth the effort.
