Peruvian stuffed potatoes

Ingredients for 4 servings:

• 1 kg potatoes
• 1 egg(s)
• 1 large onion(s)
• Garlic
• 250 g minced beef
• salt and pepper
• Black olives, to taste
• 1 tbsp raisins
• 3 eggs, hard-boiled
• Flour
• Oil, for baking
• cumin

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Papa rolled

Cook 1 kg of floury potatoes and mash them while still hot. Add 1 egg and mix well, adding a little flour if necessary. The mixture should be quite firm. Filling: Finely chop 1 large onion, fry in oil, and add garlic to taste (according to the recipe, 1 tablespoon). Fry 250 g of ground beef until well cooked. Season with salt, pepper, and cumin. Chop 3 hard-boiled eggs, finely chop black olives, and mix in with 1 tablespoon of raisins. Flatten a handful of the potato mixture, add the filling, and close. (I usually use some foil so it doesn’t stick so badly.) Coat in a little flour and fry in hot oil. This is usually served with an onion sauce: Finely chop onions (purple), finely chop lemon juice, salt, pepper, chili (I usually use an orange chili), or add a spoonful of sambal oelek and let it simmer for at least half an hour. Then add finely chopped parsley and oil.