Layered Peruvian potato terrine with chicken
Causa Rellena
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
6
6 servings
Difficulty
Medium
Cost
Moderate
$$
Causa Rellena
Layered Peruvian potato terrine with chicken
★4.7(11)
Vibrant yellow mashed potato layers flavored with aji amarillo and lime, filled with a creamy chicken or tuna salad. A stunning cold Peruvian appetizer that is as beautiful as it is delicious.
30m
Prep Time
20m
Cook Time
50m
Total Time
6
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Causa rellena is one of Peru's most visually striking dishes—layers of bright yellow seasoned potato with a savory filling. It is served cold and makes an impressive appetizer or lunch.
Great appetizers set the mood for the meal ahead. This one is impressive enough for guests but simple enough for any night.
We developed this Causa Rellena recipe to be approachable without sacrificing depth of flavor. The purpose of an appetizer is to open the palate and build anticipation. This recipe does both, offering a bite-sized introduction to bold flavors that hints at the meal to come without filling anyone up too soon.
Ingredients
- 2 lbs yellow potatoes, boiled and mashed
- 3 tbsp aji amarillo paste
- 3 tbsp lime juice
- 1 cup shredded chicken mixed with 2 tbsp mayo
- 1 avocado, sliced
- Salt and olive oil to taste
Instructions
- 1
Mash warm potatoes with aji amarillo paste, lime juice, olive oil, and salt until smooth and vibrant yellow.
- 2
Line a rectangular mold or loaf pan with plastic wrap for easy unmolding.
- 3
Press half the potato mixture into the mold in an even layer.
- 4
Spread the chicken salad filling evenly, add avocado slices, then top with the remaining potato, pressing firmly.
- 5
Refrigerate for at least 1 hour, then unmold and slice into portions. Garnish with mayo, olives, and hard-boiled egg.
Serving Suggestions
Ways to Serve This Dish
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Chicken fillingTuna or crab salad
Both are traditional Peruvian fillings
Aji amarillo pasteYellow curry paste with extra lime
Approximate the flavor and color
Puff pastryPhyllo dough or crescent roll dough
Phyllo creates a crispier, more delicate shell — brush each layer with butter or oil. Crescent dough is a convenient shortcut that is available in most grocery stores.
Tips & Storage
Pro Tips
Use Yukon Gold potatoes if Peruvian yellow potatoes are unavailable.
Individual ring molds create beautiful single-serving presentations.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Causa is served cold. Remove from refrigerator 10 minutes before serving.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (40mg) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates14g
Fat36g
Fiber420mg
Sugar4g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use tuna instead of chicken?
- Yes, tuna salad is an equally traditional filling for causa.
- Why is my causa crumbly?
- Add more olive oil or lime juice to the potato mixture to make it more pliable.
- How many appetizers should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient. It is better to have a few too many than to run out early.
- Can I double this recipe?
- Absolutely. This scales well for larger gatherings. Prepare the base recipe in larger batches and assemble on a bigger platter. For hot appetizers, bake in batches to ensure even cooking and crisp textures.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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