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Picture of Potato and Corn Empanadas With Aji Recipe
south american brunch

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 776 kcal 39 %
  • Fat 28 g 43 %
  • Saturated 5 g 23 %
  • Carbs 121 g 40 %
  • Fiber 14 g 58 %
  • Protein 21 g 43 %
  • Cholesterol 160 mg 53 %
  • Sodium 1845 mg 77 %
  • Calcium 183 mg 18 %
  • Magnesium 142 mg 34 %
  • Potassium 2102 mg 45 %
  • Iron 6 mg 32 %
  • Zinc 3 mg 26 %
  • Phosphorus 472 mg 67 %
  • Vitamin A 170 µg 19 %
  • Vitamin C 66 mg 74 %
  • Thiamin (B1) 1 mg 48 %
  • Riboflavin (B2) 1 mg 42 %
  • Niacin (B3) 7 mg 45 %
  • Vitamin B6 2 mg 119 %
  • Folate equivalent (total) 165 µg 41 %
  • Vitamin B12 0 µg 16 %
  • Vitamin D 1 µg 6 %
  • Vitamin E 5 mg 33 %
  • Vitamin K 152 µg 127 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Potato and Corn Empanadas With Aji Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 medium cloves garlic, finely chopped (about 2 teaspoons)
  • 3 jalapeño peppers, seeded and finely chopped (about 3 tablespoon)
  • 1 russet potato, peeled and cut into rough 1/4-inch cubes
  • 1 cup fresh corn kernels
  • 1 double batch pie dough
  • 1 egg, beaten
  • 3 scallions, roughly chopped
  • 1 small red onion, quartered
  • 1 tablespoon juice from 1 lime
  • 1 cup loosely packed cilantro leaves and tender stems
  • Kosher salt and cracked black pepper

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