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Sunday Brunch: Potato and Corn Empanadas with Aji

Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


[Photograph: Sydney Oland]

A bit spicy, a bit sweet, and a bit crunchy, these empanadas make a great light brunch, and even a great brown bag lunch if you have any left. If you're looking for a few shortcuts with this recipe, a store-bought pie crust would make a good stand in for a lovingly made homemade version.

If you're the type of person who gets fresh summer corn, and shucks and freezes it, I admire you. If you're not, frozen corn works in a pinch.

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Potato and Corn Empanadas with Aji »

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

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