Black Bean Empanadas

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Makes 40

1 package Pepperidge Farm puff pastry (2 sheets), thawed
1 egg
1 Tbsp. water
¼ pound ground turkey or pork
1/3 cup diced red bell pepper
¼ cup diced green onions
1 clove garlic, minced
¼ cup tomato sauce
½ tsp. ground cumin
1 tsp. chipotle chile powder
¾ cup grated sharp cheddar cheese
½ cup cooked black beans
2 Tbsp. chopped cilantro
Heat the oven to 375°F.  Beat the egg and water in a small bowl; set aside.

In a medium skillet over medium high heat, cook the pork or turkey until it’s browned, stirring to separate meat, about 5 minutes.  Stir in the pepper, onions, and garlic and cook until tender, about 5 more minutes.  Add the tomato sauce, cumin, and chile powder, reduce heat, and cook until well blended, about 5 minutes.  Remove the skillet from the heat and add the cheese, beans, and cilantro.  Cool to room temperature.

Unfold one sheet of pastry onto a lightly floured surface.  Roll the pastry sheet into a 16 x 12-inch rectangle.  With a 2 ½-inch round cutter, cut into 20 circles.  Repeat with the remaining pastry sheet.

Spoon 1 teaspoon bean mixture on half of each pastry circle.  Brush the edges of the pastry with egg wash and fold the pastry over the filling.  Crimp with a fork to seal.  Place the filled pastries on cookie sheets and brush them with the egg mixture.

Bake until the pastries are golden brown, about 15 minutes.  Cool slightly and serve warm.

To make ahead, place the unbaked empanadas onto a baking sheet.  Cover and freeze until firm.  Transfer to a freezer bag and store in the freezer for up to a month.  Bake the frozen empanadas as directed above. Set oven to 375F.