Instructions: * Or 1 teaspoon cumin, cayenne and/or chili powder, salt and pepper

Filling: Brown ground beef/turkey, drain if necessary. Mix with corn and red kidney beans and seasonings. Let cool.

Assembling pastries: Place 1 sheet of puff pastry on clean surface. Going from top to bottom, cut into circles, approximately 1 1/2 inches wide. Place approximately 1/4 teaspoon of filling in each center of puff pastry circle. Brush edge with egg wash. Fold circle in half to form half-moon, push down with fork. Brush edges with beaten egg. Bake at 350 degrees for 10 to 12 minutes, or until golden brown.

Note: Once cooked, empanadas may be frozen for up to six months, uncooked or cooked. Store in an airtight container or in a sealed zipper bag. When ready to use, allow to defrost and either bake (if uncooked) or microwave for 1 minute. (With microwave procedure the puff pastries will not OpuffO again.)

Makes approximately 50 empanadas.

Prep time: 35 minutes.

Cook time: 22 minutes.

NOTES : Sonja Tejada says that if these pastries are not properly sealed, or if there is too much filling, they may burst open during the cooking and OpuffingO process. Though the appearance is slightly different they are just as delicious. Keep these for your own sampling if you donOt like the presentation.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.