Black Bean Empanadas

I found this recipe at the Pepperidge farms website but I adapted it to our liking. These were so yummy and we will definitely be making them again. It made a lot so if you have a small family you may want to half this recipe. There are 4 in ours and we had leftovers but they aren't quite as good the second day unless you reheat them in the oven. We ate this with a side of beans and rice. My kids gobbled these up.

Black Bean Empanadas
1/2 lb of ground pork or beef or turkey(i used beef because that is what I had)
1 small red pepper , chopped (I used tomatoes because I wasn't doing to pay 2 dollars for one pepper at the store)
4 green onions plus half of a yellow or white onion,chopped
2 T. minced garlic
1 jalapeno, chopped
1 T chili powder
2 tsp cumin
2 tsp corriander
1/2 tsp salt
1-8oz can tomato sauce
1-15oz can black beans, drained and rinsed
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro
3 sheets or 1 1/2 pkgs puff pastry sheets(can find these in the frozen section of any grocerystore)Thawed
1 egg
1 T. water

Heat the oven to 400 degrees. Beat the egg and water in a small bowl and set aside. In a skillet, cook the pork/turkey/or beef until well browned. Stir in the onions, garlic, Red pepper(or tomato), jalapeno, and black beans and cook until veggies are tender. Stir in the chili powder, cumin, corriander, salt, and tomato sauce. bring to a boil, turn down the heat and simmer for 10-15 minutes. Remove from heat and add in the cheese and the cilantro. Let cool to room temp.

Unfold the pastry sheets on a lightly floured surface . Roll each sheet into a 16 x 12 inch rectangle. Cut into circles with a cookie cutter or with a knife any size you like.( I cut some of mine 3 inches, some 7 inches, and some I just cut into squares and folded them over to make a triangle turnover. Just do whatever is easiest for you. They all taste the same.) Spoon some of the black bean mixture onto each circle or square. Make sure to leave enough space to fold and seal each one. Wet the edges of each circle with a little bit of water, fold over and press with a fork to seal. Place onto a baking sheet, brush tops with the egg wash and bake. Now the original recipe says to bake for 15 minutes but to get mine crispy and brown mine took 20-30 minutes depending on the size so you will have to watch yours and see how long it takes in your oven. Take out of oven let set for 5 minutes then serve with beans, rice, guacomole, limes, salsa, and sour cream.