Ingredients:

• ¼ cup canned sweet corn

• 1 jalapeño pepper, seeded and diced

• ½ cup black beans, rinsed

• ¼ cup salsa (any variety)

• 1 tsp cumin, salt & pepper to taste

• ½ lime, juiced

• ¼ cup cilantro

• 1 pkg (14.1oz) refrigerated pie pastry

• ½ cup Monterey Jack cheese, shredded

• 1 egg white  

Preparation:

1. Preheat oven to 450 degrees.

2. In large bowl, mix corn, jalapenos, black beans, salsa, cumin, lime juice and cilantro. Set aside.

3. Unroll pie pastry on floured counter top or cutting board. Use a 4 inch wide cup or round cookie cutter to cut circles from the dough.

4. Roll out scrap pieces of dough for more circles (I was able to make 20 total).

5. Place bean mixture and a pinch of cheese on each circle. Fold over and use a fork to press down and seal edges.  

6. Lay each empanada on a parchment paper lined baking sheet and brush slightly beaten egg white onto each empanada to get a pretty golden crust.

7. Bake in a 450 degree oven for about 12 minutes, until browned.

8. Serve with remaining corn and black bean salsa.
    

Note: This goes beautifully with Spanish Rice.