Spicy Black Bean Empanadas - cooking recipe

Ingredients

2 tablespoons vegetable oil
3/4 cup chopped onion
1 (15 ounce) can black beans, rinsed and drained
1/2 cup canned solid-pack pumpkin
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (to taste)
salt
1 (17 1/3 ounce) package frozen puff pastry, thawed (2 sheets)
1 cup grated monterey jack cheese
1 large egg, beaten (for glaze)

Preparation

.Heat oil in a skillet over high heat; add in onion; stir/saute 3 minutes.
Add in beans, pumpkin, cilantro, cumin, and cayenne; cook about 3 minutes, until mixture is warmed through; remove from heat.
Using the back of a fork, mash bean filling to coarse paste; season with salt; cool.
Preheat oven to 425\u00b0.
Roll out each puff pastry sheet on a lightly floured surface to a 14-inch square.
Cut each into 9 squares; place 1 heaping tablespoons bean filling in center of each square.
Sprinkle each mound of filling with cheese.
Brush edges of squares with egg glaze; fold 1 corner over filling to opposite corner, forming a triangle; using fork, seal crust edges.
Arrange pastries on rimmed baking sheet; brush with egg glaze.
Bake about 15 minutes, until golden brown; serve warm.