Tip: to make ahead, place the unbaked empanadas onto a baking sheet. Cover and freeze until firm. Remove the empanadas from the baking sheet and store in a plastic bag.

2 pkg. (17.3 oz each) puff pastry sheets (4 sheets), thawed 1 egg 1 tbsp. water 1/2 lb. Ground pork 1 small red pepper, diced (about 2/3 cup) 4 med. green onions, chopped (1/2 cup) 1 clove garlic, minced 1/2 cup tomato sauce 1 tsp. ground cumin 1 tsp. chili powder 1/8 tsp. crushed red pepper 1 1/2 cups shredded cheddar cheese (6 oz.) 1 can (15 oz.) black beans, rinsed and drained 1/4 cup chopped fresh cilantro leaves 1 cup sour cream 1 cup guacamole

1. Heat the oven to 375* Beat the egg and water in a small bowl with fork or whisk.
2. Cook the pork in a 12" skillet over medium heat until it's well browned, stirring often to separate meat. Stir in the diced red pepper, onions and garlic and cook until tender. Stir in the tomato sauce, cumin, chili powder and crushed red pepper. Reduce the heat to low. Cook for 5 mins. Remove skillet from heat. Stir in then cheese, 1 cup of beans and cilantro. Let the mixture cool to room temp.
3. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x12 rectangle. Cut into 6 (4”) circles. Repeat with the remaining pastry sheets, making 40 in all.
4. Spoon 1 tsp. pork mixture on half of each pastry circle. Brush the edges of the pastry with water. Fold the pastry over the filling and crimp with a fork to seal. Place the filled pastries onto a baking sheets. Brush the pastries with the egg mixture.
5. Bake for 15 mins. Or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on a wire rack for 10 mins. Serve the pastries with the sour cream, guacamole and remaining beans.