Light Breakfast Empanadas

Boil corn, then cut kernels off.
Puree corn with water in food processor.
Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.
Heat nonstick pan to medium temperature.
Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.
Cut dough into 4 equal pieces, and roll each into a ball.
If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.
If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don't lean on the tortilla press or hold it excessively long, or the tortilla could break up.
If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
Wet the perimeter of the tortilla with water.
Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.
Pinch the edges together. Press along the fold with a fork if desired.
Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
Serve with salsa and guacamole if desired.