Jack-O’-Lantern Empanadas

• 1 tablespoon canola oil
• 1/2 cup frozen corn
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped sweet red pepper
• 2 garlic cloves, minced
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup black beans, rinsed and drained
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 2 packages (14.1 ounces each ) refrigerated pie pastry
• 1 large egg
• 1 tablespoon water

1. Preheat oven to 425u0b0. In a large skillet, heat oil over medium heat. Add corn, onion and pepper; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, black beans and seasonings; heat through. Cool slightly.
2. On a lightly floured surface, unroll pastry sheets. Cut 60 pumpkins with a 3-in. floured pumpkin-shaped or round cookie cutter, rerolling dough as necessary. Place half of the pumpkins 2 in. apart on parchment paper-lined
3. ; top each with about 1 tablespoon pumpkin mixture. Using a knife, cut jack-o'-lantern faces or slits out of the remaining pastries. Place over the top of the pumpkin mixture; press edges with a fork to seal.
4. In a small bowl, whisk egg and water; brush over pastries. Bake until golden brown, 12-15 minutes. Remove from pan to wire racks.

canola oil, frozen corn, onion, sweet red pepper, garlic, solidpack pumpkin, black beans, chili powder, salt, ground cumin, oregano, pastry, egg, water

Taken from www.tasteofhome.com/recipes/jack-o-lantern-empanadas/ (may not work)