Black bean-Banana Empanadas

I found this recipe in Bon Appetit magazine, and it is sooooo yummy! We haven't made it in a while, and this time Brad convinced me to make my own dough, so I'll include that too. Here's the original recipe:

Ingredients
1 15oz can black beans, drained
3/4 c chopped onion
1/4 c chopped cilantro
1 firm medium-sized, diced
3/4 tsp cumin
1/3 tsp cayenne pepper
2 Tbsp vegetable oil
salt to taste
1 17oz pkg puff pastry (2 sheets), thawed
1 c coarsely grated Monterey Jack cheese
1 egg, beaten (for glaze)

Preheat oven to 425
Makes 12

1. Heat oil in a pan and add bananas. Saute 1 1/2 minutes, just until browning. Using slotted spoon transfer the bananas onto paper towel to drain.
2. Add onion to pan and saute just until translucent, about 3 minutes.
3. Add beans, cilantro, cayenne & cumin. Mix together, cooking until beans are hot. Remove from heat and mash bean mixture to coarse paste. Set aside to cool.
4. On floured surface, roll out puff pastry and cut into squares. Place heaping spoonful of filling, sprinkle with cheese, and top with banana, dividing evenly. Brush edges of pastry with glaze, fold into triangle,a and seal crust edges using a fork.
5. Place on ungreased baking sheet, and brush with glaze. Bake until golden brown, about 15 minutes.

If you're in the mood for a more corn-flavored empanada, use the dough recipe below. This dough is definitely more doughy, unlike the flaky lightness of the puff pastry. Both are delicious.

1 1/2 c flour
1/2 c fine-grained yellow cornmeal/corn flour
1 1/2 tsp baking powder
1 tsp salt
1/2 c vegetable shortening
1/2 c cold water
milk for glaze

1. Throw dry ingredients in food processor and blend for 5 seconds.
2. While still running, add shortening and blend another 10 seconds.
3. While still running, add water, slowly. Do not add too much - dough should be somewhat dry.
4. Remove from processor and hand-knead slightly, just until blended smoothly. Divide dough into 12 balls, set aside on a plate, and cover with plastic wrap. Let stand for at least 20 minutes (this makes them easier to roll out).
5. Roll out each ball on a well-floured surface and add filling. Brush edges with water and seal with fork. Place on ungreased baking sheet and brush with a little milk.
6. Bake at 450 for 20 minutes until golden brown. (I used the baking directions from the other recipe and they came out perfect).

Serve with sour cream, guacamole, etc. Enjoy!