Corn, Beef, and Black Bean Empanadas

Recipe already on blog.

Label (24): Preheat oven to 425 and place a large baking sheet in the oven.  Place 1/3 cup of filling mixture in the center of each dough round. Brush the edges of the dough with water and fold dough over the filling.  Seal and crimp the edges using a fork.  Drizzle 2 tablespoons of oil over the large preheated baking sheet and return to the oven for 2 minutes. Then place the empanadas onto the baking sheet and brush the tops of the empanadas with oil. Bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve.