Serves 2; can be doubled.
1 tsp vegetable oil
2 tsp chopped onion
4 large (21-25 per pound) frozen shrimp, defrosted, roughly chopped
1/2 cup canned (or cooked) black beans, rinsed and drained
1/4 tsp ground cumin
2 Tbsp salsa, hot or mild, to taste
1/4 cup shredded Monterey Jack cheese (I use reduced-fat Mexican four-cheese mix from the market, or my own bits of leftover shredded cheese from the freezer)
Kosher salt and fresh black pepper, to taste
4 discos, defrosted
1 egg, beaten with 1 tsp water
In a small frying pan, heat the oil over medium heat. Add the chopped onion, and sauté for 1-2 minutes, until translucent. Add the shrimp, beans, cumin and salsa, and cook, stirring, for 2 minutes, until the shrimp are pink. Season with salt and pepper to taste. Remove from heat and set aside to cool.
When the shrimp and beans are cool to the touch, transfer to a mixing bowl. Add the cheese, and stir to combine.
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone liner) or parchment paper. Place a small bowl of cold water on your work surface.
In another bowl, beat one large egg with one teaspoon of water to make an egg wash, and set aside.
Set out one disco. Place 1/4 of the bean mixture in the center. Wet your finger with water and run it around the edge of the disco. Fold the dough over to make a half-moon shape. Press the edges to seal, then take a fork and press firmly into the dough all around the folded edge. Place the empanada on the baking sheet. Make the remaining empanadas; then, using a pastry brush, paint each with a bit of the egg wash.
Bake in the middle of the oven for 11-12 minutes or until lightly browned. Serve hot or at room temperature. Cooked empanadas can be frozen and reheated in a 350°F oven.